Ingredients
- 8 ounces sushi grain
- Sushi Su seasoning, recipe follows
- 1 full sheet nori (roasted seaweed)
- 1 -ounce cucumber, julienned
- 1/2 -ounce Kaiware (daikon sprouts), juilienne
- 4 ounces Unagi (broiled freshwater eel)
- 1 pinch sesame seeds
- 1 ounce Unagi Glaze, recipe follows
- Gari (pickled ginger root), to taste
- Wasabi (Japanese horseradish), to taste
- Soy Sauce, to taste
- Special Equipment: Makisu (bamboo moving pad)
Directions
To prepare the sushi grain – wash grain well, drain and let are a symbol of half an hour in colander. When cooking grain, for 1 cup of grain add somewhat under 1 cup water inside a grain oven. forty-five minutes after grain continues to be began, remove right into a big mixing bowl (plastic or wood is better, metal can also be OK) to hurry the cooling process. Add 1-ounce of sushi su seasoning and blend well into grain. Let are in position to awesome. Periodically turn your grain to awesome evenly. Do that for around twenty to thirty minutes, then cover.
Convey a full sheet of nori (rough side up), around the bamboo moving pad. Cover the entire sheet aside from about 7/8-inch at far finish with grain, pressing grain with moist hands into a level layer. Sprinkle sesame seeds on grain from right to left. Place bands of Unagi, cucumber. and kaiware sprouts across innovative of nori. Roll nearest edge for you, up and from you, cautiously tuck within the roll and continue before you achieve the bare finish, to close your roll. Make certain when moving all ingredients are tightly guaranteed, this helps to help keep ingredients intact when cutting. Compress the roll using the bamboo pad. You might shape your roll which makes it slightly oblong or squared off. For everyone, slice into 12 even slices. Place Unagi glaze on plate or function as side dish. Fan out sushi on plate, garnish with pickled ginger root and wasabi. Serve with soy sauce .
Sushi hints: Nori has 2 sides, 1 rough and 1 smooth and glossy. The rough side supports the grain better and also the smooth side is much more presentable around the outdoors. Also, water is other people you know when creating sushi. Help you stay hands wet when handling grain therefore the grain won't adhere to your hands. This will be significant when slicing or cutting sushi rolls, keep the knife wet whatsoever occasions therefore the knife can glide with the grain.
Sushi Su seasoning:
1 tablespoon salt
