Sushi is the most famous Japanese dish and one of the most eating subcultures developed outside of Japan, great alternative to leafy salads.
I, now showing you how to roll a home made sushi using the basic of ingredients, it will take less than 90 minutes with fuss.
1. Place a seaweed sheet on rolling mat (wrapped with cling film for hygiene purpose), spread a cupful of cooked-warm sushi rice evening over the seaweed sheet pressing with wet finger tips, leaving 1 inch border at the edge for sealing.
2. Arrange small portion of your ideal fillings (I’m using slices of avocados and mock crab sticks) in a horizontal line down the centre of the rice. If you like, you can smear a small amount of wasabi or salad cream (I know!) in the fillings.
3. Roll up the sushi tightly with the cling film wrapped sushi mat to form a packed tubular shaped cylinder. Lightly squeeze and make sure the roll is tightly packed and secured, seal the border with wet finger tips.
4. With a wet blade, cut each sushi roll into 1.5 inch rounds, you can eat the unsightly ends.
5. You can serve the sushi on its own or with a bowl of soy sauce or go crazy with salad cream. Oooo lala.
Of course there’s alternative way to create a perfect, hassle free sushi using a brilliant innovation tool from Tupperware.
Read more on the U.K.’s Blog
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