Recipe: Sushi!!

Sushi is a Japanese dish that is made with cooked rice and another ingredient (you choose!). There are many different kinds of sushi, including the most popular types, nigirizushi and makizushi, commonly known as nigiri and maki.

Nigiri is an oblong piece of sushi rice about two inches long with a food item draped over the top. Maki is sushi rice and an item wrapped in nori (sometimes other things) and cut into small rounds.

Luckily, it is really easy to find vegetable sushi - most commonly tofu, avocado and cucumber - in resturants. Even luckier, it is extremely easy to make it yourself!!

I like to make maki as it is visually appealing to me. And, that is reason enough for me!

There are a few ingredients you need before you start. A bamboo sushi mat is a good purchase. Your local asian store should have them and they are not typically expensive. I got mine at Reliable Market in Somerville (near trusty Market Basket) for under $3.00. You will also need Nori, an edible seaweed. This can be found in various forms, so chose one that is about 6 inches by 6 inches. I like to chose one that is made in Japan or the United States.

Next is your rice and other ingredient. I am lucky enough to have access to a rice maker. I have only ever used one brand of rice maker, Zojirushi (it looks like we have the Neuro Fuzzy), but it is amazing and cooks perfect rice every time! I use about a half cup of cooked rice for each nori sheet. Also place a bowl of water close to you.

Process.

1. Cover your bamboo mat with clear wrap so that it stays relatively clean. It's a lot easier to pull off the clear wrap instead of scrubbing the mat. Place it so that the mat can be rolled away from you.


2. Lay the nori sheet on the mat.


3. Place about a half cup of rice into the middle of the nori sheet and start spreading it around. Leave about an inch of the nori sheet at the end farthest away from you without rice on it, but otherwise make sure that the rice covers the whole sheet end to end evenly. Wet your hands prior to picking up the rice so it sticks less to your fingers.


4. About an inch from the edge closest to you, place your ingredient(s) on top of the rice.


5. Take the sushi mat, end closest to you, and lift it up with the nori sheet and rice and place it over the ingredient. Tightly roll the shush away form you. When it is completely rolled and within the mat, use the mat to squeeze the sushi so it does not unroll when you are cutting it.

6. On a cutting board, cut the sushi into six to eight pieces. It is easiest to start in the middle and work out. Before making each cut, wet your knife so that the rice doesn't stick.

Now that you have maki pieces, eat them! I like to fill a little bowl with soy sauce for dipping too!