Sushi could not be made simpler than this. Unlike the common belief that sushi needs all these fancy ingredients and complicated techniques, you can get a quite awesome and impressive results while sticking to some basic simple ingredients. Keep it simple.
Now, for the rice, which is the most important ingredient, stick to a normal medium grain rice. longer grain, like jasmin or basmati tend not to become sticky at all, so it won’t work well.
Of course, if you wish to use the real very short-grain sushi rice, feel free to do so.
Will it make any difference? .. thats for you to find out.. :)
Ingredients (2 servings)
- 2/3 cup Normal white rice (140g)
- 1 ripe large Avocado
- 3 Tbsp white vinegar (I use white-wine vinegar)
- 1/2 tsp salt
- 1 tsp sugar
- 2 Nori (sushi – seaweed papers)
- Wash and rinse the rice with cold water 4-5 times
- Cover with large amount of water, and boil it for 10-15 minutes (do not add anything to the water)
- Start checking after 10 minutes if its ready
- When the rice done, strain the water out, add the vinegar salt and sugar, and mix with a fork (try not to mash the rice)
- Pour the rice into a plate or a glass bowl, and mix with the fork until it starts to become clumpy, then leave it to cool
- When using the rice, dip your hand in cold water, to avoid the rice sticking on you.
- Peel the avocado, and slice it into long pieces.
- collect the residual/mashed or extra slices and keep them aside for the Nigiri
- For small Maki, cut the Nori in half
- Set the Nori in smooth-shiny side down
- Spread a layer of rice up to 3/4 of the way, keep 1/4 empty, which will help it close properly.
- Lay the filing up to the edges, or a bit more. 1-2 layers for small Maki, 3-4 for Larger ones.
- Roll, using the sushi mat. If you don’t have one, try using a towel under, and use it to roll the sushi (thats would be your best option)
- Using the same technique, spread the rice (you might also sprinkle with some roasted/raw sesame seeds)
- Flip the whole thing, and put the filling on the bottom, empty side
- Roll it.
- With the rest of the rice and fillings, form a ball into your hand, then try to make it into a rectangular shape
- While in your hand, put the formed ball on your fingers, and next to it lay the filling on the side of the palm
- When done, close your hand again. The rice should press the filling in your palm, and stick to it perfectly.