How do you make sushi? How do you roll sushi? What do you eat with sushi? If you are going to make sushi yourself, you only need to know a few things. You need quite a few ingredients, but once you have them at home, you can use them for a long time. You will learn how to roll sushi in a few rolls. Make sure you always leave a piece of nori sheet empty at the top, so that you can roll the roll tightly. Do you want to make sushi and are you a beginner? In the beginning, do not put too much rice and filling on the nori sheet at a time. That way you can start easily. What do you eat with your sushi? We always go for tamari (or shoyu) soy sauce and sushi ginger, sometimes with tiny bits of ume paste or wasabi. Pro tip: make sushi together with someone, because the making process is at least as fun as the food itself!
Amber is a well-known health coach who loves everything organic. She's a mother of 3, and the author of several popular cookbooks. Her view is holistic view, on food as well as on people!
This is how you make it
Put the rice with a strip of kombu in a pan with plenty of boiling water. Boil20-30 minutes over medium heat, until rice is soft, but not mushy.
Drain the rice and add the rice vinegar and mirin to the rice. Stir witha wooden spoon gently so that the rice loses heat. Then put the pan in the refrigerator
Mash the avocado in a bowl and stir in the umepasta. If the avocadodoes not get smooth, blend it with a hand blender to a soft spread.
Place a nori sheet with the shiny side down on your sushi mat. Coverwith the cooled rice. At the top of the sheet, leave 5 cm horizontallyfree. You use this part to seal the sushi roll. Also cover thesides with rice.
Spread a thin layer of avocado spread over the rice and sprinkle the sesame seedsover it.
Place the carrots and cucumber in a horizontal strip in the center of the sheet
Then roll a nice tight sushi roll using the mat. Role upwards, so that the released piece of nori is away from you.
Wet your finger with some water and brush along the edge of the sheet so that it remains sealed tightly.
Cut nice slices of the sushi with a good sharp knife. When this is difficult you can put the sushi in the refrigerator for half an hour first.
Serve the sushi with small bowls of shoyu, pickled ginger andumepasta for dipping.