Home Made Sushi

It can take some time to develop the skill to roll the sushi neatly, but once you are there, it is unbelievably yum and a totally unique dish. Worth the effort!



If these pictures tempt you, google the numerous blogs and videos out there for the elaborate recipes. One small tip: The key thing is to make the rice perfectly sticky. As soon as the rice is cooked, place and compress it in a small plastic container, and let it rest for 30 minutes.



The basics - Japanese Rice, Japanese Soy Sauce (Low Sodium), Sushi Ginger (Ready-made/can be easily made at home), Nori - Sushi seaweed wrap, rice vinegar, and our home invented sushi roll bamboo mat - bamboo mat covered in cellophane! We don't use Wasabi based on our individual preference, but see if its pungent flavour suits your taste buds.


Other Attempts


4 comments:

  1. Your blog is very informative and gracefully
    your guideline is very good.Thank you.Please visit in chowringhee laxminagar Restaurant for test and variety in kathi roll..
    chowringhee

    ReplyDelete

 

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This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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All content on this blog, including the photography and written text, recipes, ingredients, method are my work, owned by Mridul Karkara and Neha Gupta, which means it iscopyrighted with © All Rights Reserved.Links and short excerpts of the post can be used with credit and a link back to the blog. Recipes - Ingredients and method, Photographs CANNOT be reproduced or copied in any form.