| The steps involved in rolling up a delicious sushi roll | | | | retain some of that all-important water! |
| are surprisingly straightforward even for the | | | | 3. The next important element is the "Nori," or |
| uninitiated. Although you might balk a bit at the | | | | seaweed wrap that eventually will contain all the |
| idea of getting your hands dirty with a seaweed | | | | delicious fillings in your sushi rolls. Toasting the Nori |
| wrap and fresh seafood, I assure you that | | | | for a few minutes over a small flame will really |
| anyone can do this with just a little practice. With | | | | bring out the aroma in the seaweed as well as |
| that said, let's dig in to some simple steps that | | | | making it easier to serve on a typical sushi set |
| you can take to create a great sushi to pair with | | | | without leaving a sticky mess. Roll out the toasted |
| any number of available sushi sets: | | | | Nori, pop in your fillings, and seal it around in a |
| | | | completed roll. Leaving an extra half inch will really |
| 1. Perhaps the most important element in a quality | | | | help create a tight seal on the roll. |
| sushi is the rice, itself. Rice is highly-regarded in | | | | 4. Last, create a light layer outside of the |
| Japanese culture as a result of historical food | | | | seaweed with the cooked rice. It will be a little |
| shortages and other factors. As a result, an | | | | sticky at this point, which is perfect for getting it |
| authentic sushi experience requires that you treat | | | | to remain attached to the Nori. |
| the rice with respect, preparing it well. You'll want | | | | 5. The last step is to simply cut the sushi into rolls. |
| to run the rice through a cold water wash about | | | | Although you can cut the sushi into any size roll |
| 5 or 6 times in order to reduce the starch | | | | you like, please be sure to use a very sharp knife |
| content, making it much easier to work with later | | | | at this stage. This will cut down on any "sawing" |
| on. | | | | motion that you need to use on the roll. The less |
| 2. The next step is to cook the rice, and once | | | | sawing you have to do, the less chance there is |
| you're done with this it's time to transfer it to a | | | | of totally ruining the roll as it comes apart on your |
| wooden container, ideally using a wooden spoon. | | | | cutting board! |
| Wood is a great material to use because of its | | | | There you have it, a few simple steps to creating |
| interaction with moisture content in the rice. | | | | a wonderful sushi to pair with that new sushi |
| Speaking of moisture content, be sure to wrap a | | | | making set! |
| damp cloth over the top of the bowl in order to | | | | |