|Sushi rolls are always a favourite in the kitchen. It is important to undercook the rice so as to avoid soggy rolls. Charmaine’s method for this is to use less water when cooking the rice, rather than reducing the cooking time – I think it is the best method I have come across.
Season: All year
Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: carrots, cucumbers, eggs
Recipe source: Adapted from Charmaine Solomon’s The Complete Asian Cookbook
- metric measuring spoons and cups
- chopping boards & non-slip mats
- 1 medium knife
- small saucepan
- baking tray
- small non-stick frying pan
- bowls – 1 medium, 1 large
- sushi mat
- serving plates
- small serving bowls
- 2½ cups short grain rice
- 2¾ cups water
- 4 tablespoons rice vinegar
- 3 tablespoons sugar
- 2½ salt
- 2 tablespoons mirin
- 1 large carrot
- 1 cucumber
- 250 g tofu
- 2 eggs
What to do
- Set out your equipment and ingredients.
Prepare the rice
- Wash the rice several times in cold water and allow to drain for 30 minutes, then put into a saucepan with the water. Bring to the boil, cover the saucepan, turn the heat down to the lowest setting and cook for 12 minutes. Remove from the heat and let it stand, still covered, for a further 10 minutes.
- While the rice is cooking mix all the dressing ingredients together and stir until the sugar is dissolved.
- After the rice has rested for 10 minutes pour the dressing over the rice and mix gently but thoroughly with the spatula. Tip the rice out onto the baking tray and fan with another baking tray to cool the rice quickly.
Prepare the fillings
- Beat the eggs and cook in a lightly oiled frying pan over medium heat like a flat omelette. Cool, then cut in thin strips.
- Peel the cucumber thinly. Cut lengthways in strips the size of a pencil.
- Peel the carrot and grate.
- Cut the tofu into thin strips.
Assemble the sushi rolls
- Put a sheet of nori on the sushi mat. Divide the rice into 6 even portions and spread one portion evenly over two-thirds of the nori sheet, starting at the end nearest you. In a row down the middle of the rice put the filling ingredients.
- Roll up the sushi in the mat, keeping firm pressure on the rice so that a neatly packed cylinder results.
- Let the rolls rest for 10 minutes before cutting into about 6 pieces.
- Arrange of the serving plates and serve with soy sauce and wasabi in small serving bowls.
Interesting techniques used in this recipes are:
- cooking rice by absorption
- rolling sushi rolls on the sushi mat