| Part 2 of my sushi special will have a rather | | | | should try to roll up towards you if you've got it |
| different feel, because part 2 of preparing sushi | | | | right). I put my smaller knife along the top edge |
| has a rather different feel. Now, when I'm cooking | | | | to stop it rolling up as I lay the rice down. |
| I'm fairly high-energy. I zoom around, I kick | | | | Take a couple of tablespoons of the vinegared |
| cupboards shut, slam drawers, and I never put | | | | rice with your (wet) tablespoon, and spread them |
| anything down carefully if I can throw it instead. I | | | | evenly on the lower half-and-a-bit of the nori |
| have learned from bitter experience that this | | | | sheet. Then add strips of seafood and some |
| mood doesn't work for sushi, at all. I'm not going | | | | veggies, whatever you feel will go well together. |
| to get all pretentious about the exact correct | | | | At this point you need to be working steadily - |
| way to prepare food - this isn't nouveau cuisine. | | | | don't rush, you don't have to be fast, but keep |
| But sushi is fundamentally fiddly and precise, and it | | | | moving, because the nori sheet will absorb |
| needs a bit of concentration. | | | | moisture from the rice and get a bit soggy, and it |
| For that matter, the mood and attention needed | | | | won't be as easy to roll. |
| to prepare sushi can be really fulfilling. It's a | | | | Press down on the fish and vegetables with all |
| characteristically Sino/Japanese approach, taking | | | | your fingers, pushing them gently down into the |
| considerable time and care in a (relatively) simple | | | | rice to hold the roll still. Then, use your thumbs to |
| activity, and thereby transforming it into an | | | | bring the bottom of the nori sheet up and over, |
| experience of meditation and calm magic. The | | | | and start the roll. Once it's rolling, grip the whole |
| same approach is shown (although more so) in | | | | length of it using all your fingers and keep |
| the tea ceremony, where every fold of clothing | | | | squeezing it gently as you roll it, moving your |
| must lie in the right position, every individual | | | | fingers backward and forward just a little to keep |
| movement of the hands much be precise, every | | | | it reasonably even, and gripping firmly. This makes |
| pause perfect. It's pretty breathtaking. | | | | sure it stays tight. It's all in the practice, folks. |
| So shhhhh....listen closely. | | | | Once you've got just a centimeter of unrolled nori |
| I'm just going to cover making the basic maki | | | | left, dip your thumbs in the mug of water and run |
| (roll) today. Once you've got that down you can | | | | them back and forth along the excess bit, |
| do anything. I used to jump around and try all | | | | pressing firmly. Remoisten if necessary. This will |
| kinds of different shapes, but last year I decided I | | | | make that strip of seaweed wet and sticky. It'll |
| was going to concentrate on learning to do just | | | | actually start to rub off a bit under your thumbs. |
| basic maki, as well as possible, so that's what I'll | | | | Then, grip the roll again and roll it forward over |
| be talking about here. There are plenty of guides | | | | the end, then back and forth a few times, |
| knocking around the net on all sorts of different | | | | pressing firmly. If you do it right, it'll seal tight. |
| sushi shapes, you can look them up for yourself. | | | | Put your rolls in the fridge until you've got them all |
| First, you'll want to have everything you need | | | | done. They'll relax and seal a bit better while |
| ready and neatly arranged. Pre-chop all your | | | | they're there. You don't want to keep them |
| vegetables into thin strips (I use carrot, cucumber, | | | | around for too long before eating, though, as they |
| scallions, peppers and mushroom usually), and | | | | get a bit rubbery after a few hours. |
| where necessary shell, bone, clean and/or chop | | | | Finally, the cut. This is where a really razor-sharp |
| your fish and seafood. I use smoked salmon trims | | | | shallow-edged blade like a Global comes in really |
| because they're delicious and cheap and the | | | | handy. If my Global hasn't been sharpened in the |
| misshapes don't matter in rolls, prawns, seafood | | | | last week, I sharpen it before making sushi. You |
| sticks, mussels, cod, snapper, all sorts. Best are | | | | want to be able to cut by just moving the blade |
| things with a strong taste like the smoked salmon | | | | back and forth, almost no pressure but its own |
| and prawns, milder fish like cod don't create such | | | | weight. That makes sure you don't squash the roll |
| a strong contrast of flavors. | | | | out of shape. |
| Your rice should be ready and cooled, and you'll | | | | And the only thing left to do is present your sushi |
| want to cover it with a damp tea-towel so it | | | | with panache. Lay the rolls out artistically, with a |
| doesn't dry out while you're working. Have a | | | | little bowl for a mixture of soy sauce and wasabi |
| tablespoon sitting in a mug of water, which you'll | | | | (japanese green horseradish). For extra joy, |
| use to scoop the rice out. Keep it in the mug | | | | accompany it with strong drink served in small |
| when you're not using it, if it's dry the rice will | | | | cups (but finish all your cutting first). |
| start to stick and accumulate into a giant lump. | | | | A few final notes: I'm not trying to claim this is |
| Not good. Wipe down your surface so it's | | | | genuine, authentic sushi, or in any way expert. I've |
| spotless, and arrange everything so you can | | | | made sushi maybe 20 or 30 times. My expertise |
| reach it. | | | | is such that a real sushi chef might not beat me |
| At this point, I've found the way to get best | | | | to death on seeing me work. These guys are |
| results and the most enjoyment from the | | | | serious, they train for years and their precision is |
| process is to make sure your mind is really clear, | | | | extraordinary. But it's pretty good for what you |
| you're calm and not thinking about other things. | | | | can do at home with a reasonable amount of |
| Whatever you do, don't try to make sushi in a | | | | time and basic ingredients. |
| rush or when your head is messed up, you'll mess | | | | I was originally inspired and instructed by Hutch's |
| it up and just end up frustrated. I actually turn off | | | | now-legendary Mensa sushi guide. It's well worth a |
| any music I've got playing, sit down and do five | | | | read. I've gathered tips and bits from all over the |
| minutes of meditation, just focussing on my | | | | place, but this method is the result of my own |
| breathing and excluding the rest of the world. | | | | experimentation - I've tried and eliminated the |
| Sounds over the top I know, but this is a process | | | | bamboo mat and various other complications, this |
| - and a food - worthy of that bit of time. In a | | | | is just what works for me. |
| sense the time you put into it makes it special, | | | | As usual, your mileage may vary, and I heartily |
| making it worthy of the time. Make sense? | | | | recommend you experiment for yourself. With a |
| Now you're ready to start. Take a sheet of nori, | | | | bit of time and preparation, anyone can make |
| and place it shinier-side-down on the surface (it | | | | sushi, and it'll more than repay your effort. |