How to make Japanese Sushi

Posted on Sep 17 2018 - 3:08pm by kumar
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Serves: 4: People

    Ingredients to make Japanese Sushi :

  • For The Sticky Rice:
  • 3/4 cups uncooked sushi Rice
  • Salt to taste
  • For The Dressing:
  • 1 tbsp Rice vinegar
  • 1 tsp Sugar
  • Other Ingredients:
  • 2 seaweed sushi ( nori) sheets
  • Bamboo mat (8 by 9) for rolling (optional)
  • For The Stuffing:
  • 8 thin red Capsicum strips
  • 8 thin Carrot juliennes
  • 8 thin Cucumber strips
  • 8 thin green Capsicum strips
  • 1/4 tsp Lemon juice
  • Salt to taste
  • For Serving:
  • Soy sauce
  • Pickled sushi Ginger (adrak)
  • Wasabi sauce

    How to make Japanese Sushi :

  • Combine the rice vinegar and sugar in a small non-stick pan, mix it well and cook on a slow flame for 1 minute, while stirring occasionally.
  • Keep it aside to cool completely.
  • Once cooled, add in the sesame seeds and mix it well. Keep it aside.
  • For the sticky rice, soak the rice in enough water for 15 minutes. Drain well and keep aside.
  • Boil 2 and 1/2 cups of water and a little salt in a deep non-stick pan, then add the rice, mix it gently and cook on a medium flame for 15-17 minutes or till the rice is cooked and the water is evaporated completely, while stirring occasionally.
  • Transfer the rice into a plate and cool it completely, then add the prepared dressing and mix gently.
  • Divide the rice into 2 equal portions. Keep aside.
  • For the stuffing, combine the red capsicum, green capsicum, cucumber, carrot, lemon juice and little salt in a bowl, toss it gently and keep aside.
  • Cover the bamboo mat with a cling wrap all over and seal it tightly.
  • Place the bamboo mat on a clean, dry surface, place a portion of the prepared sticky rice over it and spread it evenly with wet hands leaving gap from all the 4 sides and press it gently.
  • Now place the sushi sheet over the spread sushi rice and press it gently.
  • Place 4 red capsicum strips, 4 green capsicum strips and 4 carrot and cucumber strips overlapping each other on one side of the bamboo mat and sprinkle a little toga rashi evenly over it.
  • Roll it very tightly with the help of a bamboo mat, pressing each time while rolling.
  • Gently remove the bamboo mat to get a sushi roll.
  • Place it on a chopping board and cut the edges to make it look clean.
  • Place the sushi roll on a plate and refrigerate it for 15 minutes.
  • Cut it into 8 equal portions using a sharp wet knife.
  • Repeat the same steps to make 8 more pieces.
  • Serve it immediately with wasabi sauce, soy sauce and pickled ginger.
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