Holiday Reading #1 - Stormbreaker - Sushi

How to Make Sushi - Sushi Rolls
By: Samantha Roberts

Sushi rice:

Ingredients:
3 cups of sushi rice
3 cups of cold water
½ cup of rice vinegar
2 tablespoons caster sugar
½ teaspoon of salt

Method:
1.Rinse the rice well in a sieve under cold running water.
2.Place rice in a bowl, cover with cold water and allow to soak for half an hour.
3.Drain rice and place in a saucepan.
4.Add 3 cups of fresh cold water and cover.
5.Boil with a high heat.
6.When the water boils, cook it again in a lower temperature until all the water is absorbed – about 10 – 12 minutes.
7.Tip cooked rice into a bowl and allow to cool for 10 minutes.
8.Mix vinegar, sugar and salt and drizzle over the rice, mixing with a wooden spatula or spoon.
9.Cool the rice. Putting together:

1.Lay out your bamboo rolling mat.
2.Place a sheet of nori(Seaweed), shiny-side down, on the mat.
3.Wet your hands with either rice vinegar or water and spread a thin layer of rice over the nori. Make sure you leave about a centimetre of empty space along the edge of the nori furthest from you – this is the strip that will stick the roll closed.
4.Place your filling ingredients in a row across the centre of the rice.
*Like carrots, pepper, salmon, ect.
5.Moisten the empty strip of nori with a little water
6.Take hold of the edge of the bamboo mat closest to you, roll it over the sushi and away from yourself. 7.Squeeze the sushi as you roll to compact and shape it.
8.(Optional)Place the finished roll on a cutting board and slice in to disks about 2 cm thick.

Tip: For making cutting easier, wait until the next day to cut it. Put it in the fridge covered with glad wrap, or similar.