Growing up in KL, I'd constantly be exposed to a large variety of asian foods and delicacies. So it’s no surprise that one of my favourite dishes is sushi. ‘Sushi’ is a Japanese dish consisting of vinegar rice wrapped in seaweed with a variety of topping bundles within the centre. For my university project i decided to photograph the process of “How To” make sushi, specifically “maki”. I've included; along with my photographs, some handy tips and tricks that i learnt from making 'maki'. This isn't a step by step recipe on how to make sushi rolls but a handy guide on how to perfect rolling sushi of any kind!
Being prepared before rolling is what makes crafting sushi successful, chopping up your toppings before hand and laying out all the ingredients in front of you allows you to give all of your attention to the rolling process. I've learnt that water is an important element in making sushi, it’s presence is involved throughout so i made sure to capture water in my photos. Dipping your hands in water prevents rice from sticking to your hand when spreading rice onto the sheet of seaweed. Wetting your knife to slice the maki helps to prevent the rice from sticking aswell, water is vital.
Good rolls are well organised, the toppings are laid out nicely - here I've laid out three types of topping combinations. Placing the softer toppings closest to me and the firmer toppings; such as vegetables behind them ensures the toppings don't fall out when you begin to roll! Making sushi is fast, rolling (after a few tries) only takes 30 seconds or so to complete and even shorter to consume! It's important to tuck your thumbs under the bamboo matt and use your pointer and middle finger to hold your toppings in place so the toppings are tucked in nice and tight.
Viola! you have mastered the art of homemade sushi!
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