So a while a go, I attended a workshop from Tosoa van Coevoorden and here are my tips and tricks. First things first, you need to practice. A lot..quite a lot! Its not just your average thing. No its a skill you need to develop. My advice, make it something fun, with a group. Have big laughs about your disasters, your masterpieces and enjoy just having tried.
Don’t forget, I have an answer to it 😉 But here are the tips I have for you after doing the workshop.
– Cooking your rice to perfection is the basis of a good sushi. Follow instructions and roll away.
– The key to perfect seasoned rice is a blend of sugar, salt and rice vinegar. You can also add in some lime juice to make it more summery.
– To season 2 cups of raw sushi rice, mix 4 tablespoons unseasoned rice vinegar with 8 teaspoons sugar and 1 teaspoon salt until it dissolves.
– When your rice is cooked and cooled off enough for you to handle, spread it out on a large tray and season.
-Before taking an amount of rice, be sure to wet your hands. The amount of rice you’ll need for one roll is enough to be able to make a ball with one hand.
– When you add rice to the nori, be sure to leave out 1 cm open at the bottom so that can be the part to close the roll.
– Cover your bamboo rolling mat with some cling film, this way, your mat will stay nice and clean.
– Think about the combinations you want to make and buy the freshest ingredients. The better the quality, the better your sushi will taste.
– Cut up all your ingredients (filling), so assembling will become easier.
Popular combinations are:
*Avocado, Crab, Sushi Rice, cucumber and kewpie mayonnaise.
* Salmon, Sushi rice, Avocado
* Tuna, Sushi Rice, Avocado
* Japanese Egg omelet, avocado and sushi rice.
– When cutting up your roll, first cut it in the middle and then bring together and cut both parts at the same time. Your maki will have the same size.
Ok and now my answer to all of this..Taraa a Sushi bowl! Yes you heard me, a bowl with all of your ingredients, but then ten times easier. No rolling fuss, just put a lot of love in it.
Recipe for a Salmon sushi bowl ~ 2 people
200gr Salmon, sashimi quality from your fish monger, cut up in to smaller sizes.
1 Avocado, halved and sliced
2 TBsp Sesame seeds, toasted
Handful of Edamame beans, cooked (you can buy these at the oriental shop)
50 gr Fresh tofu, cut up in to smaller cubes
2 cups of Sushi rice, cooked according to instructions
1 Nori sheet, cut up in to strips
Tamari (Japanese soy sauce)
Japanese Kewpie mayonnaise
There are two dipping sauces here.
Dipping sauce 1: Tamari and wasabi paste to your liking
Dipping sauce 2: Kewpie Mayonnaise and some sriracha sauce to your liking. Add a little bit of water to make it a bit more fluid
Pickled ginger as another condiment, to freshen up things.
Cook the rice according to the instructions, let it cool off and season it. Mix 4 tablespoons unseasoned rice vinegar with 8 teaspoons sugar and 1 teaspoon salt until it dissolves.
Now the assembling starts: In a bowl, start with some rice, then add in the other ingredients.
Serve the dipping sauces and pickled ginger next to your bowl of sushi and your done.
You can also do different variations of the bowls, so you get that real sushi feeling.
Think a California sushi bowl, with crab meat or even a bowl with Tempura shrimps, with some panko breadcrumbs and avocado. Yumminess all over.
If you liked this recipe, be sure to check out my other Japanese recipes too.