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Baked Rigatoni with Beef
February 21, 2024Difficulty
Easy / Beginner
Prep time
30 Mins
Total time
40 Mins
Makes
4 - 6
Description
Creating your favourite sushi at your home, its great crowd pleaser & easy to make a variety of fillings for taste & dietary requirements.
Instructions
To make the rice use the absorption method
- Take 1-cup of rice, rinse well in cold water.
- The rice needs to be cooked, 1 part rice to 1.5 part water. So place cup of rice in a pot & add 1.5-cups of water, add the lid & bring it to a boil.
- Once it is boiling, reduce to simmer for around 8 - 10 mins but keep an eye on it. You want the rice to absorb all water but not to burn or stick to bottom on the pot.
- Once rice is cooked, cool it quickly by spreading it out on tray, add 2 - 3 tablespoons of sushi seasoning & mix it well. Taste & adjust to your preference.
Prepare your sushi sheet
- Place your nori-sheet shiny side facing down & longest edge at bottom. You can place this on sushi mat to help you roll-it but you do not have to, at this stage. Wet your hands to prevent rice from sticking, then place thin layer across sheet, leaving about an inch gap at top.
- Add your filling of choice.
- Make sure your ingredients are thinly sliced & similar length, so they can lined up on rice. Place your filling half-way up the rice & let it hang over the sides, make it sure that whole roll is filled.
How to roll sushi
- Make sure you have Wet hand (some watery hands). Take bottom of the sheet & roll-it up so the bottom meets the top line of rice.
- Try to make one full roll of rice keeping it tight, hold the roll in place. Then wet your fingers with water & slightly dampen the remaining edge of nori sheet, then continue to roll the sheet, sealing the roll.
- Place roll on the sushi-mat, roll mat around the sushi giving it a gentle yet firm squeeze. You want to compact the roll, keeping-it round, but not squash it.
- Once you have made-up all your rolls, make sure your knife is very sharp & run the edge of the knife under a running-tap. Cut roll in half then keep cutting pieces in half again til you have 8 pieces. (Keep running the knife under little water in between cuts, to prevent rice from sticking).
NOTES
- If you can not find sushi-rice, then you can replace it with medium grain rice.
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Ingredients
- Sushi seasoning / sushi vinegar - ⅔ Tablespoon (Adjust to taste)
- Sushi rice - 1 Cup
- Nori sheets / sushi sheets - 5
- Your filling of choice: (Our suggestions)
- Protein Tuna/ salmon/ chicken/ tofu/ crab sticks - 1
- Veg capsicum (peppers)/ carrots/ avocado/ cucumber - ½
- To serve (Optional)
- Soy sauce/ pickled ginger/ wasabi/ Japanese mayo - 1 serving (per pserson)
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