HOW TO MAKE SUSHI
NIGIRI-SUSHI
The most important thing when making nigiri-sushi
is the balance between the topping and the rice.
It is handformed by gently squeezing the ingredients
together. You need a chopping-board, a sharp
knife, a bowl of vinegared water in which to rinse
the fingers, the topping and the prepared rice.
Moisten your hands with the rice vinegar mix.
 1. Make a small ball rice in your palm. |
 2. Put a little wasabi in the center of the topping. |
 3. Put the rice on the topping and press it together gently. |
 4. Turn it around and press it togehter gently one last time. |
MAKI-SUSHI
To make Maki-sushi you need a small bamboo mat (Makisu),
sheets of seaweed (Nori), a bowl of
vinegared water, prepared rice, wasabi and strips of
vegetables and/or fish.
 1. Place a sheet of nori, shiny side down, on the bamboo mat. |
 2. Keep your hands moistened, take a ball of rice and spread it in the center of the nori-sheet. Spread a string of wasabi along the middle of the rice. |
 3. Add the strips and pieces of vegetables and fish along the string of wasabi. |
 4. Lift the end of the mat and gently roll it over the ingredients, pressing gently to compact the rice. |
 5. Roll it forward to make a complete roll. |
 6. Slice the roll into one-inch rounds, using a wet and sharp knife. Serve as soon as possible, so that the seaweed is still a bit crispy. |
TEMAKI-SUSHI
Temaki-sushi is a cone-shaped piece of sushi. It is easiest done directly in your hand,
but its more stable to do it on a bamboo mat or a cutting board.
 1. Place rice on the left side of a half sheet of nori and place a little wasabistring on the rice. |
 2. Put the filling on the top of the rice. |
 3. Fold the near corner over and shape a cone. |