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Make sushi the proper way

Make sushi the proper way

Sushi. We wouldn’t go so far to sat that it’s easy but it’s not too hard. It is however what you call a labour of love. It requires patience, and understanding and fresh clean ingredients.

The food originated from Japan and has become exceedingly popular in recent years allowing for hordes of ‘all you can eat’ sushi joints and ready-made supermarket produce. While the idea is nice and they’re bringing sushi to the masses it’s also being filled with preservatives and MSG which really inhibits the fresh natural flavors that sushi had become so renowned for in the first place.

So if you want to have fresh produce, best way is to do it yourself. Go to your fish shop and ask the freshest piece of fish. Don’t buy a whole bunch, you’re only using slivers of it.

Ingredients

6 cups sushi rice (prepared)

4 sheets of nori (dried seaweed) (cut in half)

4 oz. sushi-grade tuna or salmon

1 avocado (cut into cubes) or takuan

Pickled ginger and wasabi to serve

How do you make it?

  1. Cut the nori in half (4 x 7 1/2″ or 10 x 19cm).
  2. Cut tuna into thin and long sticks 1/2″ (1cm) thick and 7 1/2″ (19cm) long.
  3. Put the bamboo mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you.
  4. Put a nori sheet on top of the bamboo mat (makisu) with one of the seaweed’s long sides close to the front edge of the sushi mat (the edge near you).
  5. Spread about 3/4 cup of rice on top of the nori sheet.
  6. Place tuna horizontally on the rice.
  7. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Roll from the front end of the mat guiding with the sushi mat toward the other end. Tighten the rolls like roll cakes, pulling the mat to tighten.
  8. Press the bamboo mat firmly and remove the roll from the mat.
  9. Make more rolls until you run out of ingredients.
  10. Wipe a knife with a wet cloth before slicing sushi.
  11. Cut the rolls into bite-size pieces. Serve right away with pickled ginger, wasabi and soy.

Granted you weren’t able to eat all of this, Vacuvita containers are the best place to store your leftovers. Just place them into a container and remove the air. Doing this in combination with refrigeration will completely inhibit the natural bacteria that would wilt your food and rob it of its freshness. Meaning you could still have some nice sushi for a midnight snack… or for breakfast.

 

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