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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.

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