Tonight for ASIA we had a sushi demonstration and learned how to make it. You would think that I would have already known how to make it but surprise…not really. I do it in my own informal way that has nothing to do with the way it’s supposed to be done but now I learned. Probably still won’t do it that way for convenience’s sake but hey I know.
We made spicy tuna rolls, California rolls, and one of my favorites Inari sushi. Inari sushi is a fried tofu wrapper and I’ve missed it quite a bit.
They’re not all that hard to make, I’ve watched people make sushi a lot. To make the inside out sushi you put the nori down, and put the rice on the top of it. You flip it then put your cucumber/maguro/crab/whatever you want in it and roll it up. You take the bamboo mat and roll it up inside so that it evenly shapes the sushi roll. Then you cut them to be equally sized. That is possibly the hardest part about it because cutting evenly without practice is takes a lot of skill.