Sushi making

I have always been a fan of Japanese food from sashimi, sushi, tempura, Udon, Japanese Curry and many others.

A few years ago, I chanced upon this opportunity to learn to make sushi and chawanmushi (to be shared at the next blog) at this Cooking School at Rochor Centre. It was a small Cooking School and most of the participants were housewives and even maids. My friend and I were the only younger ladies attending the workshop.

The teacher was a local Chinese lady who had many years of cooking Japanese food. She had prepared most of the ingredients prior to the start of the workshop and when we arrived, we were divided into small groups to work on our sushi and chawanmushi.

One of the tricks that I had learnt from her was to use a transparent plastic bag (available from supermarkets) and cut the sides to expand it to a large rectangular plastic sheet to roll the sushi. The reason why she did not use a sushi mat was because....she would not need to wash the plastic sheet after rolling and we can always use clean plastic sheet for the next time. Sounds like a good idea? Environmentalists would definitely protest!!

Anyway, we had to cut the ingredients into long stripes. As usual, the best part of making sushi is to be able to customise your own sushi. For the learning purposes, we were given cucumber, yellow radish, egg roll and crab stick. Perhaps, you can try it yourself too.

Step 1: Cut the edge of the transparent plastic bag (available from supermarkets) and make it to a large rectangular sheet

Step 2: Cook the Japanese rice and add some Mirin and Japanese Vinegar to taste

Step 3: Place the seaweed on the plastic sheet

Step 4: Scoop some rice (while warm from the cooker) and spread on the seaweed. Take note to fill the edges of the sushi as well. (My advice is to spread the rice thinly to avoid making a huge sushi full of rice)

Step 4: Spread some Mayonaise on the rice and place the ingredients on top of the Mayo

Step 5: Roll the sushi from the side and take note that you need to 'tighten' the edge of the roll

Step 6: Seal the edge with some water and let it stand for a few minutes before cutting the sushi

It is kind of fun to make your own sushi and especally if you are making it with your family, friends and even kids. Try it!