Bio: November 2010 Archives

Ingredients:

 

            2 cups sushi rice

            2 - 3 cups water (depending on the type of rice)
            1/3 -1/2 cup sushi vinegar

            2 tablespoons sugar
            1 teaspoon salt   

 

Cooked shiitake mushroom, sliced

Cucumber, cut into sticks

Red pepper, cut into sticks

Carrot, peeled and cut into sticks, cooked with sugar, mirin and salt

 

Nori (seaweed)

Soy sauce

Pickled ginger

Wasabi

            Bamboo sushi mat

 

Method:

 

1. Cook the rice with the water. After cooked, let it sit for 15 minutes.
2. Mix the vinegar, sugar and salt together in a small bowl until the sugar dissolves. Put the cooked rice into a large bowl, then drizzle mixture over the rice.
3. Cut all ingredients.
4. Smear the rice in a horizontal line across the middle of a seaweed sheet and arrange every filling on top, then roll it up.
5. Cut into 8-9 slices. Serve with soy sauce, wasabi and pickled ginger.

(from Nancy Han at the Ottawa Chinese Cooking Studio)