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(Recipe below!) Sushi rolls anyone? These were inspired by both Korean kimbap and Japanese maki — they’re filled with wakame (Japanese seaweed salad), pickled radish, carrots, capsicum, mangoes, cucumber, and some sliced tofu. Finished them off with a sprinkle of togarashi (Japanese chili powder) and roasted korean sesame seeds! I’ll share the sushi rice recipe below and how I prepare mine.
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SUSHI ROLLS
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Japanese Sushi Rice
3 cups uncooked Japanese rice
1/2 cup rice wine vinegar (this type of vinegar is essential)
3 tbsp white sugar
1 1/2 tsp sea salt
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Assembling the Sushi:
Nori sheets
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Fillings/toppings: (this part is really up to you)
Wakame (seaweed salad)
Pickled radish (store-bought)
Capsicum, carrots, mango, cucumber, tofu
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Preparing the rice
1. Wash the Japanese rice 2-3 times with water.
2. Cook in a rice cooker. 1 cup rice = 1 cup water)
3. While the rice is cooking, pour rice vinegar, sugar and salt into a large wooden or ceramic bowl. Mix well.
4. Once rice is cooked, add into the vinegar mixture and mix well. The hot rice will easily absorb the mixture.
5. Cover the rice with a damp towel. Refrigerate for at least 1 hour. Cover with a towel or cling wrap then refrigerate.
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Rolling the sushi
1. Prepare your bamboo mat. You can wrap it in cling wrap for easier cleaning.
2. On a nori sheet, spread the rice. Wet your hands to avoid the rice from sticking.
3. Add any fillings you’d like.
4. Roll well. This may take some getting used to but practice makes perfect!
5. Slice rolls. Use a sharp and damp knife to avoid rice from sticking.
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