Sushi

SUSHI
The first time I saw Sushi  I was really attracted to the way it looked. It was different from any kind of food I’d ever seen before..but I could not eat it.. I just couldn’t entertain the idea of raw fish…and seaweeds..until I read an article about it and discovered that what we see in the market nowadays is an adopted western style to suit the western taste…and it is not the real stuff..Then the mystery vanished and I decided to make it…My next plan is to twist it! So watch out for the Algerian SUSHI!!

Recipe

Ingredients

1cup Sushi rice, bolied in salted water, cooled and then mixed with ½ cup rice vinegar and 2Tbs sugar

3 sheets of Nori sheet (Seaweed) (Use 2 for the Maki and 2 halves for the californian sushi)

Sliced vegetables(cucumber, carrot, avocado, chives..or any of 

your preferred veggies) I do not want to be prescriptive, just experiment.

Prawns

1Tbs Wasabi to use as a sealant (I did not have any so I used mustard!!)

1Tbs Sesame seeds

1Tbs black sesame seeds

You will also need a Sushi mat

Some water in a bowl: to put in your hand while handling the sticky rice

For the Maki (The Spiral Sushis rolled in the Nori….)

Lay out a Nori sheet on the Sushi mat

Dip your hands in the water and take enough rice to lay on top of the Nori, add your favourite stuffing and roll (see picture)

To cut the Sushi use a very sharp knife

For the Californian style Sushi( The inside out Makis!!): 

Use half a sheet of Nori, lay it on a mat, lay the rice on top and press gently.

Turn upside down onto a second Sushi mat, put the stuffing you likeon the Nori (I used the carrots, avocado and chives), roll and sprinkle sesame seeds all around it. Always keep your hands wet when handling the rice.

Cut and serve with Soy sauce.

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