Easy Recipes for Making Sushi at Home: Sushi and Sashimi Cookbook by R. Whitt Mary

Author:R. Whitt, Mary [R. Whitt, Mary]
Language: eng
Format: epub, pdf
Publisher: UNKNOWN
Published: 2020-10-26T00:00:00+00:00

1 Prepare the Sushi Rice.

2 Mix together the tuna, green onions, red pepper powder (togarashi) , garlic chili sauce, Sriracha chili sauce, dark sesame oil, and mayonnaise, if using, in a small bowl. Stir in the salt. Cover and refrigerate until ready to use.

3 Place one sheet of the nori, rough side facing upwards, directly on a cutting board. The long end should be parallel to the bottom of the board. (You won‘t need a bamboo rolling mat until the end.)

4 Wet your fingertips and spread ¾ cup (150 g) of prepared Sushi Rice evenly over the entire surface of the nori. Sprinkle 1 teaspoon of the sesame seeds evenly over the rice.

5 Flip the nori over so that the rice is facing down. Place 3 of the avocado wedges across the nori. (Place the fillings near the bottom of the nori for easier rolling.) Add 2 heaping tablespoons or so of the spicy tuna mixture across avocado. Top with ¼ of the cucumber matchsticks.

6 Wet your fingertips and slide your thumbs underneath the nori while grasping fillings with all your other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold. 7 Continue rolling until the seam of the roll is on the bottom. With a bamboo rolling mat covered in plastic wrap, gently shape the roll by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.

8 Repeat steps using the remaining nori and fillings. Place the rolls seam side down on a cutting board. To cut, dip the blade of a very sharp knife in water. Use a swift sawing motion to cut each roll into 6-8 pieces. Serve immediately with soy sauce for dipping.

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