Did you know that sushi is traditionally eaten by hand in Japan? Sushi does not have its origin – as many assume – in Japan, but comes from the vicinity of the Southeast Asian Mekong River. There, when fishing, the fish was placed in boiled rice, in which it was fermented and thus lasted longer. Sushi was first mentioned in 718 history books. The now very well-known sushi originated in Edo – today’s Tokyo – in the 18th century. At that time, more and more people could afford the more expensive fresh sea fish, which was offered with rice at the port. This later became known as nigiri sushi. There are no limits to the art of sushi. You can let your imagination and your taste buds run free.
- 1 piece of nori sheet
- 1½ cups cooked whole grain rice – slightly cooled
- 1 tbsp wasabi powder – alternatively you can also use natural mustard or horseradish
- 1 cucumber strip – 18 cm long and 5-10 mm thick and wide
Roast the nori sheet horizontally 25 cm above a gas flame or electric plate by moving it back and forth for a few seconds until the color changes to a bright green.
Place the roasted nori sheet on a sushi mat so that the chopsticks run from left to right. Spread the cooked rice evenly on the sheet, leaving 1 cm free at the beginning and at the end.
Make a recess in the rice with a chopstick from left to right, fill it with wasabi paste and cover with the cucumber strips. Slowly roll up the sushi mat with the ingredients, applying light pressure on the nori sheet. While rolling up, lift the leading edge of the bamboo mat so that it does not become wrapped.
Continue rolling in until the edge of the nori sheet, which is uncovered with rice, is reached. Slightly moisten the edge and roll it together until the end. A final gentle pressure around the bamboo mat ensures a firm roll.
To prevent the sushi roll from drying out, cut it before serving. Cut in half with a sharp knife in half, then divide each half into 3-4 pieces.
- Tip 1: There is a certain twist to making good sushi rolls. With a little practice, this can be easily learned. The key lies in the quality of what is cooked. It should be slightly sticky and freshly cooked. It should be fairly cool, but still contain a certain amount of warmth. Take your time to spread the rice evenly on the nori sheet and carefully lay out the filling ingredients. As you curl up, go slowly to prevent the filling from leaking at the ends. If the ends appear frayed, trim them before cutting.