HAND WRAPPED SUSHI (TEMAKI-ZUSHI)

HAND WRAPPED SUSHI (TEMAKI-ZUSHI)

Course : Brunch, Lunchbox, Light lunch, Side dish, Starter/Entrée, Main, Dinner.

Cuisine : Asian, Japanese

Prep 10min   Cook 3512min  Easy meals, Easy to share, Special techniques


食材
SunRice Japanese Style Sushi Rice
2 cups
Water
500 millilitres
Ready-made sushi vinegar
1 tablespoon
Roasted seaweed sheets (yaki-nori), quartered
2
Lebanese cucumber, seeded and thinly sliced lengthways
1Smoked salmon, thinly sliced
100grams
Wasabi (green horseradish)
1 tablespoon
Japanese soy sauce
1 cup
Pickled ginger (optional)
1 tablespoon



做法

1

Basic Sushi Rice: Put rice in fine strainer and rinse under cold water 3-4 times until water runs clear. Drain. Put rice and water in a pot and bring to the boil, stirring occasionally. Lower heat, cover and simmer for 12 minutes.

2

Remove from heat and stand, covered, for 10 minutes Sprinkle sushi vinegar over rice, slicing through rice with wooden spoon to break up any lumps and distribute the vinegar evenly.

3

Cool rice quickly with a fan, turning the rice occasionally for about 5 minutes. Cover with a damp cloth to stop the rice from drying out.

4

Hand Wrapping: Hold a quarter sheet of seaweed flat in the palm of your hand. Place 1-2 tablespoons of cooked sushi rice and a pinch of wasabi on one half of the sheet.

5

Lay 2 or 3 strips of cucumber and salmon diagonally across the rice. Roll sheet into cone shape around the rice. Dip into soy sauce and eat immediately with pickled ginger (optional).

6

Variations: Substitute smoked salmon with sashimi quality tuna or salmon. Try other fillings: sliced avocado, snow pea sprouts, cooked prawns, asparagus.

7

If ready-made Sushi vinegar isn't available combine 4 tablespoon rice vinegar, 2 tablespoon sugar and 1/2 teaspoon salt in small bowl and stir until sugar dissolves, sprinkle over rice.


標籤: 陽光米

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