 |
|
 
|
At our last in store demonstration on Saturday August 23 we made a variety of sushi which was very popular all round.
Sushi is ever more popular these days, which is a great trend, given that it is extremely healthy and nutritious. Full of vitamins minerals and trace elements and very easy to make, especially with the new SUSHEZI which we used in the making of all our sushi.
|
|
One of the key crucial elements in successful sushi making is the rice, and it is a bit of a balance to get it right.
What is required is to cook the rice so that the grains are still very individual, unlike say risotto or a sweet rice preparation, but none the less sticky, unlike the dry and fluffy consistancy of Jasmine or Basmati rice.
Long grained rice will cook dry and fluffy where as short grained will tend to over dissolve. What is therefore required is a medium grain rice. It is usually labelled for making sushi
|
Our Sushi making on Saturday August 23rd was a smash hit Click Here to view video of the demo |
|
 
Recipe for Sushi Rice
- 3 cups Sushi Rice
- 3 1/4 cups water
- 1/3 cup rice vinegar
- 3 Tbsp sugar
- 2 tsp salt
Preparation:
Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat only until the sugar dissolves. Set aside the vinegar mixture to cool.
Wash Rice well under running cold water, then drain completely. It is important to do this otherwise the water content in the preparation will be too high. It is therefore advisable to drain in a sieve.
Add the measured amount of water and allow to soak for 40minutes.
Put the rice on the heat and bring to the boil, stirring occasionally and taking care not to allow it to stick or burn.
As soon as it boils turn the heat well down and simmer gently for approximately 10 minutes or until the water is completely absorbed by the rice. (Please note; As an alternative you can cook the rice in the microwave or in a rice cooker).
When cooked remove from heat immediately and spread hot rice in a flat non metal tray. Sprinkle the vinegar mixture over the rice and fold the rice quickly with a rice paddle. Be careful not to smash the rice.
Fan the rice as you mix it. This will dry the rice somewhat to obtain the sticky consistency. It will also take on sheen
The rice is now ready to be used for Sushi.
Watch Anthea's Kitchen in store Video Demonstration for Sushi Making ideas
|
1 - Open your Sushezi and lightly oil the inside. Pack approximately 1/2 cup of sushi rice into each half.
2 - Lay the plunger rod in the centre of the rice and press down firmly. Repeat for the other half.
3 - Lay your chosen ingredients into the grooves. Place 1/2 of your ingredients on one side and the remaining ingredients on the other side. Place the plunger rod into the thread end in the screw channel
4 - In order to keep the ingredients in place, gently pat down the ingredients and rice before closing. Using two hands, carefully yet swiftly close the two halves together.
5 - Clip the 2 latches shut and fit the end cap by lining up the straight mark with the lock symbol and twist into the locked position.
6 - Hold your Sushezi vertically with the cap on the table and turn the plunger rod until the mark on the rod is reached and then pump the end a few times to ensure the ingredients are well compacted.
7 - Place your nori sheet, glossy side face down. Twist the end cap to unlock position and remove cap. Take the Sushezi in one hand, then with the other hand push the plunger rod all the way though.
8 - Roll up the nori sheet. Wet the nori sheet at the joining end with a little water to ensure that the overlap sticks. Gently roll the sushi roll on your bench to create a firm, tight sushi roll.
9 - To allow the nori sheet to soften, place your sushi roll in the fridge for 10-15 minutes. Remove from the fridge, moisten the blade of a sharp knife with water. Slice through, wiping the knife clean with a damp cloth after each cut.
10 - Finally arrange to your liking with your favourite sauce. We recommend wasabi, chilli, ginger, horseradish, mustard or soy sauce. |
 |
|
| Links to previous Recipes |
| |
 The Oyster Plate - 18 Aug 2010 |
| |
Five minute Chocolate Self Saucing Pudding - 15 Jun 2010 |
| |
Tivoli's famous Seaharvest Bisque - 25 May 2010 |
