How to Roll Sushi скачать в хорошем качестве

How to Roll Sushi

The Chopping Block's Chef Mario Scordato demonstrates how to make a classic sushi roll, known as maki. Nori sheets Fillings, any combination of the below ingredients: • Blanched asparagus • Seedless cucumber • Green onion • Ripe avocado • Pickled radish • Crabmeat • Smoked salmon • Fresh ahi tuna • Cooked Scallops • Cooked shrimp • Flying fish or salmon roe • Kewpie mayonnaise (mix with sambal for spicy rolls) • Sesame Seeds Sushi rice, prepared 1. Place the shiny side of a nori sheet down on the bamboo mat. 2. Dip your fingers in water and gently spread the rice on the full sheet of nori, leaving a 1-inch strip without any rice on the end furthest away from you. 3. The amount of rice on the sheet of nori should be only 2 to 3 grains high. Less is more! 4. Place a small amount of the ingredients across the center of the rice mass. Position your thumbs under the mat and place your other fingers on the ingredients to keep them in place. Using your thumbs, bring the mat up and over the ingredients. Remove your fingers from the ingredients so you can “tuck them in.” 5. With the mat wrapped around the roll, tighten this portion of the roll by placing one hand around the roll and the other hand at the top of the mat, and pulling in opposite directions along the whole length of the roll. Keep in mind this is just to secure the ingredients. The roll is not complete yet. 6. Use the mat to finish rolling the maki up and to seal it closed. Tighten the roll in the same fashion by pulling in opposite directions. 7. Don’t just squeeze the roll, ROLL IT! 8. Dip your sharp knife into water and allow the water to run down the blade. Letting the knife do the work in a long, gliding motion, cut each roll into 8 pieces. 9. When eating your maki, dip the nori side of the roll in the soy sauce so the rice doesn’t absorb too much sauce and overpower the roll.