As promised, J and I were granted a sushi-making lesson by our great friends from Malaysia. We arrived and were greeted by a spread of necessary elements: sticky rice, tuna, teryaki chicken, cucumber sticks and egg pancake.
The excitement was too much for J as the rolling mats were laid out in front of us. Sushi-rolling is something she has always wanted to try - she will soon crack and buy a kit. The first step is to spread the rice, which is tricky as it is so sticky and the seaweed paper can easily tear. If you roll it about two thirds of the way up it makes for easier rolling later on.
After making a groove in the rice, we spread a little mayonnaise so everything stuck better. Then we were free to lay down whatever and however much we liked. I favoured the chicken over tinned tuna so this is what my rolls usually looked like:
The excitement was too much for J as the rolling mats were laid out in front of us. Sushi-rolling is something she has always wanted to try - she will soon crack and buy a kit. The first step is to spread the rice, which is tricky as it is so sticky and the seaweed paper can easily tear. If you roll it about two thirds of the way up it makes for easier rolling later on.After making a groove in the rice, we spread a little mayonnaise so everything stuck better. Then we were free to lay down whatever and however much we liked. I favoured the chicken over tinned tuna so this is what my rolls usually looked like:The bottom half of the rice has to be pulled over the filling, and tightly squeezed to make a roll. If it is held firmly, the seaweed paper sticks to itself so the roll (hopefully) appears seamless. The result is a scroll of sushi, ready to cut into pieces. Because we were practising, of course, we needed to make more and more rolls, and stuff ourselves eating them as they were made.
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