Terumi demonstrated how to make various sushi at the South Arm multicultural community kitchen.
Participants listened attentively to the instructions.
Terumi demonstrated how to make California Roll, Tuna Maki and Cone.
Kazuko demonstrated how to use plastic mold to make nigiri sushi.
- 4 cups Japanese short grain rice (cooked a little harder than usual); for rice cooker, one cup is 180 cc
- 1/2 cup rice vinegar
- 4 tablespoons sugar
- 3 teaspoons salt
- 1 package of unseasoned sheet nori (dried seaweed); cut in half
- 1 avocado
- 1 cucumber
- 250g crab meat (can use artificial crab meat)
- 4 tablespoons Japanese mayo
- pepper to taste
- 1 block of sashimi quality tuna
- soy sauce
- 1 can tuna or salmon
Look at all the preparations needed for this demo.
Source: Terumi & Kazuko
Prepare the ingredients
|Julienne the cucumber into thin strips.
|Fry some thin omelette and julienne.
|Peel and slice avocado into thin strips and sprinkle with lemon juice to prevent browning.
|Season shredded crab meat with Japanese mayo and ground black pepper to taste.
|Cut tuna into strips.
|Drain can tuna or salmon. Season with Japanese mayo, lemon juice and ground black pepper.
To prepare the rice
|In a small bowl, combine the rice vinegar, sugar and salt. Stir until sugar and salt dissolved.
|Transfer rice to a large bowl. Drizzle the rice vinegar mixture over the rice. Using a cut-turn-hold motion, mix rice with a flat rice scoop while rapidly fan the rice to cool it as quickly as possible.
How to make California Roll
|Wet fingers to prevent rice from sticking.
|On a sushi mat, lay out the nori and cover with a thin layer of rice with wet hands. Sprinkle with sesame seeds.
|Terumi used this sesame grinder for sprinkling sesame seeds. You can buy it from Daiso in Aberdeen Mall.
|Flip the nori with rice over so that the rice is facing down. Lay down the crab meat, avocado strips and cucumber strips along the long edge closest to you.
|Roll up with the help of the mat.
|The seam side should be facing down. Slice and serve.
How to make Maki Roll
|When making Maki Roll, make sure the shiny side of the seaweed is faced down.
|Place a thin layer of rice on the nori, leaving 1 cm of nori unfilled. Place tuna or cucumber on the rice closest to you.
|Roll up ending with the seam side down.
|Slice the roll into six equal pieces and serve with soy sauce and wasabi.
How to make Cone
|Place a thin layer of rice on half of the nori.
|Place your preferred filings diagonally on the rice.
|Bring the bottom outside corner diagonally to the top corner.
|Continue to roll into a cone.
How to make Nigiri using plastic mold
|Kazuko demonstrated how to use the plastic mold to make nigiri. You can buy these molds in Daiso.Wet the mold to prevent the rice from sticking.Fill the mold with rice.
|Place the cover over the mold to form the shape of the nigiri.Remove the cover and press the bottom of the mold to release the nigiri.
|Top the rice with your preferred ingredients; usually raw fish.Terumi and Kazuko, thank you so much for sharing with us your Japanese culinary heritage.
This Post Has One Comment
Our family has been doing a “make-your-own-sushi” nights for years. We lay out all the ingredients with a variety of fish (usually just salmon & tuna, but also natto, tobiko and other fillings) and everyone makes their own cone-style rolls. It’s quick and easy (and healthy).
Also the quick way to season your rice is the premixed sushi vinegar available at most asian food stores; I just sprinkler it over the just-cooked rice and mixed it up.