I always love to admire those beautiful sushi rolls posted by other food bloggers but have never attempt to make it myself. Until recently, when my son started to crave for Japanese food especially sushi, I decided to give it a try. It took me quite a while to learn the “theory” before proceeding to the “practical”. As compared to baking, the risk of “disaster” is definitely lesser. No matter what disaster you face, you will still manage to “salvage” all the ingredients.
For this posting, instead of writing in details, I am going to share with you all the relevant links I had used before so that you will not miss any great tips from the original source. Below is a simple guide for you to go through these links.
Prior to making sushi, these are “the theories” I learnt:
a) Watch online sushi-making video. (You can find many at Youtube)
b) Register for an online free course at About.com (Sushi Lessons for Beginner).
c) Shop for ingredients.
Japanese rice (short grain)
Sushi vinegar or DIY (refer to step 2)
Sushi rolling mat or DIY mat (refer here )
Clip wrap (to wrap the mat)
Fillings (based on personal preference: Japanese omelets (tamago), crabstick, prawn, salmon, fish, unagi, Japanese cucumber, avocado, carrot, green onion, lettuce)
Dressing: mayonnaise or wasabi (optional)
1) Cook Japanese rice (refer here). I personal prefer to use konbu dashi during cooking as it adds flavour to the rice
(For konbu dashi, refer here)
2) Prepare sushi rice (refer here)
3) Prepare all basic ingredients and fillings (refer to pic below)
4) Making your Japanese sushi rolls (refer here and here)
Fillings I used: crabsticks, tamagoyaki (Japanese omelette), avocado, cucumber & mayo
A close up of tamagoyaki (Japanese omelette) and crabsticks
In summary, these are the most useful sites for beginner like me:
~ Sushi making
~ 果味山的小湯匙 – 酪梨蝦生菜壽司
~ About.com – Introduction to sushi
Other variations of rice rolls:
~Special egg rolls with rice, salmon & spinach
~Not my usual lunch