Finally, I am back from the trade show and feel better again after feeling sick for a few days. I think my body just needed to rest. I took today and tomorrow off from work to stay at home and supervise the workers installing our kitchen! It is so exciting that we will have a kitchen again after having to survive without one for almost two months…
I am already making lists about things I want to cook as soon as everything is ready! I have been pinning recipes to my Food & Beverages Pinterest Board all the time and I can’t wait to try all these amazing recipes and even create some more of my own ideas.
But before I do all that, I would like to share some sushi recipes with you which I learned during a sushi cooking class that we attended last year! Sushi is such an amazing dish and I hope you like it as much as I do!!!
- 250g (approx. 9 oz) of sushi rice (it is very important that you use this special rice as it is very sticky and will hold your sushi roll together!)
- 8 Tablespoons of light rice vinegar
- 50g (approx. 1.8 oz) sugar
- 15g (approx. 0.5 oz) salt
- Nori leaves
- Whatever ingredients you’d like to fill your sushi roll with
- Wash the rice under cold water until the water is clear (ideally use a strainer for that)
- Cook the rice in 350ml (approx. 12 oz) of boiling water. First cook it 2 minutes with an open pot, than close the lid and cook it with less heat for another 15 minutes.
- Take the pot from the stove, remove the lid and cover the rice with a kitchen towel. Leave it for another 10 minutes.
- In the meantime mix rice vinegar with sugar and salt and heat it up in a pot until sugar and salt have dissolved. Leave it afterwards to cool off.
- Fill the steaming rice into a flat bowl (ideally a wooden one) and add the mixture for sugar, vinegar and salt. Mix carefully with a wooden spoon.
- Let the rice cool off and place a wet tea towel on top of it until you use the rice to make the sushi.
Today, I am showing you, how to make Maki-rolls. Those are the ones where the nori leaf is outside and the surrounds the rice and the filling:
- Place the nori leave with the shiny side down on a bamboo mat.
- Wet your fingers with lemon infused water so that the rice will not stick to your fingers.
- Put some of the sushi rice on top of it (approx. half a centimeter) while leaving around one cm room at the sides.
- Then place all the ingredients onto the rice and roll the nori leaf. Afterwards, cut it into 8 equally sized pieces and you are ready to eat!
Share your most favorite recipe of the week with fellow chefs and bakers in my Tuesday Recipe Link-Up. I look forward to all your recipes! Don’t forget to stop by other bloggers who are sharing their recipes! Have a lovely Tuesday everybody!!! When you share your recipe, please use the Hashtag #TTTR