the plastic wrap and compact it
by pulling it between your fingers.
After the rice is compacted, open
it up and a nice little rice bed will
be staring at you.
With a small spoon, place some
wasabi on the rice bed. Be careful
not to add too much... wasabi is
very potent! Now that the wasabi
is on top of the rice, take one
of the wafers of fish and stick it
to the top of the rice. You now
have a finished piece of sushi.
Make more rice beds, add more
wasabi, and stick on more fish
until you have used all the fish. By
now, you should have some nice
dishes of sushi. Your fingers will
get sticky as you make the rice
beds so clean them in between
pieces by dipping them in a bowl
of water.
Take the eel out of the water and
open it up. If it's a long piece, feel
free to cut off the end and lay it
on top. Using clean scissors or
a knife, cut the eel into small
chunks that are about the same
size as the fish wafers you just
made from the tuna and salmon.
Stick the pieces of eel onto more
wasabi-topped rice beds. You
now have tuna, salmon, and
eel sushi!
cut into sushi wafers. If you want, you can start by cutting off a larger
chunk first and then slice this up to make sashimi, which is just raw
fish (no rice). After the salmon is cut into wafers, place it on a plate.
Now it's time for the eel. The water should be boiling by now. Turn
off the burner to stop the boil and place the eel (still wrapped) in the
pot of hot water. Leave it for now.
Make some wasabi. Place some of the wasabi powder in a small
bowl. Add water and mix it up until you are left with a thick paste.
Seasoning the rice
The rice should be ready by now. You'll know because the little "done"
light will come on. Take the rice out and open it up. Give it a few stirs to
loosen it up. Now, add some rice vinegar and stir it in. Keep seasoning
with rice vinegar until you like the way the rice tastes. When the rice
is seasoned, place it in a bowl.
Putting it all together
Now it's time to make the rice beds. Get out the plastic wrap and tear
off a sheet. Scoop out a little chunk of rice and place it in the center
of the plastic wrap. Bunch up the rice by forming a little pocket with
Rolls
Now it's time for some rolls. Open up the seaweed and cut it into
pieces about five inches wide. Place the seaweed on a cutting
board and rollable mat and make a bed of rice on it. Be sure to
leave about an inch of seaweed uncovered. Lay one of the strips of
tuna on the rice bed. Wet your finger and run it along the uncovered
strip of seaweed to make a sticky edge. Now roll it up and make it
tight. Open it up and you should now have a tube of fish and rice.
Make more of these until the fish is gone. Now slice up the tubes to
make little rolls. Arrange them on a plate to look nice. If you want to
make true California rolls, you can make them with avocado slices
and slightly toasted sesame seeds stuck to the outside of the rice.
Dinner!
It's time to eat! Fill some small bowls with soy sauce for dipping and
mix in some wasabi and start feasting on your sushi. Mmmm... tasty!
As you can see, making sushi is not very difficult and is a very
unique and impressive dish. You can experiment with other types
of fish next time, like yellowtail and mackerel. Just try to get
good quality, fresh fish and your sushi will be the envy of all your
friends. Enjoy!
Types of Sushi Rolls
To make each roll, check out the list of ingredients for each
type of roll below. Keep in mind that you can make your rolls
with just about anything you like. Be CREATIVE! Mix and
match, and most of all ENJOY! Cooking time does not include
time to fry crab, shrimp, or other seafood for tempura rolls,
or to make sauces.
EACH SERVES 1
1 sheet nori
3/4-1 cup cooked japanese-style rice
CALIFORNIA ROLL
sesame seeds, avocado, crab stick, cucumber.
MANHATTAN ROLL
lump crab mixed with spicy mayonnaise sauce with masago
Outside: tempura shrimp roll inside.
DRAGON ROLL
Inside: California Roll.
Outside: eel, avocado and masago.
EEL ROLL
Eel, cucumber, scallion, sesame seeds, topped with eel sauce.
PHILADELPHIA ROLL
Smoked salmon, cream cheese, cucumber.
SHRIMP TEMPURA ROLL
Shrimp tempura, avocado, asparagus, scallion, masago,
sesame seeds topped with Eel Sauce.
RAINBOW ROLL
California roll topped with assorted raw fish, avocado, masago.
SPIDER ROLL
Soft shell crab, Tempura, avocado, masago, sesame seeds.
NEW YORK ROLL
Shrimp tempura, eel, cream cheese, avocado, scallion,
masago, sesame seeds.
ROCK & ROLL
Inside: eel, avocado, cucumber.
Outside: masago.
SPICY TUNA ROLL
Tuna, scallion, spicy mayonnaise sauce.
VEGGIE ROLL
Cucumber, carrots, scallion, avocado, asparagus, cre