yummy yummy....

Please be aware the "yummy yummy" refers to the food and not the person :D

- spokes model for NelC sushi -

Was carving for sushi for like a month, until I finally decided I can't take it no more (since I wasn't willing to spend when I can make my own but yet a few days later after this picture were taken, I ended up eating at at a sushi restaurant with my mates) and here's how NelC sushi turns out... who said never to play with food?? Where would nice food be without some creativity.

Some of the sushi, are of cause done by my one and only favourite student, a job well done. A++ for Ms. S.

How to make your own Sushi with home ingredients by NelC/Pass Down to her by her C-fu Ms.P style. Its easy and you don't need any fancy pansy stuff, the whole family gets to do them together. All you need is 2 hands and 10 fingers. No expensive bamboo mat is necessary though it would greatly benefit beginners.

Made for 6 pax.

Ingredients:
10 x sausages (some to put into the sushi some to eat while making the sushi - otherwise 6 would be enough)
1 x whole cucumber
4 x large eggs
10 x mini crab sticks
2 x cans of tuna
mayonnaise
raw fresh salmon
a packet of sheet seaweeds
cooked rice (not necessary Japanese Rice, normal rice would do just fine)
salt
sugar

Preparations:
1. Cook the rice like normal but make sure more water is used than normal. This is to keep the cooked rice moist which would make it look like those Japanese Rice used in real sushi. Plus it makes your life easier later on in the process.

2. Sausages are boiled or fried to your liking and cut accordingly. Preferably into 4 long strips per sausage.

3. Eggs are made into omelet and are also cut into long strips.

4. Cut the raw salmon into thin slices. If your planning to make 'nigiri' -> click to see. Otherwise you can skip this steps. You can also substitute for raw tuna instead.

5. As for the can of tunas, I normally mix them with mayo just cause I don't really fancy raw tuna. And if you like tuna+mayo with sweet corn, I guess you could give it a try with the sushi since its a nice combo on sandwiches.

6. Cucumber are again cut into long strips. Skin peeled of course and wash :P

7. Those crab sticks are preferred to be cut in half and again long strips.

8. Dilute the salt and sugar together in hot water. Mixed to your own taste. Note: you may taste the water to be sweet if on its own but it may not necessary be obvious if mixed with the rice. I would advice you to take a bit of rice 1st and mix and see how sweet you would like the rice to be (this is for beginners or people like me who does stuff without measurements). P.s if your using the Japanese Rice vinegar, its not necessary to add the salt.

Method:
- Once rice is cook, mix with diluted sugar and salt in a bowl.

To make Maki / Futo-Maki
- With all the prepared ingredients nearby, place the a seaweed sheet onto a chopping board. (If using a bamboo mat there is no need for a chopping board)
- With sheet layed properly, scoop a few table spoon of rice onto the seaweed sheet and even it out thinly. Starting from one side of the sheet moving till a bit passed half the length of the seaweed. Be creative and mix your ingredients. P.S: If your making Maki, use only half the seaweed sheet.
- Once thats done, starting from the corners of the rice, roll it up while rolling, make sure u pull back and roll. This is to compress the rice. The right amount of pressure would give a nice tight sushi either wise you might tear the seaweed or the rice will drop out and u wouldn't get a pretty sushi.
- Just when you are about to roll finish, dip your table spoon in a bit of water and stick/compress a few grains of rice onto the seaweed of the ending corner (in a row not just the corners). This would allow the sheet to stick with each other properly.
- In order to cut the sushi up, you first need a very sharp knife. Dip the knife blade into water before cutting through the sushi. This would prevent all the rice sticking on the blade and messing up your sushi. When cut preferred not to put too much pressure on holding it or you might just swash the whole sushi.

To make Nigiri
- take 2 heap table spoon of rice and put onto your palm and try to compress the rice with your hands. Make sure to make it into rectangular shape rather than cylindrical.
- last but not least place your favourite ingredient onto it.


What I have taught here are basics ways of making sushi at HOME. You can always use ingredients you get in real sushi, like Tomago, Inari, Unagi and etc etc.
You can always try to make other types of self created sushi like stuff nigiri? or roll a spherical ball of rice and make a dimple in the middle by pressing down with your tumb to stuff ingredients ?? Be creative and imaginative. Play with your food. Thats how great food are created.

HAPPY MAKING SUSHI