INGREDIENTS
Nori sheet
Pickled ginger
Wasabi
Soy sauce
Rice vinegar
Sesame seeds
Fillings (cut as desired)
crab sticks
cucumber
avocado
tomato
mango
sushi rice
Prawns
Salmon
Scallops
Smoked fish
PREPARATION
1. To make maki rolls, lay a piece of nori, with the shiny side down, on a rolling mat and spread the rice over it. Leave half an inch of strip uncovered at the top and bottom.
2. Place the desired filling down the uncovered nori on the edge closest to you. Using the mat, start to roll the sushi tightly. Start from the side nearest to you and roll the sushi away from you.
3. When the sushi is rolled, use the rolling mat to squeeze the sushi so it doesn’t unroll when you cut it.
4. Using a very sharp knife, cut the sushi into six or eight pieces, depending on how thick you like your sushi.
5. To make nigiri, hold the top ingredient in your left hand by lightly pinching it. Simultaneously, form a ball of sushi rice with your right hand, but keep it quite loose.
6. Rub wasabi on your index finger and onto the ingredient and then place the sushi rice onto the top ingredient. With your right index finger and thumb, set the length of the sushi rice and with your left thumb press on the centre of the sushi rice to make a dimple.
7. Slice off any dark areas the in fish (these can be blood vessels and are best avoided).
8. Use a very sharp knife to slice the fish along the grain in a motion downward towards you. Avoid sawing the fish. Cut the fish into bite size pieces about ¼ to ½ inch wide and 1 inch to 1 ½ inch long.
9. Garnish with wasabi and pickled ginger.
