How to make Sushi at home?

Those who know me would do double take at the title of the post. I am a ‘walking-talking’ disaster in the Kitchen. I barely manage to cook everyday meals without setting off the fire alarm. But, with some help from my friend and Husband, and cooking channels, I managed to make decent looking Smoked Salmon Avocado Maki and Salmon Nigiri.

I had called a friend for sleepover and we ended up driving to Woolworths at 9 pm to buy ingredients for Sushi. On days when I am lazy and don’t bring food to the office, ‘Hero Sushi’ with its awesome variety of sushi comes to my rescue. Prawns Avocado and Soft Shell Crab Roll are my absolute favorite. We decided to make Maki – a kind of Sushi where the ingredients are wrapped in Seaweed(Nori)

Let’s get started then.


Ingredients:
Smoked Salmon
Tuna Can
Lebanese Cucumber
Avocado
Sushi Rice
Nori (Seaweed)
Vinegar (I used Apple Cider Vinegar)
Soya sauce
Japanese Mayonnaise (Kewpie)
Mat for rolling Sushi




Step 1: Prepare the Rice – Boil 2 cups of Sushi Rice in 2 1/2 cups of water. Once the rice is cooked, spread it on a plate to cool it down. 


Step 2: Mix Vinegar and sugar in a bowl and sprinkle it over the rice


NOTE: According to the instructions on cooking channels, do not use metallic objects to mix vinegar. I used wooden chopsticks.


Step 3: Place the seaweed on the mat. Spread a thin layer of rice over it, leaving a space on the outer edge. 


Step 4: Place Salmon somewhere in the middle, cucumber by its side and then Avocado. Don’t put the ingredients on top of each other.


Step 5: Now start rolling. 


Step 6: When you reach the end, wet the outer edge before rolling. Make sure it sticks.








Since there was still some rice left, I make three Salmon Nigiri out of it.



You can change the ingredients according to your liking. 

Japanese Mayo, Japanese Mustard and Soya sauce as dips.

Tadaaaa!!!


#MondayMusings

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