Sushi Rolls for Beginners Understanding rice Cooking rice Sushi Vinegar Sushi roll fillings Types of sushi roll Step by step guide to making a sushi roll

Rice One of the most important ingredients used in the making of sushi rolls is the rice. Rice can be difficult to understand, below is a brief but concise introduction to rice. Types of rice used in sushi are short grain and long grain both can be used. Short grain is stickier; it has a unique tackiness and texture and is more typical in Japan. Long grain rice is less sticky and is not normally used in Japan. Outside of Japan this long grain rice is commonly used as it is cheaper and is more readily available. Nishiki rice is one of most famous brands of rice outside Japan. This type of rice can be bought from most Oriental shops. Tamanishiki rice is a short grain much more like the type of rice available in Japan. Water When cooking the rice the average amount of water used should be the same as the amount of rice. i.e. 1 pint rice = 1 pint water. All rice has different characters depending on how long it has been stored, the type of rice it is and where it is produced. Sometimes it is a case of trial and error! The Ph value of the water should, ideally be low. Evian is high in ph value and therefore not as good as using Volvic, which has a lower ph value. The softer the water the lower the ph value and the better the quality of finished rice product.

Washing It is important to measure the rice correctly. The rice should be poured into container and not scooped. This will reduce any settlement. Never pat down the rice into the container. Rice cant generally be measured by weight due to the variations in growing seasons and its water content which affect the weight of the rice at different times of the year. The rice should first be washed to remove the outer coating. This is known as kome nuka or rice bran. It must be removed as it caused the rice to smell. This first washing should be done very quickly to stop the kome nuka from soaking into the grains. The washing process is done using 2 containers, one for rice and one for water. Pour the water onto the rice quickly, making a claw shape with your hand mix the rice well for 30 seconds and drain. After this first wash, add water from a running tap, pick up the rice and gently massage to remove the kome nuka. When the container is filled with water, stop massaging and drain. At this point all of the kome nuka should be washed away. The rice now has another layer of kome nuka which must also be removed by massaging again. This second massaging technique is similar to kneading bread. Be careful not to use too much pressure, as the rice grains are fragile. Massage for 2-3 minutes and rinse with running water. Repeat a third time and drain in a colander. When draining do not shake the colander as this can damage the rice. When the rice is in the colander it lies down which can hold excess water. Tip the colander at a 45-degree angle and allow it to drain for 15 minutes. The timing is crucial - no longer than 15 minutes and no shorter. During this time the water is evenly distributed. It is now ready to cook.

Cooking Rice The ratio for cooking is 1 cup of rice to 1 cup of water Cook the rice in a thick-based pan with a fitted lid. This will allow pressure to be created inside the pot and facilitate even cooking. Start to cook over a high heat, reducing the heat when boiling to a low heat and cook for 15 minutes. After 15 minutes, turn up the heat for a further 20 seconds then turn the heat off and rest for 20 minutes.

Sushi Vinegar There are different types of vinegar used in Japanese cooking the most popular is one made from cereal or grain. This is mainly used for cooking as it is blended and well balanced. It is generally used for vinaigrettes and dressings. Sushi vinegar is made by combining vinegar, sugar, salt and kombu seaweed. Method Put the vinegar in a pan on slow heat. It is essential that you do not boil the vinegar! Once boiled all the sharpness will be lost. Heat the vinegar to body temperature and add the salt. When dissolved start to add the sugar little by little until all dissolved. This should be done in 3 stages. When the sugar is dissolved add the kombu and leave to infuse overnight. An alternative is to buy ready made sushi vinegar.

Mixing the rice and vinegar. Known as Shari Kiri. Traditionally the cooked rice is placed in a wooden tub and the sushi vinegar is sprinkled on top. It is evenly spread over the rice using a rice paddle. Leave for 30 seconds to allow the vinegar time to soak through. Turn over the rice using the paddle to distribute vinegar. Leave for 30 minutes before using.

