Makes five rolls
250g Japanese sushi rice 1 cup plus 4 tbsp water
Soak the rice in water for 10 minutes, then strain and wash at least three times until the water runs clear. If you have a rice cooker, add sushi rice and the water and cook for 15 minutes. Otherwise put rice and water in a pot and cook on high for 15 minutes, then simmer for 10 minutes. Keep the pot covered at all times.
½ cup plus 1 tsp rice vinegar 85g sugar 25g salt 5cm x 5cm piece of dry kombu (kelp, optional)
Place all the ingredients in a bowl and whisk until the salt and sugar are dissolved, then add dry kombu and let it soak. While the rice is hot, pour seasoning over and separate the rice grains with a paddle. Do not mix, instead stir with a slicing motion, so that you don’t mash the grains. Allow to cool. For each roll, you will need half a nori sheet (dried seaweed); you’ll also need a bamboo mat and plastic wrap. Cover the bamboo mat with plastic wrap and lay a halved nori sheet on top horizontally in front of you. Take 100g (a good handful) of the sushi rice and spread it over the whole sheet, taking care not to break the rice (oiling your hands first helps avoid rice sticking). You can spread on a coating, such as sesame seeds or fish roe (tobiko) at this stage. Flip the sheet over so the rice is now on the bottom. Spread a line of mayonnaise across the nori about an inch in from the edge nearest you. Lay fillings on top. Lift the edge of the mat closest to you with both hands, putting your thumbs under the mat while lifting, tucking in and rolling away from you. Use the mat to squeeze the roll tightly. Cut into six pieces.
Cut long, thin slices of your raw, pickled or cooked vegetables, fish or omelette. Spice it up with finely chopped chilli or chives.
Want to join a Friday masterclass? Sign up at fridaymagazine.ae – you’ll find more of KYO’s recipes there, too.