Sushi Rice and Nigiri, Gunkan and Sushi Rolls

Afraid to try making sushi at home? These recipes make it easy.

Ingredients


  • for the sushi rice:
  • 2 cup japanese rice
  • 2 cup water
  • 100 ml sushi vinegar
  • for the nigiri:
  • fish slices
  • 60 g sushi rice
  • for the gunkan:
  • 10 g mayonnaise
  • 40 g crab meat
  • 60 g sushi rice
  • 4 sheets seaweed (trimmed to about 2cm x 10cm)
  • for the sushi rolls:
  • 135 g sushi rice
  • 1 sheet of seaweed
  • 15 g salmon

Method

  1. Wash rice well under the running water until water runs clear.
  2. Drain water well from the washed rice then add measured water in sauce pan with rice.
  3. Place the lid and bring to boil with high heat (about 10 mins) then reduce the heat to low and keep cooking until all the water is absorbed by rice (about 10 mins).
  4. Take off from the heat and rest another 5 mins or so without removing the lid.
  5. Also you can use the rice cooker if available.
  6. Seasoning rice with sushi vinegar:
  7. Transfer the cooked rice on the shallow tray and add vinegar in and mix well with spatula, cool it down by sending the fresh air.
  8. Important: Do not kneed rice while mixing with vinegar!
  9. Nigiri Sushi (4 pieces)
  10. Slice the sushi and then put a blowtorch on it for 2 secs to cook it.
  11. Place both uncooked salmon and cooked salmon on top of the rice.
  12. Gunkan: (4 pieces)
  13. Prepare the 4 rice balls 15g each, wrap the rice ball with seaweed around then place crab mixture on top.
  14. Sushi Rolls: (8 pieces)
  15. Prepare the 4 rice balls 15g each, wrap the rice ball with seaweed around then place salmon on top.




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