| Previous page
Rolled sushi comes
in two types: maki-zushi, which are rolled snugly in nori
using a bamboo mat called makisu, and temaki, which are
rolled by hand. There are no special skills required to make hand-rolled
sushi; they can be made by kids at the table, and are a popular dish
in many homes.
|
|
| Sushi rice |
(see page1, makes
about 12 cones) |
 |
| 6 sheets |
nori (uncut, about 8 inches by
8 inches) |
| Fresh maguro |
(tuna) |
| Ikura |
|
| Cucumber |
(cut into 4-inch-long strips) |
| Avocado |
|
| Crab meat |
(or crab kamaboko) |
| Wasabi |
(Japanese horseradish) |
Cut nori in
half with a scissor and place two heaped tablespoons of sushi rice on
the right side. Lightly coat the rice with wasabi and top with
other ingredients. Roll the nori into a cone by folding over
from the bottom right corner.
 Dip
in soy sauce and eat right away, before the nori goes stale.
- Wasabi is an essential element in sushi
making. It's green, has a biting aroma, and is very hot, so
be careful not to use too much! Applying it directly on the
rice could make the sushi too spicy, so it might be a good idea
to mix it with the soy sauce for dipping the sushi until you
get used to it. Grated wasabi now comes in tubes and
can be bought at most supermarkets.
- The appeal of temaki-zushi is that you
can use as much or as little of whatever topping, although you
shouldn't stuff too much into each cone. For the ingredients
listed above, you can get by with just a single small container
of ikura (they tend to be expensive) and a 3-inch-by-4
inch slab of maguro (tuna).
- Avocado and crab meat are commonly used in
the "California roll," which was created by chefs in the United
States.
|
 |
It's really fun!
I can't wait to eat! |
|
