The cookbook says, "It is very easy to make sushi." I have to disagree: First, you must prepare everything before you start or else face a mess; second, the rice is very sticky and hard to deal with; third, it's not easy to roll, always either too loose or looks ugly; fourth, once you're finally finished, there is a ton of stuff to wash in the kitchen, as bad as after baking. Worst of all, you finish them so soon, after only a few bites. T_T Oh well, they look really good in a bentō.
1 cup of dry rice yields 6 hosomaki (thin roll) and 1 futomaki (fat roll)
1 sheet of nori seaweed yields 2 hosomaki and 1 futomaki
1 cup rice with germ
1/2 cup sticky rice
1/2 cup barley
500 mL water
2 Tbsp white sugar
4 Tbsp rice vinegar
1 tsp salt
2 carrots, julienned
2 cucumbers, julienned
1 tofu sausage, julienned
5 sheets of nori
1. Cook the rice in a rice cooker, and let rest for 10 to 15 mins after it's done.
2. Simmer the tazu ingredients at low temperature and mix them into the rice while still hot.
3. Use the maki models to form the rice and other ingredients, and then wrap them with the seaweed. Or you could use a bamboo rolling mat as demonstrated here and here.
4. Cut the rolls with a sharp knife. Before each cut, dip the knife into water. Lay them out to serve.
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.