How to Make Sushi at Home

NAME: Sushi

CATEGORY: Finger Food

PREPARATION TIME: 5-10 min

INGREDIENTS:

Nori (Seaweed)

Vegetables

Tuna Fish

Wasabi

Rice

MATERIALS

Vinegar

Water

Bamboo sushi mat (an improvised one will do)

HEALTH BENEFITS

Low calorie count (approximately 40/piece)

Nori (potassium and iron)

Vegetables (fiber)

Tuna Fish (omega-3 fatty acids and protein)

Wasabi (isothiocyanates, anti-cancer chemicals)

Rice (fast and instant energy, good bowel movement, and stabilizing blood sugar levels)

One of the great things we owe to Japan is the easy-to-make and healthy sushi.  And guess what, it doesn’t take the skillful hands of a chef to make it. Here’s how:

PROCEDURE:

1.       First, you have to wet your hands with water and vinegar. This is to avoid the rice to stick in your hands.

2.       Get a handful of rice and spread it evenly downward on the dull side of the nori. You have to leave a half-inch margin free of rice on the top edge. Then, scoop out a horizontal indentation midway for the filling and spread a thin layer of wasabi.

3.       Fill in the hollow from edge to edge with thin slices of tuna. Put your thumbs beneath the nori. Now, lift the top edge.  From the top edge of the bamboo sushi mat, align the roll half an inch. Then, roll the bottom of the mat to the bottom edge of the nori. Gently roll forward until you reach the top edge of the nori.

4.       Rotate 180 degrees. Tighten it by firmly pressing along the roll and pack the filling.

5.       Gently peel back the mat. Remove the sushi, cut into pieces, and enjoy!