The Art of Sushi Making and Gift Card Giveaway!

>> Friday, June 26, 2015


With summer in full swing, the warm weather has got me craving foods that are lighter, especially items that are raw or cooling for the body. When I think raw, the first thing that pops to mind is sushi and what better time than to make homemade sushi to satisfy those cravings! Or for those who want to just enjoy the sushi, I have a gift card giveaway below to Edo Japan, scroll down for more info!

There are several types of sushi that can be found on the typical Japanese menu, Nigiri Sushi, which are individual pieces of rice topped with different selections of fish. The whole piece is usually dipped in soy sauce and consumed all at once. In Japan it is frowned upon to take small bites of nigiri, it is seen as disrespectful to the sushi chef, so remember to eat it in one bite when you’re there! We’re a bit more lax on sushi tradition here in Canada so feel free to eat as you will.

Another popular option are rolls, there are two types, the Maki Roll, which have the rice and other items on the inside and the Outsider or California roll, named for not its origin but for people who ate it and enjoyed the fusion style. The rice is found on the outside of the roll with different fillings on the inside. My favorite sushi to make at home are these two types of rolls and below I walk you briefly through the steps of doing so. As for fillings and toppings, the sky is the limit, feel free to play around with different flavour combinations or stay to the classics such as spicy tuna or even kappa (cucumber) rolls if you’re looking for something more traditional.

Maki Roll

Lay the nori (seaweed) on top of the bamboo sushi mat. These can be found at any Asian supermarket and are quite affordable.

Put sushi rice – recipe here - on the bottom third of the seaweed – edge closest to you.


Place the fish and other ingredients on top of the rice near the bottom.



Slowly lift the sushi bamboo mat and fold it over about a third and squeeze tightly.

 
Lift up the remaining portion of the bamboo mat and continue the rolling motion until the rest of the seaweed is all rolled under, give it another good squeeze for good measure.


Now cut the roll in exact halves and then cut them in half again to form 8 equal sections.

To avoid the knife from sticking to the roll, clean and wipe the knife between each slice.


California or Outsider Roll - are made similarly to the normal maki roll however the rice is on the outside. The process is similar to the maki roll except for the beginning.


Lay the nori (seaweed) on top of the bamboo sushi mat.

Put the sushi rice on the bottom third of the nori.

Put any topping you’d like on top of the rice to brighten up the roll and provide a color contrast, this is what will appear on top of the roll when you plate it, tobiko, sesame or even different types of fish are often used.

Place a piece of plastic wrap on top of the rice.

 
Now carefully lift the whole piece of seaweed up and flip it over to the plastic wrap side and rotate it 180 degrees with the nori without rice facing you, the rice portion away from you – this will ensure the rice will be on the outside.

Put the ingredients on the bottom of the seaweed.


The rest of the steps are the same as the maki roll.

Slowly lift the bamboo mat and fold it over about a third and squeeze tightly.

Lift up the remaining portion of the bamboo mat and continue the rolling motion until the rest of the seaweed is all rolled under, give it another good squeeze for good measure.

 
Now cut the roll in exact halves and then cut them in half again to form 8 equal sections. You either cut the roll with or without the plastic wrap still covering the roll. If you leave the plastic wrap on top it will ensure that the roll remains intact. If you're confident that the roll will hold it's shape then you can remove it prior to cutting.


To avoid the knife from sticking to the roll, clean and wipe the knife between each slice.

And there you have it, two different types of sushi rolls that are perfect for a summer patio party or even a dinner get together. For those who are more sushi eaters rather than sushi makers. Edo Japan is currently featuring different types of sushi rolls at all their stores. For those interested in sampling some of their sushi, I am giving away a GIFT CARD to Edo Japan! Please leave a comment below and I will pick a winner in the coming week. Good Luck!

8 comments:

Connie Wong June 26, 2015 at 2:09 PM  

Always like checking your blog out for restaurant reviews and to read about the food you make. Will definitely need to have a sushi making party one of these days, we had one a while back and it was so much fun!

Kris Labonte June 26, 2015 at 2:31 PM  

I love making sushi, my fav is a canddied salmon roll! sooo good!!!

Bonnie Huang June 26, 2015 at 4:24 PM  

That's awesome Connie! You'll have to let me know how the sushi party goes and good luck on the draw!

Bonnie Huang June 26, 2015 at 4:25 PM  

Oh yum!! That's sounds spectacular! Good luck on the draw!

Miranda Russell June 30, 2015 at 6:14 AM  

Yum sushi is my favourite girls night dinner choice

Cara W June 30, 2015 at 10:07 PM  

I love sushi and have wanted to try making my own sushi too! Thanks for the step-by-step guide! Edo Japan is one of my fav places for sushi and sukiyaki beef!

Bonnie Huang July 1, 2015 at 10:35 PM  

You're very welcome! Good luck!

Post a Comment

Related Posts with Thumbnails

  © Blogger template Simple n' Sweet by Ourblogtemplates.com 2009

Back to TOP