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How to roll sushi
 

 

 


How to roll sushi

Spread the rice over the nori sheet

How to roll sushi 1 Place a nori sheet on your rolling mat and spread 1 cup of cooked sushi rice evenly over the nori by pressing with wet fingertips, leaving a 1-inch border at the far edge.

 

 

 
Smear a small amount of wasbi on the rice

 
Smear a small amount of wasabi in a line across the middle of the rice (be sparing with wasabi, it's hot!).
How to roll sushi 2


Place the fillings on the rice

How to roll sushi 3
  Arrange small portions of your chosen fillings (in this case, smoked salmon slices and avocado) on top of the wasabi in a horizontal line down the center of the rice.


Roll up the sushi into a cylinder

 
Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder (like a fat cigar).
How to roll sushi 4


Squeeze the sushi roll firmly

How to roll sushi 5
  Squeeze firmly to make sure the sushi roll is tightly packed (be careful not to squeeze too hard or you'll break the sushi roll).


Cut into rounds

 
Cut each sushi roll into 1½-inch rounds using a sharp, damp knife (it's important that you re-moisten the knife after each cut).
How to roll sushi 6


Serve the sushi with accompaniments

How to roll sushi 7
  Serve the sushi with a small bowl of shoyu (soy sauce) for dipping, extra wasabi for those who like their sushi extra hot, and slices of gari (Japanese pickled ginger) for cleansing the palate between sushi pieces. You can eat sushi with your hands or with chopsticks.


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