Ingredients
Nori (dried seaweed)
Sushi rice
Kebab Koobide
Bell pepper (julienne: 3mm cut)
Cucumber (julienne: 3mm cut)
Baby spinach (cut the stems)
Cream cheese
Sushi rice ingredients:
Sushi rice: 1 cup
Water: 220 ml
Rice vinegar: 40 ml
Rice vinegar ingredients:
Rice vinegar: 9 tbsp.
Sugar: 6 tbsp.
Salt: 1 tbsp.
Sesame seed
Saffron caviar ingredients:
Water: 100 ml
Agar agar: 1 gr
Saffron: 1 pinch
Cold oil
Supplies
Cutting board
A bowl of cold water
Makisu (bamboo mat)
Sharp knife
Small pot
How to make sushi vinegar
Add all the ingredients to a bowl and microwave it for 10 sec and stir well to dissolve the sugar and salt.
How to make sushi rice
- Wash sushi rice well to remove all the starch and have a clear water.
- Add washed rice to a small pot and then add 1 cup of cold water to it.
- Put the lid on firmly. Bring to a boil over high heat, then reduce the heat to the lowest and simmer for 15 minutes. Keep the lid on.
- Transfer the rice into a large bowl.
- Pour 40 ml sushi vinegar over the rice. Mix gently with s spatula with diagonally cutting into the rice to avoid damaging the grains.
- Let it cool.
Wrapping the Makisu (Bamboo mat)
Use a plastic wrap and wrap the bamboo mat so that the sticks are vertical and perpendicular to the way you are wrapping. Keep wrapping about 3 to 4 times and making sure it is tight and the entire mat should be sealed. Then, cut some slits in the plastic to let some of the air out. This will help prevent air bubbles when we start rolling.
How to roll a sushi
- Put the seaweed on the mat in a way the rough side facing up.
- Dip your hand into the water and rub it around, this help the rice to not stick.
- Grab a ball of rice about the size of a lemon and spread it onto your seaweed. Try to leave about 1inch of space at the top and about half of that towards the bottom. Try not to push down too much on the rice.
- Place your ingredients on that. Whatever you want. 2-3 ingredients would be enough (Julienne bell peppers+Koobide+julienne cucumber).
- Bring the bottom of the seaweed up to the top of the rice. Use the bamboo mat while using your fingers to hold the ingredients in place and roll. Then press evenly.
- Cut in 6 pieces. Enjoy!