Making Sushi is Really Fun ; )

Two weeks ago, I was at a friend’s house for a pot luck party and learnt how to make sushi. It was something that I’ve wanted to do for a long time but was too lazy to do it on my own.

For those who are keen, these are the simple steps:

What you will need:
* Japanese short grain rice
* Sushi seasoning

* Toasted seaweed

* Sushi soy sauce
* Wasabi
* Bamboo mat for rolling sushi
* Cling wrap for reverse sushi
* Ingredients for sushi toppings/ rolls: anything you fancy – Japanese omelette, roe, sashimi, wakame, pickled daikon, etc or try some local favourites – pork floss, luncheon meat, hai bee hiam (spicy prawn bits?? Hmmm, don’t really know how to translate this hokkien name); and sesame/salt mixture or salmon roe for reverse sushi

Steps
1. Cook Japanese short grain rice (readily available at Cold Storage). Realised that the amount of water used to cook the rice should not be too much or they’ll be too sticky and look like what’s in the photo.

2. Add sushi seasoning (again, readily available at Cold Storage or you can make your own with rice vinegar and sugar) and fan the rice at the same time so that they don’t stick in clumps.

3. Once you think the sushi rice taste is right, you can start making your sushi:
* For those with topping, just shape the rice using a palm and two fingers. Dab some wasabi and top it with sashimi, omelette or luncheon meat
* For rolls, lay half a piece of toasted seaweed on the bamboo mat, spread rice on seaweed (dab fingers in diluted vinegar so that the rice do not stick to your fingers), leaving a gap of 2cm at the end. Put your favourite ingredients – crab stick, cucumber etc – across the centre of the rice. Use the bamboo mat and roll the rice tightly. Once done, cut the sushi in swift movements using a sharp knife.

4. Serve with sushi sauce and wasabi.

Really easy, isn’t it?