Sushi

Name: Sushi
Cuisine: Japanese
Ingredients: Trim off the ends, and slice each roll across at angles into four pieces, then cut each of those pieces at an angle into two. Serve surrounded with little piles of the traditional accompaniments of pickled pink ginger, wasabi and carrot and mooti strips. Give each person a small shallow bowl of soy sauce.; Lift the nearer end of the nori.; Roll it up tightly around the filling to make a neat cylinder. Seal the final outer edge of the nori to the cylinder by dampening it slightly.; Lay a sheet of toasted nori out in front of you on top of a sushi mat (some clingfilm baking paper will work if you haven’t got any of these) and spoon some the rice over the half of if closest to you.; If you like, spread a line of wasabi across the middle of the rice.

Preparation info

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Sushi is wonderfully versatile. It can be served as a snack, as party finger food, or even as a full meal – and it allows you to showcase the flavours of lots of different vegetables. Vegetable sushi has been served alongside the fish types for centuries, so there is lots of traditional inspiration.

Method

Getting the rice right is obviously a large part of the secret of good sushi. We use imported Japanese rice selected especially for the purpose, but you can use any short-grained glutinous (i.e. sticky)