Hanami Sushi Roll with simple home ingredients and simple technique

Sushi (すし, 寿司, 鮨)

Sushi is a kind of sustenance arrangement beginning in Japan, comprising of cooked vinegared rice (鮨飯 sushi-meshi) consolidated with different ingredients (ネタ neta, for example, raw fish, vegetables and some of the time tropical organic products.
Ingredients and types of sushi presentation differ generally, yet the ingredients which all sushi have in like manner is rice (additionally alluded to as shari (しゃり) or sumeshi (酢飯)). Albeit generally mixed up for sushi, sashimi, which is likewise a Japanese delicacy, comprises of thin sliced raw fish and could possibly be presented with rice.

Sushi can be set up with either multi-grain or white rice. It is regularly arranged with raw seafood, yet some normal assortments of sushi use cooked fixings and numerous are a veggie lover. Sushi is regularly presented with cured ginger, wasabi, and soy sauce. Well known embellishments are regularly made Using white radish.

Cook Time

Preparation : 20 minutes

Cooking     : 10 minutes

Ready in     : 35 minutes

Ingredients

2 pieces Dried seaweed/ Yaki Sushi Nori cut into 2/3 200 grams Cooked rice 2 tablespoon Sushi Rice Vinegar 1 tablespoon Roasted Sesame 1/4 nos Avocado 1 tablespoon Lemon juice 2 slices Sashimi salmon/ Smoked Salmon 2 stick Ham / forced meat 1 nos Eggs

Method:

1) Making the Sumeshi (vinegared rice): drizzle the vinegar all over the hot cooked rice.

the rice must be hot when making the Sumeshi, so the rice could absorb well the sweet vinegar.

2) Mix well the rice and the vinegar by slicing through the rice gently, flip them over and let the rice rest for a few minutes, then repeat the slicing again.

do the mixing only two times(as less as possible, but the rice is well coated by the vinegar) and separate all the lumpy rice ball so every rice could coat with vinegar.

3) Do not overmix the rice as every mixing squishing and smashing the rice, turning them into a sticky hard rice.

4) Add in the roasted sesame and mix gently after the rice has mixed well with the vinegar.

5) Cover the well mixed Sumeshi with a layer of cling film to prevent dry.

6) Remove the avocado skin and seed, then wedges the 1/4 Avocado.

7) Cut the ham/ forcemeat into stick shape of a small finger, long enough as the dried seaweed.

8) Pan fry the ham/ forcemeat stick over a pan and brown four sides.

9) fry the beat egg in a hot pan, roll it up then cut into stick shape like the ham/forcemeat.

10) Begin to roll the sushi: lie the dried seaweed on a cling film, then 100 grams of rice on the Dried seaweed sheet.

11) Spread the rice flat as thin as possible, moist your hand with a few drops of water if the rice is sticking your hand.

Try to avoid too much water on the hand while spreading the rice, as water might reduce the flavor or the sushi rice.

12) arrange the Avocado and salmon on the rice, then roll them up.

13) By touching both sides of the rice, press the rice toward the inside with the fingers.

14) press gently to shape the roll, and wrap the roll with the cling film.

15) Repeat the same procedure for the ham/forcemeat and omelet.

16) Slice the roll evenly and arrange on the plate, you may slice one to eight, one to six, or one to four.

But I recommend you to slice one to eight if this is your first time making sushi.

Enjoy the Sushi With KonaCha 粉茶 :)