Making sushi requires a bit of practice. So be patient if your first attempt is a disaster! When making sushi, remember to there are no hard and fast rules. Use your imagination and choose any ingredients that tickle your fancy. The following recipe is for thick rolls. In Japanese these are called futomaki.
- Sushi rice
- 2 strips of thin egg omellete
- 1 strip of gourd seasoned in dashi stock
- shitake mushrooms seasoned in dashi stock
- boiled spinach
- Lay a sheet of nori on the mat with the shiny side facing down.
- Moisten your hands and scoop about half of the sushi rice onto the nori.
- Slowly spread the rice across the nori until the entire sheet is covered.
- Use your thumb to make a shallow tunnel in the middle of the rice. Smear on wasabi paste.
- Starting with the side closest to you, place a strip of egg omelette on the nori. Follow this with a strip of seasoned gourd, the boiled spinach and shitake mushrooms.
- Add another strip of egg omelette.
How to Roll
- Lift the sushi mat by placing your thumbs underneath the mat.
- Grasp the ingredients with your remaing fingers to keep everything in its place.
- Bring the mat forward until it touches the edge of the ingredients.
- Gently squeeze and form the roll using both hands.
- Slowly unroll the mat and as you do this bring the roll back to the edge of the mat.
- Repeat these steps until all of the nori disappears.
- Let your roll rest for about a minute.
- Moisten a very sharp knife and cut the inside-out roll into two even halves.
- Places the halves side-by-side and cut again. You will end up with four pieces.
Serve on an attractive plate with a bit of pickled ginger and wasabi.