Ok. I will let the pictures do the talking.
First of all prepare the sushi rice. I tend to use nishiki brand as that is the only reliable sushi rice brand I know of. I have tried a few other brands in the past as they were cheaper and to be honest with you, there is a huge difference in the quality of sushi you make. I once used a sushi rice of some unknown japanese brand which was like 50p cheaper and I thought won’t make much difference one lah…it’s all sushi rice anyway….but you know what, the cooked sushi rice refused to stick to the seaweed. My housemates who were also ex-sushi chefs didn’t believe me and tried as well before we all declared the sushi rice was just pure nonsense as it just won’t stick to the seaweed! I ended up throwing the whole pot of sushi rice in the bin!
In summary, don’t cut cost on sushi rice. You really pay for what you get! Nishiki brand, and no other.
As to how to prepare the rice, I cannot stress enough the importance of not putting too much water into the rice before you cook. Check your water level is correct with your finger (cook like how you are cooking normal rice but with slightly less water) and also double check with your rice cooker instructions i.e. if you cook 5 cups, make sure that the water is at the level ‘5’ on the rice pot. If your rice is very wet, you are in for failure so don’t even attempt or you get sushi mash. If you get sushi mash, you might as well not make because no one is going to eat your sushi as it will taste like glue.
Wrap your sushi mat with cling film just to make your cleaning up easier at the end.
After trying tesco, sainsbury, morrisons, costco avocados…the best is still the ripe and ready sainsburys avocados. Tesco, morrisons etc just cannot make it. No questions ask. You can try avocados from other places if you want, don’t say I never warned you. The taste and the texture of the sainsbury avocado is exactly what I am looking for.
Next, take out the seaweed. Can you see how there are horizontal lines across the seaweed?
I want you to count and cut it across the middle just like the picture
Put your seaweed meeting the end of the sushi mat.
Spread rice across the seaweed. No higher above 2 grains of rice thickness.
Pour sesame seeds on it
Flip it the other way round now. Can you see how I have some rice overlapping out of the top of the seaweed?
Line whatever you want in your sushi on the seaweed. I put japanese mayo, chicken katsu and avocados across… don’t be greedy and put too much ingredients because you are only asking for trouble when you realise you cannot close your rolls.
Roll like the picture. Put some gentle pressure on the ingredients to stop them from falling forwards when you roll the sushi forwards.
Close the mat over the ingredients……just like the next picture as well…
Just like this…..
From the side view….
Then…with one finger on each side, slide your fingers across the mat horizontally with equal pressure. Not too hard or your rice will get flattened….lift up one side of the mat and roll sushi forwards, cover with the sushi mat and equal pressure sliding across again…
Tidy up the sides.
You get a inside out roll
There you go…some inside out rolls for you to drool at….
I will teach how to cut another time and also how to make other rolls.