Bookmark & Share:             
How to Roll the Perfect Sushi
May 2018
Home
  Home Page  
  Personal Banking  
  Business Banking  
  Mortgages  
  Norman Branch  
  Contact Us  
  Rates  
  Financial Resources  
  Hours & Locations  
  Privacy  
 Subscribe to our Newsletter 
 
Tell A Friend
 
Facebook linkedin Twitter

 
How to Roll the Perfect Sushi
Tips for perfecting the delicious yet challenging Japanese staple

Most dishes that people crave can be recreated at home without much difficulty, but one meal that proves challenging for many home chefs to replicate is sushi. These delicious Japanese rolls — and all their variations — put even the most confident cooks to the test.

Despite what you may believe, eating sushi at home doesn’t necessarily require ordering takeout from a restaurant. If you learn the right techniques and hone your skills, you’ll find it surprisingly easy to master the culinary art of sushi rolling.

Mastering the rice

Expert website Make my Sushi claims to have the perfect recipe for making the special vinegared rice required for your rolls. It starts with sushi rice, called shari. After rinsing the rice for a couple of minutes under water, add it to a pot of water with about 20 percent more water than rice. Once the water reaches a boil, immediately reduce the heat to very low and cover the pot. After 6-8 minutes, the rice should have absorbed all the water and should be tender without being doughy.

Use a wooden spoon to remove the rice from the pot without scraping off any burnt rice or damaging the granules.

Then, mix ½ cup of rice vinegar, 2 tablespoons of sugar and 2 teaspoons of salt. Let the mixture warm over medium heat in a different pot until combined. Pour the mixture on the rice using the above amounts per every 3 cups of cooked sushi rice. 

Perfecting the roll

Making a successful sushi roll heavily depends on the devices you utilize. The right tools can make preparation and rolling a cinch or a chore. Invest in a basic sushi-making kit that includes a bamboo rolling mat, a non-stick rice paddle and small bowls for separating fillings and serving condiments.

Once you’ve made your rice and it’s at room temperature, it’s time to construct a maki roll. According to the website Make Sushi, lay out the bamboo rolling mat and place a nori sheet in the center. Spread the rice evenly across the dried seaweed, leaving an uncovered gap on one end. Lift the end of the mat opposite the gap and roll the spread by turning and pinching it in the middle of the nori, then closing the roll with the remaining uncovered nori gap.

The roll should hold its shape and be ready for slicing.

Variations to customize your rolls

Once you’ve perfected your rice-cooking and wrap-rolling skills, your sushi-stuffing possibilities are endless.

The most popular and safe fillings for home chefs to include in their sushi rolls are crab, avocado, cucumber, salmon, asparagus, cream cheese, shrimp and tuna. However, you’re welcome to experiment with unusual ingredients to make your own preferred combinations.

Make sure you have sauces and seasonings to top the rolls with, such as tempura, spicy mayo, chili sauce and sesame seeds, with wasabi paste and soy sauce on the side. Serve pickled ginger, known as gari, as a palate cleanser to chew between rolls.

Once you’ve practiced and honed these sushi-making skills, you’ll be able to make restaurant-quality rolls at home for your friends and family.


[PRINTER FRIENDLY VERSION]
Published by First Liberty Bank
Includes copyrighted material of IMakeNews, Inc. and its suppliers.
TELL A FRIEND
Disclaimer - All content contained in this newsletter is for informational purposes only and should not be relied upon to make any financial, accounting, tax, legal or other related decisions. Each person must consider his or her objectives, risk tolerances and level of comfort when making financial decisions and should consult a competent professional advisor prior to making any such decisions. Any opinions expressed through the content in this newsletter are the opinions of the particular author only.
External links are provided for your convenience. The Bank does not endorse or guarantee the products, information, or recommendations provided by linked sites and the Bank is not liable for any products or services advertised on these sites. Each external site may have a privacy policy that differs from the Bank. Any linked site may provide less security than the Bank’s website and e-newsletter site.
ARCHIVE
April 2018
March 2018
February 2018

[MORE]


Powered by IMN