Sushi Recipies
Perfect Maki Sushi (Makizushi)
1. Rinse sushi rice thoroughly. Drain and place in a saucepan. Add 300ml water, bring to the boil, cover and cook for 10 minutes. Reduce heat, keep the lid on and simmer for a further 10 – 15 minutes until rice is tender.
2. Once cooked, move the rice to a bowl and allow to cool slightly. Season with salt and freshly ground pepper. Add 2 tbsp of rice vinegar, 1 tbsp of mirin, 1tbsp of castor sugar and 1 tbsp of salt. Stir in.
3. Cut the nori seaweed sheets to size and for those that like it a little spicy, spread wasabi paste on the nori.
4. Place the sheet of nori into the mold, wasabi side up. Place sushi rice in the mold on top of the nori. Use the appropriate mold to push down and create a groove in the rice.
5. Press a line of seafood or vegetables down the middle. Top with more sushi rice and fold the nori over. Use the flat side of the appropriate mold to press down on the nori to make the roll tight.
6. Use the special sushi knife to cut down the mold slots to create the perfect Makizushi. Serve with ginger, soy sauce, fresh coriander or extra wasabi!