1. GETTING READY
Wrap the two sushi mats completely in cling film to avoid the rice sticking to them. Place a small bowl of water and a clean damp cloth on the table beside the sushi mats as you’ll need these while you’re sushi rolling.
2. HOW TO MAKE SUSHI RICE
To wash and cook the rice
– Measure 2 cups of Japanese white rice (using a rice cup this weighs 320g).
– Place the rice in a medium sized bowl and add cold water.
– Wash the rice using your hand to gently rub the rice grains against each other. The water will become cloudy from the starch.
– Drain the rice and add more water. Continue to do this a few times until the water runs almost clear.
– Add the rice to a heavy based saucepan if you don’t have a rice cooker.
– Add 2 cups of cold water to the rice in the saucepan (always add the same amount of water as rice).
– Put the lid on the saucepan and turn the heat to maximum (it’s best to use a tight lid to prevent the water escaping).
– When the water starts to boil reduce the heat and leave the rice cooking for about 10 minutes (try not to remove the lid).
– Then, turn off the heat and leave the rice standing for another 10 minutes.
To make the sushi rice vinegar
– Pour 100ml of rice vinegar and 2 tbsp of sugar into a non-aluminum saucepan.
– Heat until the sugar is dissolved and then add half tsp of salt
– Set aside and allow to cool.
To make the sushi rice
– Transfer the hot rice to a shallow non-metallic baking tray using a rice spatula or wooden spoon.
– Sprinkle 100ml of the sushi rice seasoning evenly over the rice and then gently turn and fold the rice with the spatula (try not to break the rice grains).
– At the same time, fan the rice using a fan (uchiwa) or a piece of cardboard to help cool the rice to room temperature and absorb the excess sushi rice seasoning.
– Try to use the rice as soon as possible and avoid putting in the fridge as this will harden the rice. You can cover the rice with a damp tea towel for a few hours if necessary.
3. PUTTING THE SUSHI RICE ON THE NORI
– Place half a sheet of nori shiny side down and the lines in the nori running vertical on a sushi mat.
– Put about 3 heaped tablespoons of sushi rice on the seaweed.
– Quickly dip your hands in the bowl of water and use the damp cloth to absorb excess water (this should avoid the rice sticking to your fingers).
– Gently spread the rice all over the nori sheet using your fingertips.
– Sprinkle sesame seeds over the rice.
– Place the other sushi mat over the rice and using both your hands press firmly but gently on the mat to secure the rice onto the nori sheet.
– Flip the sushi mats around so the mat facing up is now facing down.
– Remove the top sushi mat and you should see the rice facing down and the nori facing up.
4. PUTTING THE FILLINGS ON THE RICE & ROLLING
– Drizzle some lemon on the apple pieces to avoid them browning. In a small bowl mix the crabmeat, sour cream and wasabi together. Place the ingredients in a straight line beside each other on the nori sheet.
– Hold the nearest end of the mat with your index fingers and thumbs. Use the rest of your fingers to hold the ingredients in place.
– Start to roll the mat forward and bring the nori and rice over the fillings. Press down firmly but gently to create a roll shape. To form the complete roll pull the end of the mat with one hand and continue to push the roll forward with the other hand (if some ingredients fall out the sides just push them back in and don’t worry if the edges of the roll look untidy as this is ok).
– Wrap the mat around the sushi roll to form a secure roll shape.
5. CUTTING THE ROLL
Do not cut immediately after rolling. Wrap the roll in cling film (this will make it easier to cut). Do not cut immediately after rolling. Place the roll on a chopping board and using a sharp knife cut in half (try to only cut in one direction). Then, using a damp clean cloth wipe the knife clean and continue to cut the two halves into four pieces and then cut the four pieces in half leaving you with eight pieces altogether. Make sure to remove all the cling film at this stage.