Sushi
A traditional Japanese sushi assortment featuring rice, nori, cucumber, and varied textures, including rolls, pressed sushi, and bite-sized balls.
Pasos
- 1
Pat out the sushi rice and lay a nori sheet shiny-side down with hands moistened in vinegared water; spread rice in a 1 cm thick layer, leaving the far edge clear.
- 2
Spread a thin layer of Japanese mayonnaise down the middle of the rice.
- 3
Add the filling by topping the mayonnaise with cucumber (use your preferred fillings as desired).
- 4
Roll it up using the mat, applying gentle pressure to form a tight roll.
- 5
Brush the edge with a little water to seal and continue rolling tightly.
- 6
Wrap the roll in cling film, chill if desired, then slice into thick pieces after removing the mat.
- 7
To make pressed sushi: line a loaf tin with cling film and layer smoked salmon, then cover with a thin layer of rice and press down.
- 8
Turn the block out onto a board and cut into fingers; remove cling film before serving.
- 9
To make sushi balls: place a topping on a small sheet of cling film and, with damp hands, shape walnut-sized balls of rice on top.
- 10
Twist the cling film to tighten into balls, unwrap, and serve.
