Sushemi

Ingredients

• •12 ounces cups of white short grain rice
• •15½ ounces of cold water
• •2 fl oz of rice vinegar
• •1½ tablespoons sugar
• •1 teaspoon salt
• •A sheet of nori, or dried seaweed
• •Suggested Fillings:
• •cucumber strips
• •raw tuna or other fresh fish
• •sliced smoked salmon
• •salmon roe
• •pickled daikon
• •pickled ginger
• •avocado slices
• •capsicum strips
• •carrot strips
• •celery strips
• •small slices of marinated rare beef
• •omelette strips
• •mushroom strips

Directions

1. 1Wash the rice by placing it in a large bowl and covering it with cold water. Swirl the rice around
2. 2in the water until the water looks cloudy or milky. Drain immediately and repeat the process
3. 3until the water is mostly clear.
4. 4ransfer the rice to a large saucepan and cover with cold water. Bring to a boil, cover and simmer for 15 to 20 minutes until the rice has soaked up all the water.
5. 5Try not to check the rice too often by lifting the lid and never stir the rice. When all the water has been absorbed remove the saucepan from the heat and leave covered for a further 10 to 15 minutes.
6. 6Meanwhile measure the vinegar, sugar and salt into a small bowl and stir until the sugar and salt are nearly dissolved. Pour the vinegar mixture over the rice and fold in using a wooden spatula or Japanese rice paddle. Set aside to cool.
7. 7When rolling the sushi, or fish, have a bowl of warm water handy to wash any sticky
8. 8rice off your hands.
9. 9Place a sheet of nori, dried seaweed onto a sushi mat or a piece of plastic wrap larger than the nori sheet. Spread an even layer of prepared rice on top of the nori leaving at least a one inch strip clear at the top edge.
10. 10Place your chosen fillings in the middle of the rice. Try to choose fillings that are color contrasting for visual effect.
11. 11Brush a little water on the edge of the nori to help the edge stick.
12. 12Using the mat, fold the nori over in a single motion so that the bottom edge meets the nori at the top edge of the rice
13. 13layer.
14. 14Now compress the rice and filling by pulling your fingers in on the top edge of the mat to make a tight cylinder.
15. 15Fold the clear strip of dampened nori over to seal the cylinder. Cut into short lengths.
16. 16To serve use two small dipping bowls, one with a good quality Japanese soy sauce and one with Wasabi paste, Japanese horseradish.