(Thank you Rie for teaching me:)
Ingredients:
Japanese rice
Rice cooker
A bottle of Sushi Seasoning Sauce
Large bowls
Plastic rice paddle/ wooden spoon
A "fan" (eg. a cardboard)
Roasted seaweed (Nori)
A bamboo sushi roll mat
Fillings (eg. salmon or cooked meat)
A sharp knife
Cooking steps:
Step 1:
Wash the Japanese rice and rinse it 3 times. Do not wash the rice too many times as the rich, fragrant nutrients may be removed. Allow the rice to be soaked in water for half an hour. Finally cook the rice.
Step 2:
After the rice is cooked, transfer it to a large bowl. Add a generous amount of the "magic portion" - sushi seasoning sauce to the rice. Use a plastic rice paddle/ wooden spoon to "cut" the rice like a knife cutting a cake to make pieces. This helps to spread the sushi seasoning sauce evenly without flattening the rice. It is important to "fan" the rice while "slicing" it!
Step 3:
Put the "backside" (the glossy side) of a rectangular/ square roasted seaweed (Nori) on the top side of the bamboo sushi roll mat.
Step 4:
Spread the rice on the seaweed and leave a small portion of the seaweed exposed.
Step 5:
Place the fillings (eg. salmon, cooked meat) in the middle of the rice spread.
Step 6:
Roll the seaweed and rice swiftly and pausing just before the exposed portion of the seaweed.
Step 7:
Using your index finger, spread a few drops of clean water onto the exposed portion of the seaweed. The water acts like a "glue".
Step 8:
"Voila! Presenting Rie's yummy Japanese sushi." Finally, use a sharp knife to cut the long sushi into smaller pieces.
