Time to try some Japanese food at home. Believe it or not it's my first time making sushi at home. It's not as tough as I thought. But there's definitely room for improvement.
Ingredients A
1cup calrose rice
2cups water
Wash rice grains and cook it in the rice cooker. Prepare at least 30mins before mealtime.
Ingredients B
2 tbsp rice vinegar or mild cider vinegar
1/2 tbsp sugar
1/4tbsp salt
1/4 tbsp mirin, sake or sweet brandy (optional)
Serves 3
Heat over low heat in a small saucepan, and stir until the sugar and salt dissolves.
Fold B into the rice while still warm using a spatula ( at least 15mins after rice cooker is switched off to avoid the rice from sticking to the pot)
Ingredients C
1 can Lotte luncheon meat
1 Australian carrot
2 eggs
1 Ayam Brand Light Tuna Mayonnaise
3slices GotKimchi preserved radish
Tao Kae Noi big nori sheets (original flavour)
10 tsp mayonnaise
Make an omelette.
Pan fry slices of luncheon meat.
Peel carrot.
Cut them into long strips.
Place sushi rice while warm to cover 3/4 of the nori sheet.
Place ingredients as shown.
Roll the sushi. Watch this video for important tips.
Enjoy! We didn't add soy sauce or wasabi because TKN nori sheets are already very flavoursome.
It's a good idea to let the children make a few sushi rolls-- it trains their fine motor skills. And they were so delicious that the boys kept eating while making the rolls.
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