After the sushi class I took, I mostly only did the makizushi, because those were rather easy to do.
I decided to try my hand at some different kinds of sushi today… Rice balls and nigirizushi, (sushi rice with some topping draped over it). The nigirizushi were more for Chris and myself; the rice balls, for the kids.
These are actually even easier to make than the makizushi!
To make the rice balls --
1) Wet your hands and put some steamed sushi rice on one hand. (For directions for sushi rice, please read this post.)
2) Place fillings at the center of the rice. You can use whatever you fancy for fillings. For the ones I made today, I put bits of avocado, fish roe, and pieces of tamago (sweet egg omelet).
3) Use your palms to shape the rice into a round or triangular shape.
4) Lightly press until your desired shape is well-formed.
5) Wrap the rice ball with a piece of nori (seaweed).
6) You can sprinkle some sesame on top, if you wish. I rolled mine in fish roe and gently spread out the roe over the rice.
For those of you who aren’t too fond of seaweed, you might like nigirizushi. This is what you do --
1) Roll a small amount of steamed rice into a rectangular shape.
2) Spread a bit of wasabi/mayonnaise (see here) mixture on top of the rice.
3) Place a piece of raw fish (salmon or tuna), shrimp or scallop on top of the rice. You can also place a piece of layered egg cake on top of the rice.
4) Wrap the sushi with a strip of nori. This step is optional, especially if you are using sashimi, as sashimi drapes pretty well. The nori is just to help keep the topping in place and for aesthetic purposes.
What we had for lunch today: