- 120g uncooked sushi rice*
- 1-2 tbsp rice vinegar
- 1/2 tsp sugar
- 100g enoki mushroom, shredded by hand
- 1 tbsp teriyaki sauce
- 2 seaweed nori paper
- 1/4 cucumber, cut into strips
- 1 dried tofu, cut into strips
- 1/2 carrot, julienne
I used to work as a waitress in a Japanese restaurant every weekend when I was 17. As I was a curious young kitten, I liked to stay in the kitchen after I finished my morning duties. I regularly volunteered to be a helper, watching how chefs made their food and asking lots of questions and for tips on cooking Japanese dishes. I made my first sushi there and I pretty much learned my fundamental knowledge of Japanese cooking there.
Today I am going to show you how to roll a basic maki sushi roll.
First, we need to prepare the filling for the sushi roll. I am using enoki mushrooms, dried tofu, cucumber and carrot but feel free to replace those with your favourite ingredients.
Begin by preparing the sushi rice. Cook the rice according to the package instructions then add sugar and rice vinegar to the cooked rice and mix well. You need to do this while the rice still hot so that the sugar completely dissolves. Spread the rice out on a clean, flat surface and cover with cling film or kitchen towel, Let it cool down for 10-15 minutes until it is room temperature.
Meanwhile, wash and shred the enoki mushrooms and stir-fry for 2-3 minutes with a tsp of teriyaki sauce.
Cut the cucumber and dried tofu into 1cm thick strips, and julienne the carrot. Organise the filling on a plate for later usage.
In order to protect the bamboo mat, I normally place a layer of cling film on it when I use it. Place a piece of seaweed paper on top with the shiny side down. Spread half of the sushi rice evenly on top and leave a 2 cm wide gap along the long side of the sheet.
Place the mushrooms, cucumber, tofu and carrot on top of the rice.
Roll the sushi with the bamboo mat, gently pressing the roll into a square shape as you do so.
Keep pressing and rolling gently, until you seal the sushi roll. Carefully avoid rolling the cling film in along with the sushi.
Repeat the same process on your second maki roll, so that you have two sushi rolls. Slice the rolls into 8 pieces of sushi, serve with soy sauce and wasabi!!!
Time to enjoy the sushi, I hope you like the recipes. If this is your first time to make making sushi, you may find it hard to roll a firm sushi roll but don’t give up, practice makes perfect! It took me quite some time to master the technique.
This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Serves: 2 maki rolls
Prep.: 35 mins | Cook: 5 minsIngredients:
*You should get about 300g cooked cooked rice intotal and 150g per roll.