We asked Chef Tadao Fu­jisaki from Tokyo Sushi Academy Sin­ga­pore to give Lip­ing, who loves Ja­panese food, a crash course in mak­ing sushi – it’s a healthy meal or snack op­tion if you skip the dress­ing and go for less rice.

Simply Her (Singapore) - - Beauty -

Part 1: At­tempt­ing a Te­maki (Han­droll)

1 Get­ting started Plac­ing a sheet of sea­weed on a chop­ping board, Chef Fu­jisaki gets Lip­ing to take a palmsized chunk of rice and roll it around in her hand. She has to get the rice ball as round as pos­si­ble – with­out knead­ing. When he praises her for do­ing a good job as a first-timer, Lip­ing jokes: “I play an ang ku kueh seller in my new Chan­nel 8 drama, Yes We Can!, that’s why!” 2 Pil­ing it on Af­ter pat­ting down the rice on the sea­weed, Lip­ing adds a layer of shred­ded cu­cum­ber, then adds cheese and a prawn. A tip from Chef Fu­jisaki: Al­ways place the main in­gre­di­ents, or the ones with a strong colour, on top.

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