Sushi rolls have always been my nephews' favourite and is a long outstanding request which I couldn't fulfil until now.
There are various types of sushi rolls and it is impossible to make all at a time unless you want a variety. If so, the quantity required of each ingredient is very small. This is the simplest sushi roll even for a beginner. It may not be as delicate as those made by the sushi chefs but should be satisfying cos' it is really economical to make your own and you can choose the fillings you prefer.
Hosomaki are thin sushi rolls with 1 or 2 fillings. They can be vegetarian or have some seafood fillings such as crab meat strips, canned tuna or fresh salmon. Most common Hosomaki are Tekkamaki [tuna filling] and Kappamaki [cucumber/zuchini strips].
Ingredients for Filling
1 Zuchini - washed, seeds removed and cut strips
some crab meat sticks - steamed for 10 minutes - set aside to cool
1-2 eggs mix with salt to taste - fried into a thick omelette and cut thick strips
1 packet Nori seaweed sheets - 10 sheets in a pack
1 portion of Sushi Rice [see yesterday's post for preparation]
sushi mat [if you have it] or cling wrap
Notes: you can choose any combination of filling or use canned tuna [drain of the liquids]
Notes: you can choose any combination of filling or use canned tuna [drain of the liquids]
Mayonnaise Paste
mayonnaise mix with some condensed milk and lime juice - transfer to a piping bag [tied up] refrigerate until required
- Cut a piece of nori sheet into half. Place it over a sushi mat. Spread a very thin layer of sushi rice over the nori sheet. Leave about 1/2" at the end of the nori sheet without rice.
- Place a strip of zuchini and a strip of carrot [you can omit the carrot]. Pipe some mayonnaise over the zuchini strip.
- Roll up sushi roll using the sushi mat and press tight as you roll. Make sure the sushi rice is well sealed into a firm roll.
- Do the same until the rice is used up. Slice sushi rolls [clean and wipe the knife dry if rice sticks to it as you cut] before serving.
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