May 8th, 2010
Making maki rolls (rolled sushi) at home is one of those things that either gets easier the more you do it, or when you cave in and buy a sushi rolling machine.
Makes 4 futomaki rolls (24 bite sized pieces) or 2 hosomaki rolls (8 snack sized pieces)
- 1 cup sushi rice
- 1/3 cup rice wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 sheets nori paper (try and buy reasonably good quality sheets as they will pliable without being chewy)
- Cucumber - Cut the cucumber into quarters lengthways. Slice out the seeds. If it is a filling for a hosomaki roll keep at this size, it is for futomaki slice each quarter lengthways into thirds to make thin matchsticks.
- Avocado and carrot - Cut the avocado into thin or thick strips depending on the size of the roll. Grate long strips of carrot.
- Pumpkin and snow pea sprouts - Boil or microwave the pumpkin until cooked but still firm. Cut into long thin or thick strips depending on the size of the roll. Wash the sprout and cut the tips of the bottoms off.
- Marinated tofu - Cut the tofu into thin or thick strips depending on the size of the roll.
- Fried tofu, peanut butter, lettuce and carrot - this is my favourite maki roll. Cut the tofu into thin or thick strips depending on the size of the roll. Spread peanut butter down one edge. Cut the lettuce into long, one inch wide rectangles. Grate long strips of carrot. When making the roll, lay down the lettuce first, followed by the tofu and carrot.
Soak the rice in water, and stir gently to release the gluten. Rinse and strain for five minutes. Cook in your rice cooker or by absorption in a fry pan with one cup of water.
In a saucepan mix together the vinegar, sugar and salt. Simmer until the sugar is dissolved. Set aside.
When the rice is cooked place it in a large bowl (so that the air can circulate) and pour on the vinegar dressing. Gently stir the rice with a soft spoon or spatula until the rice is well coated. Fan the rice until it has cooled – this will make it nice and glossy.
Pat down rice onto the nori paper with wet finger. Leave a little less than a quarter free of rice at the end to fold up. Place a small amount of fillings lengthways on the rice. Roll up the nori sheet firmly, then wet down the edge to seal.
Place the roll on a plate and cover for five minutes and then cut into pieces with a sharp knife. Serve with wasabi and soy sauce.