Sushi･寿司

Instructions

Rice

1. Wash the rice thoroughly. To do this, agitate the rice with a little water, add more water and tip out the starchy water. Repeat until the water runs clear.
2. Add the same weight of water as the rice, optionally add a few kombu leaves and bring to the boil on the hob.
3. When the rice is boiling, reduce the heat to low and simmer with the lid on for 15 minutes.
4. After 15 minutes, remove from the heat and leave to steam for a further 10 minutes with the lid on.
5. Now spread out the rice in a wooden bowl, traditionally a "hangiri", (or alternatively simply a wooden board).
6. Spread the rice wine vinegar, salt and sugar evenly over the top. If you are using sushi rice wine vinegar, the sugar and salt are probably already contained in the vinegar, so adjust accordingly and reduce the salt and sugar.
7. Use a wooden spatula to cut the rice. To do this, prick the rice at an angle with the spatula and turn the rice over. Continue until all the grains of rice no longer stick together and can move easily against each other.

Filling

1. Carrots: Peel the carrots. Now peel thin slices from the carrot using the peeler. Cut these into very thin strips.
2. Cucumber: Cut the cucumber in half and scrape out the seeds with a spoon. Cut into strips approx. 0.5 cm thick.
3. Spring onion: Separate the green part of the onion and cut into fine strips. For the white onion, first remove the bulb. Now cut the rest into thin strips.
4. Remainder: Cut everything into strips approx. 0.5 cm thick.

Composition

1. It is best to cover a sushi mat with cling film.
2. Now place a nori sheet with the longer side horizontal on the sushi mat.
3. Wet your hands with a little water to prevent the rice from sticking and spread about a handful evenly over the nori sheet. Leave a little space at the top of the rice.
4. Place the ingredients of your choice in the centre. Now carefully and tightly roll up the roll.
5. Press firmly and cut the roll cleanly on both sides with a very sharp knife.
6. Now cut the roll into approx. 6 equal-sized pieces.
7. Serve with Japanese soya sauce, wasabi and gari.