I like making sushi (mostly vegetarian, rarely authentic, often pretty), but I can never remember, what proportion of rice to water to sushi sushi seasoning you need, and I never remember how many sushi rolls (maki) you get out of a given amount of rice. So for reference, here are notes from when I made sushi last weekend.
1. Thoroughly rinse your rice with clean cold water to remove extra starch, until water runs clear.
2. Add rice to a saucepan with water (1.5 cups water for every cup of rice), and cover with a lid. Bring to a boil, and then reduce heat to low and cook (covered) until water is absorbed – 10 to 15 minutes.
3. Once cooked, spread rice out in a shallow, non-metallic tray and sprinkle sushi seasoning* over the top – just over 1/2 a cup for 3 cups of cooked rice (3 tablespoons per cup of cooked rice). Stir in with a non-metallic spoon. At this point, you are also supposed to fan the rice to cool, although I didn’t.
4. Once the rice is cool, make sushi!
1 cup uncooked sushi rice makes 3 cups cooked. I cooked 1.5 cups of rice, hence making 4.5 cups cooked rice. From this I was able to make 3 ‘big’ sushi maki (i.e. using a whole nori sheet each), and 2 ‘small’ maki, using a half nori sheet. At 8 pieces of sushi per roll, that’s 40 pieces all up.
Protip: Keep a small cup of water close by, to wet your fingers. Wet fingers are the best way to keep the sushi rice from sticking over your fingers. A bit of water is also very useful for sticking down wayward nori too
This was my first opportunity to use the sushi mould I was given for Christmas last year, and so I decided to try out heart shaped sushi! I love the idea, but execution still needs work – in particular I think my hearts lost shape because they needed something more solid in the middle than grated carrot and bean sprouts. As ever, I think my most beautiful sushi are the ones with the beautifully green and round asparagus. (They taste good too.)
*Some people might be asking at this point why I haven’t provided a recipe for the sushi seasoning. This is because I buy it pre-prepared