Sushi

There are many sushi stores here but then at times they do not taste as great and the price a bit steep. So ever since Sue found the best way to cook the rice, I make my own sushi. Homemade sushi taste alway the best with fresh ingredients and eating it fresh. Kevin loved it when he first tried my sushi when I made it for the temple offering. At time he will ask if I made it and it seem like the one that his mom made was hard unlike mine.

Ingredients:

Filling

• 1 Cucumber (stripe)
• 100 gm Seafood mix (Crabmeat)
• Omelette
• Rice
• Seaweeds
• Mayonnaise 

- Rice

• 1 Cup     Rice (Japanese rice or Medium grains rice)
• 1 Cup     Water
• 2 Tbsp    Sugar
• 2 Tbsp    Vinegar
• 1 tsp        Salt

Methods:

1. Wash the grains, and cook it with proportion of water.
2. Allow it to stand to cool.
3. Then mix the remaining ingredients in a bowl.
4. Put it into the rice and mix it well.

- Omelette:

• 2 Eggs
• 2tbsp sugar
• 2 tsp plain flour
• 1/4tsp salt

Methods:

1. To fry the omelette, firstly mix all the ingredients and then sieve it.
2. Pour into a non-stick pan, turn it over when one side is cooked.
3. Take it out and allow it to cool.

A wise advice place the bamboo mat in a plastic bag so that we can save on the washing. Like when I first did it, rice every where on the bamboo and make it so hard to clean especially those stuck in between the gap.

Methods:

1. Place a sheet of seaweed on the mat with the shorter side facing you.
2. Scope some rice onto the seaweed and use a spoon to spread the rice and by dipping the spoon into water will help to spread it smoothly.
3. Spread till about half of the sheet then spread the mayonnaise across.
4. Then place the omelette, cucumber and seafood mix.
5. Hold it firm and roll it over.
6. Grip it tight each time you roll it.
7. Alway damp the knife before cutting the sushi to prevent the rice from sticking to it.

California Sushi