Sushi made at home
Ingredients
1 black seaweed mat
1 cup glutinous rice (cook as for normal rice)
1 teaspoonful vinegar (cuka makan)
I can of cooked and flavoured tuna
1 small cucumber
1 small carrot
something green (peppermint/pegaga)
something red (chopped chili)
something black (black olives)
1 teaspoonful soy sauce (kicap HABHAL masin)
1/4 cup of plain water
Utensils
1 bamboo mat
1 chopping board
1 knife
1 tablespoon
1 plastic ladle (senduk nasi plastik)
1 sharp knife (bread knife)
Method
- Wash and cook the glutinous rice in the rice cooker using as little water as possible (macam masak nasi)
- Wash and dry the bamboo mat
- Place bamboo mat on the chopping board
- Place a dry black seaweed mat on the dried bamboo mat.
- Take a piece of tissue and dab in water. Then dab on the black seaweed mat to make it sticky.
- Place cooked glutinous rice on the sticky seaweed mat and spread it out to form a rectangle on half the seaweed mat.
- Place a tablespoonful of tuna on the glutinous rice
- Place a thin strip of cucumber on the tuna
- Place a thic lone strip of carrot (or add the carrot later)
- Pick up the edge of the bamboo mat and let the edges meet.
- Roll the bamboo mat and its contents to form a tight black roll. May have to roll a few times to obtain a tight roll. If the contents come out at the edges, push it back in using the back of a tablesppon
- After the seaweed roll is sufficiently firm and well formed, remove it from the bamboo mat and place on the chopping board
- Use a sharp knife to cut 1-inch thick sushi rings
- Stick a small piece of carrot (like a match stick) into each sushi ring
- Stick some green and red stuff to add colour to sushi
- Arrange on a plate and serve with soy sauce or any sauce.
- Can serve for breakfast in place of bread and nasi goreng. Arigato Ibrahim!
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