RICE FOR SUSHI
Wash the rice in cold water until the water runs clear, drain thoroughly. Place the rice and water in a medium pan. Bring to the boil, and then reduce the heat and simmer, uncovered, for 4-5 minutes. Cover and reduce the heat to very low and cook for another 4-5 minutes. Remove the pan from the heat and cool, covered, for about 10 minutes.
Add the combined vinegar, sugar and salt to the rice, tossing lightly with 2 metal spoons.
You can use Sushi vinegar to flavour the rice - this substitutes the rice vinegar, castor sugar and salt.
FUTOMAKI (Thick rolls)
Thick sushi rolls, filled with colorful ingredients, are perfect for showing off to your dinner guests. Futomaki often combines 'cooked' and raw ingredients.
Place a sheet of nori, shiny side down, on a bamboo rolling mat.
Leaving about 10mm free on the right-hand side of the nori, spread an even layer of Vinegary rice - about 10mm deep - over the rest of the seaweed.
Crush rice grains onto the two right-hand corners of the nori.
Turn the whole sheet by 90 degrees. Now lay the filling for your roll lengthways.
Rolling the Futomaki is a delicate procedure. Starting with the edges closest to you. Slowly roll up the nori in the mat, holding the rows of ingredients in place with your
Fingertips. Now, join and fasten the corners that were pasted with crushed rice.
Press on your bamboo mat to adjust the shape of the roll, so that it is slightly oval. Cut the roll in half and then slice each half in four equal parts. To ensure you cut cleanly,
wet your knife in rice vinegar and wipe the blade after each slice.
Serve with Wild Appetite Flavor Pearls and Wild Appetite Wasabi & Ginger Dressing