thanks to everyone who took the time to look at my last post, spring onion sushi rolls. i wanted to share more with you all about how i made these simple yet beautiful rolls.
note, i did take these pictures at night so they won't be as beautifully lit as the previous post. perhaps a new years resolution, i will commit to transition my kitchen activities out of the night and into the more brightly lit day :)
anyhow, please forgive the fuzzy lines and muted colours. here are the basics!
|set up your nori sheet on some plastic wrap as above. |
using wet hands, uniformly spread room temp sushi rice.
carefully roll up into a tight cylinder, using bamboo mat for shaping.
|here is how your roll will look.|
wrap firmly with plastic wrap, set aside in a cool spot to set.
|take each half and slice down the centers as well.|
you end up with four quarters of the original roll.
be sure to keep your knife wet as needed.
|place a fresh nori sheet on your setup.|
taking 2 of the pieces, place back to back at the edge of the sheet.
place your filling in the middle
i used spring onion, but get creative!
seafood, tamago, vegetables are all great variations.
|set aside wrapped square roll for 10-15 min.|
again with a wet knife, carefully slice into bites of desired thickness.
|i served mine with a reverse-rolled roll with baked kabocha squash.|
the brightly colored centers remind me of springtime!
serve immediately, with soy sauce, etc.
i hope you all enjoy! i look forward to experimenting with more rolls soon, and i will be sure to share all my adventures :)