Sushi roll Fillings The fillings for sushi rolls can range from simple tuna to more elaborate ingredients such as fresh water eel, cucumber and foie gras. Anything can be used to fill the rolls however, a couple of simple rules must be considered. Rule 1 anything that is used to fill a sushi roll must taste well with vinegared rice. Some items may not go well and will taste strange when eaten. Rule 2 anything that is used should not, generally be harder than the rice. There are a couple of exceptions to this when making vegetable rolls we use Yamagobo, a very thin Japanese root vegetable also known as Burdock. This adds texture and crunch to the roll. Fish The fish that is used to fill sushi rolls must be fresh and prepared safely. Fresh fish that is suitable for sushi is difficult to buy, especially from supermarkets. The best place to buy sushi quality fish is from Japanese fish suppliers. If this is not possible you can buy fresh fish from a fishmonger but remember to tell the monger that it is for sushi. This will ensure they take extra care with the hygiene. Quality It is a common misconception that fish flesh should be soft and floppy. This happens when the fish is old. The best way to check if the fish is fresh is to look at the eyes and gills. The eyes should be bright and not milky and the gills should be a bright red colour. If the gills are dark brown the fish is old. If you are buying fish fillets it is advisable to sear the outside of the fillet prior to using. This will ensure any bacteria that may be present on the surface of the fish is killed. Wasabi Wasabi is a Japanese horseradish, which is green in colour. It is used nowadays to flavour the sushi but its primary use was to kill any bacteria present on the fish. Nori Nori is dried seaweed used in the making of sushi and sushi rolls. The best quality nori is generally linked to the price. The higher the price the better the quality.

Equipment. To make rolls you will need:

Bamboo mat Dredger for sesame seeds Cling film (To make inside out rolls the mat should be wrapped in cling

film to stop the rice sticking) Types of roll Futomaki thick roll Hosomaki thin roll Inside out roll rice on outside Hand roll Futomaki A traditional style roll which uses several different ingredients. This is also used for special occasions. Hosomaki This is the most popular roll in Japan. Usually includes 1 or 2 ingredients and is the most difficult to make. Inside out roll Inside out rolls were originally created in the USA. The ingredients can range from one to any number. Normally the outside of the roll is covered with sesame seeds or other ingredients such as Tobiko, a flying fish roe. Hand rolls Shaped like an ice cream cone or tube these rolls were originally created by famous restaurant in Tokyo called Kyubei. They are normally served directly from the chef to the customer hand to hand.

Making inside out rolls

1. On top of the mat place nori sheet Align the Nori with edge of mat.

2. Pick up rice and make into a bar shape. Do not squeeze it together!

3. Hold the rice in your right hand and spread onto the Nori using your left hand.

4. Your thumb and index finger will guide to spread of rice over the Nori.

5. Your left hand should make a wall and using right hand roll finger down to spread rice over nori. Do not scrape the rice over the nori.

6. Left edge first then repeat with other hand on the right.

7. At this stage the roll should have rice on the left and right. Using both hands spread the rice in the middle. Most rice should be now evenly spread. If not use your fingertips to make even. Wetting hand as necessary.

8. Sprinkle chopped chives over rice and turn nori over. The gap should now be towards you.

9. Slightly above the centre of the nori is where the fillings are placed. Start with wasabi then add your chosen filling.

10. The fish is placed in the centre of the nori.

11. The avocado is placed along side the fish.

12. Start to roll using index finger and thumb pinch edge of bamboo and nori and fold upwards holding the top down with your other fingers.

13. Turn the roll ensuring the filling does not move.

14. The gap should be stuck against the fillings and rolled.

15. The top edge should roll over and face you. All roll should be covered by bamboo.

16. Make shape with your fingers as shown. Rolls should be square or rectangle. Do not press too hard, just enough pressure to make shape.

17. Take out roll from bamboo and place on board.

18. Ensure your knife is wet before cutting the sushi roll.

19. Cut into half using sharp knife and cut again as shown.

20. Cut the roll into 6 pieces as shown.

Fillings Size of ingredients should be 1cm squared. Any more is difficult to roll. Presentation Most rolls are cut into 6 pieces. Some rolls like fat rolls are cut into 4 or 5. Normally the best presentation is using height. As a rule the high part should be at the back of the plate. The ginger is always placed on the right and the wasabi on the left. In Japan wasabi is never served additionally to the sushi. Apart from that go wild!