{"id":793,"date":"2010-06-10T17:59:48","date_gmt":"2010-06-10T07:59:48","guid":{"rendered":"http:\/\/brigidtreloar.com.au\/blog\/?p=793"},"modified":"2021-02-08T22:23:49","modified_gmt":"2021-02-08T12:23:49","slug":"perfect-sushi-rolls-a-step-by-step-guide","status":"publish","type":"post","link":"https:\/\/brigidtreloar.com.au\/blog\/2010\/06\/10\/perfect-sushi-rolls-a-step-by-step-guide\/","title":{"rendered":"Perfect sushi rolls &#8211; a step by step guide"},"content":{"rendered":"<p id=\"top\" \/>&nbsp;<\/p>\n<div id=\"attachment_794\" style=\"width: 559px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/06\/RIMG0110.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-794\" class=\"size-medium wp-image-794\" title=\"Sushi rolls\" src=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/06\/RIMG0110-300x225.jpg\" alt=\"\" width=\"549\" height=\"409\" \/><\/a><p id=\"caption-attachment-794\" class=\"wp-caption-text\">Sushi rolls<\/p><\/div>\n<p><span style=\"font-size: x-large;\"><span style=\"color: #008000;\"><strong>On ABC NSW radio <\/strong><\/span><\/span><span style=\"font-size: x-large;\"><span style=\"font-size: large;\">(<a href=\"http:\/\/www.abc.net.au\">www.abc.net.au)<\/a><\/span><\/span><\/p>\n<p><span style=\"font-size: medium;\">Making sushi rolls may not always be successful with the first attempt but once mastered it can be great fun, especially if friends and family make their own. Experiment with whatever fillings you like, but a word of caution &#8211; don&#8217;t try and stuff too much rice or too many fillings into your sushi or it may not seal. This is a common mistake with &#8216;first timers&#8217; but should this happen to you, don&#8217;t despair. At the end of the recipe below there are a few tips and hints on what to do.<\/span><\/p>\n<p><span style=\"font-size: medium;\">\u00a0<\/span><\/p>\n<div id=\"attachment_796\" style=\"width: 555px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/06\/RIMG0103.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-796\" class=\"size-medium wp-image-796\" title=\"It can be fun to make your own sushi\" src=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/06\/RIMG0103-300x225.jpg\" alt=\"\" width=\"545\" height=\"407\" \/><\/a><p id=\"caption-attachment-796\" class=\"wp-caption-text\">It can be fun to make your own sushi<\/p><\/div>\n<p><span style=\"font-size: medium;\">So, to get you started, here is a step by step guide we use at the Sydney Seafood School that should make it easy to make perfect sushi rolls even if it&#8217;s your first attempt. Click on the &#8216;Recipes&#8217; section if you&#8217;re looking for a recipe to make sushi rice.<\/span><\/p>\n<p>&nbsp;<\/p>\n<div id=\"attachment_795\" style=\"width: 543px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/06\/RIMG0101.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-795\" class=\"size-medium wp-image-795\" title=\"Making sushi rolls\" src=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/06\/RIMG0101-300x225.jpg\" alt=\"\" width=\"533\" height=\"399\" srcset=\"https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/06\/RIMG0101-300x225.jpg 300w, https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/06\/RIMG0101.jpg 800w\" sizes=\"(max-width: 533px) 100vw, 533px\" \/><\/a><p id=\"caption-attachment-795\" class=\"wp-caption-text\">Making sushi rolls<\/p><\/div>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: small;\"><span style=\"color: #993300;\"><strong><span style=\"font-size: large;\"><span style=\"color: #008000;\">THIN SUSHI ROLLS<\/span> <\/span>(Hoso-Maki-Zushi)<\/strong><\/span><\/span><\/p>\n<p><span style=\"font-size: small;\"><strong>makes 6 rolls (36 pieces)<\/strong><\/span><\/p>\n<p><span style=\"font-size: small;\"> <span style=\"color: #008000;\"><strong>Ingredients<\/strong><\/span><\/span><\/p>\n<ul>\n<li><span style=\"font-size: medium;\">3 sheets \u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 yaki-nori (toasted seaweed)<\/span><\/li>\n<li><span style=\"font-size: medium;\">1 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 water with dash of vinegar in small bowl<\/span><\/li>\n<li><span style=\"font-size: medium;\">3 cups \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 prepared sushi rice <\/span><\/li>\n<li><span style=\"font-size: medium;\">1 tablespoon \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 wasabi paste<\/span><\/li>\n<li><span style=\"font-size: medium;\">4 &#8211; 8 thin strips\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pickled daikon (takuan)<\/span><\/li>\n<li><span style=\"font-size: medium;\">4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0\u00a0 seasoned kampyo<\/span><\/li>\n<li><span style=\"font-size: medium;\">1 tablespoon \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pink pickled ginger (gari)<\/span><\/li>\n<li><span style=\"font-size: medium;\">\u00bc cup \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Japanese soy sauce<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: medium;\"><strong>Method<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-size: medium;\">Fold each piece of nori in half, parallel with the lines marked on the rough side of the nori.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">Place a half sheet, lengthwise on bamboo mat about 2cm from the edge closest to you, shiny side down. Dip fingers in vinegar water, shaking off excess to stop rice sticking to fingers.