You need to have :
*moisten sushi oke/hangiri (a round, flat-bottom wooden tub)
*sushi nori papers * bamboo rolling
For the sushi rice :
540 g Japanese rice short grain
640 ml Water
2 inches kombu (dried kelp) (optional - but it will give nice aroma!)
For colors :
1 tsp @unicornsuperfoods green , Pitaya , blue spirulina
For the marination :
80 ml rice vinegar
3 Tbsp sugar
1 ½ tsp salt ; use half if using table salt)
Instructions
Method :
Put rice in a large bowl. start washing with cold water .
use your fingers to gently wash the rice by moving in a circular motion.Rinse and discard water. Repeat this process 3-4 times.
Put the rice , water in cooking pan , covered ! cook for 10 min over low heat and turn off the fire let it rest for 15 min ( don’t open the cover or touch ).When the rice is cooked, Transfer the cooked rice into the sushi oke and spread out evenly so the rice will cool faster.
While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature
Note : to get it colored divide the rice marination to 3 thirds and in each add 1 tsp of the superfood color , stir and pour over three rice bowls while it’s hot.
Place the bamboo rolling mat on a cutting board so the bamboo strips are running horizontally to you. Spread a strip of plastic wrap over the bamboo mat. Then place a sheet (or a half sheet) of nori on the plastic wrap. Spread a thin layer of sushi rice over the nori. (See below for more about making perfect sushi rice.) Don't use too much rice. Spread about 1 cup of rice per whole sheet of nori, leaving a small space at the top edge of the nori so you can seal up the roll.
TIP: wet your fingers as you spread the sticky sushi rice over the nori. Add your ingredients toward the center of the rice-covered nori. Gently lift the bottom of the mat up and over placing it rice-side down on the rolling mat. Then add your ingredients to the top of the nori.
Gently lift the bottom of the mat up and over the sushi. Press and shape the ingredients into a tube. Roll with pressure so you get a firm roll.
Roll until just an inch of nori shows at the top. Seal the edge of the nori with a little cold water. Firm it up by squeezing the mat around the roll until it feels uniformly snug. Be careful not to squeeze so hard that the ingredients are smashed or come oozing out the sides. It's a fine line; with practice you'll get the feel of it.
Slice the sushi roll in half with a sharp knife on a cutting board. Then cut each half into thirds -- so you have 6 pieces of sushi. To get a nice clean cut, wet the knife with water each time you make a slice.
Line the slices of sushi up on platters or sushi plates. Enjoy with soy sauce, wasabi paste, and pickled ginger, and a little chopped daikon if you like.
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