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Sunday, 7 December 2014

Sushi for Kids with Sophia


By: Miriam Borys

Servings: 5 sushi rolls (40 pieces of sushi)

Ingredients: 

Sushi Rice (cook first and allow to cool)
2 cup sticky rice (sushi rice)
3 1/8 cups water
1/4 cup rice vinegar
1 tsp. white sugar
Rinse the uncooked rice in cold water until the water runs almost clear. Place the rice and water in a heavy pot. Bring to the boil. Turn down and allow to simmer on low until the rice is cooked. Once cooked scoop rice into a large bowl to cool. 
Heat up rice vinegar and white sugar in microwave until sugar is dissolved.  
Pour vinegar onto cooling rice to mix in.

5 Nori sheets 
1 cup roasted sesame seeds
1 avocado - ripe
smoked tuna (optional but delicious)

SUSHI SAFETY!!  MAKE SURE THE FISH YOU ARE USING IS ‘SUSHI SAFE’. ASK YOUR SUPPLIER FOR SUSHI GRADE FISH IF USING RAW FISH

1/2 cup wasabi mayonnaise (1/2 cup mayo plus 1 tsp. wasabi paste)
2 bamboo mats covered with plastic (see pic below with Sophia preparing her mats)


Rice onto nori sheet:
Divide the cooled rice into 5 parts first.  Keep covered in plastic until needed.
You will also need a bowl of cold water and a clean cloth for wiping your hands.
On a prepared bamboo mat place one nori sheet, shiny side down.
Dampen your hands (so the rice doesn’t stick) and place one ball of rice in the middle of the nori sheet (rough side up). Spread the rice over the nori sheet evenly and cover the entire surface EXCEPT  for the  1/2 inch border at the top of the sheet. 
When you are rolling the rice-free edge will help to seal the roll.

Filling the roll:
Place desired amount of wasabi mayo on centre of the roll (approx. 1 tsp.)
Next place a line of avocado, then fish, onto the rice lined nori sheet.
This part is about individual choices. You can also use shrimp, cucumber, tuna, par cooked carrots or any other vegetable you choose.


Rolling up the sushi roll:
With the rice-covered bottom edge closest to you, roll up like a jelly roll. With your finger moisten the rice free edge at the top with water. This will help to seal the roll.
Continue to roll, keeping the pressure even so that the roll is firm. Careful not to press too much or the filling will squeeze out of the ends.

Cutting the rolls.
Place all the rolls on a plate and cool first while you clean up.
With a sharp knife with the blade wet cut each roll into 8 equal slices.

Serve with soya sauce, wasabi and pickled ginger if desired.
Enjoy!








  


Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com

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