Speaker: So today we are making Sushi and since like every video podcast we are doing we are concentrating on food, you need to start with nori, which is basically seaweed and one of the main ingredients. Make sure that your sushi rice is cooked right so that you can have it in nice ball and can stay like this. Running smooth nice ball and has got that nice sticky texture, it's going to look great. All you do them is you lay it down on the top of your nori, spread it out over a rectangular piece, then use your sushi mat, I cover mine with plastic, because these things are a pain to clean later on and when you cover it plastic, then you don't have to worry about, just stick it up. Take a knife, now you try and slide it underneath the nori, otherwise it will stick to the cutting board.
Now you flip it over, now is the rice side down on the mat. The way I make it, recall Californian role? They are not really Californian role as there is no crab meat. I use cream cheese, avocado, cucumber and shrimp, along with nori. So now I put down the cream cheese, now I put on the avocado, spit it up, smear down there, very thin cucumber sticks. They are called English cucumber, there are very few seeds in it. Look at the core of the cucumber, this is the core and I tried to cut it out so that I only get the fleshy part, so that I can cut it in nice little strips later on, but you can see how few seeds there are in this kind of cucumber. When you go to a grocery store normally you are going to see this wrapped in plastic and that's what it is called, English Cucumber and there are a few other names. Cut down a few strips on top of the avocado. Normal Californian roles have crab meat, I use shrimp, about 4 shrimps, across the nori. Then you are ready to start rolling your California role or your onion roll or whatever you want to call it.
Now I am going to start folding it over, I kind of do it with steps. Because this rice is sticky I keep a bowl of water next to me and I will fold this over a little bit, for help I use the mat, I squeeze it down, I roll over a bit more and once I can pick it up the mat, I do that. I just kind of roll around, squeeze it, get all that rice packed in there. I open up and take a look at it, it's almost there. Let's see if it has got good shape, had it not, I'll give another good roll and another good squeeze, like that and then there is your roll.
Next thing you do, I use a serrated knife a lot of times it looks like a bread knife, this is the best one it works for me for cutting the sushi. I need to wet it down, because our rice is so sticky and once I do that, I cut a slice through and I just leave the water on while I am cutting. You keep this knife wet, otherwise the rice will stick to the knife and now -- excuse the kid. They never have crying kids on food TV. The last slice, turn off the water and here is my sushi. Take the four pieces, I am moving it over to the plate. Put it on the plate, you can serve some soy sauce. And you have sushi.
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