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Guest Blog: Just Sushi

March 19, 2011

Today my ten year old brother, Nathan, has offered to guest blog.  He’s a young chef in the making, helping us in the kitchen this week with lunch, dinner and the more-than-occasional sweet.  The other night, we dined on sushi that Nathan and Jonathan made from scratch.  Nathan learned how to roll maki (bite-sized pieces with seaweed on the outside), while Jonathan rolled the Uramaki (inverse roll).

In Nathan’s own words…

To make sushi, first you have to cook the rice.  You can use brown or white rice, but we used white rice. We cooked 2 cups and it made 6 and a half rolls.  When the rice is cooked, you put 3-4 tablespoons of rice vinegar in it.  Stir it. Put it in the fridge for  1 1/2 to 2 hours, or until it’s cool. When that’s done, you lay out a sushi pad on the counter.  Lay out a sheet of dried seaweed on the sushi pad, then you scoop out some rice. Spread the rice flat on the seaweed, then put long, thin slices of vegetables or fish in the middle. We used avocado and carrots. When you have all the stuff ready,  you roll it all the way with the sushi pad around it.  Unroll the sushi pad then roll it around the sushi again.  Squeeze the sushi with the pad around it. Not like a death grip, but kinda gently-ish. (Here’s one tip: pinch the pad with your index finger and thumb, then use your ring, middle and pinky finger to keep the stuffing in the roll as you roll it all up.) Unroll the pad, then cut up about an inch thick.

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2 Comments leave one →
  1. donna barnett permalink
    March 19, 2011 9:29 pm

    looks alot better than what i tried at china star tonight!!!! wish i had a veggie one now

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