Kicchiri Kitchen:Hand Rolled Sushi ã¦ã¾ããšã—
This is an easy, delicious dish. You can easily change the toppings to suit your taste. This is a great dish to make for visitors or when you go home and get asked to make something ‘Japanese’!
Toppings –
egg (beat with a little sugar and salt, make into an omelette and slice thinly)
cucumber (roll in salt on a chopping board and slice thinly)
canned tuna (mixed with mayonnaise)
ham (sliced)
seafood sticks (kani kamaboko)
seaweed sheets (nori)
Sushi rice –
2 cups of rice
4 tablespoons vinegar (su)
1 ½ tablespoons sugar
1 teaspoon salt
- Wash the rice, drain it and set it aside for 30 – 60 minutes before cooking it.
- Put the rice (plus the normal amount of water for 2 cups of rice) in the rice cooker.
- Once cooked put the rice in a large bowl, mix the vinegar, sugar and salt in a separate bowl, and sprinkle it over the rice while ‘cutting’ it with a rice paddle, don’t stir or flip the rice!
- Prepare toppings.
Put toppings, rice and seaweed sheets on the table with soy sauce and mayonnaise and everyone can make their sushi rolls as they like them
