How To Make Sushi Without A Mat Recipes
HOW TO MAKE SUSHI WITHOUT A MAT
An easy, no-fuss way to make sushi at home without a mat.
Provided by Minimalist Baker
Categories Entree
Time 50m
Number Of Ingredients 8
Steps:
- Start by preparing your rice. Rinse rice in a fine mesh strainer until your water runs clear. Then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed - about 15 minutes.
- In the meantime, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Place in a jar or dish and cool in the fridge until rice is ready.
- Once the rice is done, turn off the heat and add the cooled vinegar mixture and stir with a rubber spatula or fork as to not overmix. It will appear wet but will dry up as you lightly stir to release heat. It should be sticky and completely dry once it's ready.
- In the meantime, prep your veggies by chopping them into thin pieces. If they're too bulky they won't allow the sushi to roll well.
- Now it's time to roll: grab a thick towel and fold it over into a rectangle and place it on a flat surface. Top with plastic wrap, then with a sheet of nori. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it's not too thick or your roll will be all rice and no filling.
- Then, arrange a serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you (see photo).
- Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll over the plastic wrap and towel, using it to mold and compress the roll (see photo). Continue until it's all the way rolled up.
- Slice with a sharp knife and set aside.
- To make the inside out roll, follow this awesome tutorial. See photos for how to apply a layer of avocado on the outside.
- Serve immediately with pickled ginger, soy sauce and wasabi.
Nutrition Facts : ServingSize 1 rolls, Calories 245 kcal, Carbohydrate 50.1 g, Protein 5 g, Fat 2.6 g, SaturatedFat 0.4 g, Sodium 319 mg, Fiber 3.9 g, Sugar 7.3 g, UnsaturatedFat 1.85 g
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- Place a sheet of nori, shiny side down with the long side closest to you, on a square of parchment paper (or on a bamboo sushi mat). Spoon some rice on top of the nori. Dip your fingers in water (this will help prevent the rice from sticking), then pat the rice into an even layer, going all the way to the sides but leaving a 1-inch border across the top and bottom.
- Line a few julienned cucumbers horizontally across the bottom third, topped by a couple of avocado slices and some flaked salmon.
- Now it’s time to roll! Hold the parchment (or sushi mat) and use it to roll the nori over the filling. The first roll should go all the way around the filling. Use the parchment to tighten the first roll, squeezing the filling into a nice compact log. Then continue rolling, using the parchment as leverage. Once you get to the end, wet the edge of the nori and seal it.
- Continue with all of your rolls. Once your rolls are ready, use a sharp knife to slice them crosswise into 1-inch pieces. Serve the sushi with tamari or soy sauce for dipping, along with wasabi and pickled ginger.
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- Kitchen Towel. We all have this thing in the kitchen but not many people realize the different uses of a kitchen towel. A clean thick towel can work just like a bamboo mat and give you a perfect sushi roll.
- Thick Piece Of Cloth. If you don’t have a clean kitchen towel, you may use any piece of thick cloth to serve as a base for rolling. It may be slightly tricky if you don’t have the experience but you will still be able to pull out a decent sushi roll for dinner.
- Thick Paper. I am sure you will have some sort of thick paper in the house, something of a chart paper consistency to make sushi rolls. Start by placing the thick paper on the table and put the Nori on it.
- Newspaper. I know this may sound a bit wired but if you don’t have a clean kitchen towel or chart paper, you may fold the Newspaper into a square shape to get a good thickness.
- Tissue Papers. Yes, I am talking about the tissue papers you use in the kitchen to soak excess oil or clean your hands. Take a few pieces of tissue papers to create a thick base on which you can put all the essential ingredients for sushi.
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