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">Pick up about \u00bd cup rice and spread across the centre of the nori.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">Dip both hands into vinegared water, shaking off excess.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">Working from left to right, gently &#8220;rake&#8221; rice evenly over nori, leaving 2cm strip on far side with no rice.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">Spread a pinch of wasabi across centre of rice and top with takuan and kampyo strips, making sure filling extends completely to each end.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">Pick up the edge of the bamboo mat nearest you with index finger and thumb of both hands, placing remaining fingers over filling to keep in place.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">Roll mat forward, pressing gently but tightly, wrapping rice around filling; the strip of nori without rice should still be visible.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">Press gently and continue rolling forward to complete the roll, finishing with the join of the seaweed on the bottom<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">With the roll still wrapped in the sushi mat gently press the top and sides to make the roll square shaped.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">Remove mat and place the roll on a board with the join facing down.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">Wipe sharp knife with a damp cloth and cut roll in half.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">Pick up one half roll and turn it 180\u00ba so both cut ends of rolls are at the same end.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">Slice through both rolls together twice to make 6 bite-size pieces, wiping knife between each cut. Repeat for remaining rolls.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">Serve with pickled ginger, wasabi and Japanese soy sauce.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: medium;\"><span style=\"color: #993300;\"><strong><em>Notes<\/em><\/strong><\/span><em><span style=\"color: #993300;\">:<\/span> Large sushi rolls (Futo-maki-zushi) are made the same as small rolls using a whole sheet of nori with 5 &#8211; 6 fillings. Add or substitute other fillings such as: avocado, capsicum, blanched spinach, beans, carrots, asparagus, seasoned tofu, sashimi fish, teriyaki chicken. Takuan and seasoned kampyo are available in refrigerated packets from Asian food stores. Rolls can be made ahead, covered with plastic wrap, but cut as close to serving time as possible so rice does not dry out. <\/em><\/span><\/p>\n<p><span style=\"font-size: medium;\">(Recipe courtesy of Sydney Seafood School &#8211; <a href=\"http:\/\/www.sydneyfishmarket.com.au\">www.sydneyfishmarket.com.au<\/a> )<strong><br \/>\n<\/strong> <\/span><\/p>\n<p><span style=\"color: #008000;\"><span style=\"font-size: x-large;\"><strong>Common sushi roll m<\/strong><strong>istakes &amp; how to fix them<\/strong><\/span><\/span><\/p>\n<ul>\n<li><span style=\"font-size: medium;\"><span style=\"color: #993300;\"><strong>To stop fillings going off centre <\/strong><\/span>\u2013 after spreading sushi rice over the sheet of nori, build up a small mound of rice on the edge in front of the strip of uncovered nori. This then helps to keep the filling in place.<\/span><\/li>\n<li><span style=\"font-size: medium;\"><span style=\"color: #008000;\"><strong>If fillings are off centre <\/strong><\/span>\u2013 after cutting the sushi rolls gently shape each bite size piece of sushi with fingers into tear drop shape with the filling at the narrow end.\u00a0 Arrange pieces in a circle with fillings towards the centre, add a garnish to the middle and you have a sushi flower. <\/span><\/li>\n<li><span style=\"font-size: medium;\"><strong><span style=\"color: #993300;\">If a roll is overfilled and starts to split open<\/span> <\/strong>&#8211; do not cut into pieces yet.\u00a0 Place another 1\/2 sheet of seaweed on bamboo mat.\u00a0 Place the roll with open side face down onto seaweed.\u00a0 Lightly brush both long sides of seaweed lightly with water and roll with bamboo mat away from you, as before and cut into 6-8 bite-size pieces from the middle first.<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; On ABC NSW radio (www.abc.net.au) Making sushi rolls may not always be successful with the first attempt but once mastered it can be great fun, especially if friends and family make their own. Experiment with whatever fillings you like, but a word of caution &#8211; don&#8217;t try and stuff too much rice or too [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,7,64],"tags":[47,4,133,147,137,118,143],"class_list":["post-793","post","type-post","status-publish","format-standard","hentry","category-easy-recipes","category-radio-food-segments","category-rice-grains","tag-easy-japanese-cooking","tag-radio","tag-recipes","tag-rice-grains","tag-seafood","tag-sushi","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/793","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=793"}],"version-history":[{"count":7,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/793\/revisions"}],"predecessor-version":[{"id":1153,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/793\/revisions\/1153"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}