Tuesday, January 7, 2014

How To: Sushi Rolling

Quinoa Sushi and Ginger Pate Sushi
Sushi is easy and fun to make and if you want the freshest sushi then you need to learn to make it at home.  My first time  making sushi was when I living in Australia.  My roommates threw a sushi making party (genius idea, by the way!) and I was blown away by how easy it is to make beautiful and delicious sushi!
Step 1: Lay out your rolling station.  If you have a bamboo rolling mat, then lay that out.  Otherwise, lay your nori sheet right onto a clean surface.  Without a mat, the sushi will still be delicious but it might be a little looser than what can be rolled with the mat.  Either way, it will be easy to make a lovely sushi platter.  Put your sushi filling within arms reach.

Step 2: Decide if you want little bite-sized sushi or larger rolls.  If you want little bite-sized sushi then prepare as pictured.  Place rice in a rectangle coving half of the nori sheet.  If you want a thicker roll, add rice to the nori sheet leaving only a 2" gap at the top.  Add desired filling to the bottom in a horizontal line.
Step 3: Lift the edge of your mat while holding the base your ingredients to keep everything in place.  Roll mat over the top of your nori sheet forming a roll.
Step 4:  Tuck in along the edge of the roll to make the roll nice and tight.  Keeping your roll tight will keep everything snugly placed inside the roll and will make slicing much easier.  If you don't have a mat, then just tuck in gently with your fingers being careful not to tear the nori sheet.  An option is to lay down a piece of plastic wrap to use instead of a mat if you are struggling to make a tight roll.
Step 5: Lay the mat back down and take a look at your work.  It should look something like the picture.  To roll again, just lift up the bamboo mat and repeat the process until you have about 1' left of nori sheet at the end.
Step 6: To seal just dab water along the edge of your nori sheet and press the roll into it.  For a good seal, let the roll sit for a few minutes, with seal side down, before slicing.
This is what the finished roll looks like.  To finish, just slice:

For a beautiful platter, add a few slices of lemon, some wasabi paste and pickled ginger with your sliced sushi rolls.

Serve alongside my Ginger Salad, Miso Soup, and Sake for a complete Japanese meal. 
As you guys know, I am a bit of a venturing vegan!  I love sushi and I love Japan! On my last trip to Japan I was fortunate enough to have an authentic New Years experience.  My best friends grandmother dressed me in a traditional kimono, we traveled to a temple near Ropongi in Tokyo and tossed coins with wishes for the New Year.  This New Year, I encourage everyone to give sushi making a try!  I hope this tutorial helps everyone with their culinary skills this year. 
Happy Sushi Making!
Venturing Vegan

1 comment:

  1. A sushi party seems to be a great idea! I love eating sushi and making sushi. Haha! I have to say, you have quite a helpful set of instructions on proper sushi rolling. I think that is the part that most aspiring sushi-makers get frustrated in. However, I think all it takes is patience, right? Good job! :D
    Kathryn Richardson @ Mikuni Sushi Roseville