Sushi Rice

Ingredient
3 cups of rice (cal-rose)
3 cups of water
1 pkt of nori, toasted seaweed sheets (10 pieces)
4 1/2 tbsp vinegar (mitsukan - for sushi seasoning)
1 tube of wasabi (japanese horseradish mustard)

Ingredients (cut into strip)
1 piece of kampyo (seasoned japanese gourd (dark yellow)
1 piece of kappa (European cucumber - yellow)
1 piece of zuuchini (Japanese cucumber - green)
2 pieces of japanese imitation crab sticks
2 pieces of carrot

Sushi egg
2 eggs
2 tbs sugar
1/4 tsp salt
2 tsp flour
Mix ingredients and fry in a big pan so that it's flat and thinish.
Cool, cut into strips and add to Sushi.

Prawn
300gm of prawn (de-shelled)
Devein the prawn, use a toothpick to poke inside the prawn, then send to cook in boiling water, once it turn red, put in soak water until cold. Cut the prawn into half, keep the prawn tail

Method (Preparing sushi rice)
1. Wash & drain rice, soak in water for 30 min.

2. After 30 min, bring the rice + water to steam for 15 mins.

3. After 15 mins, let it stand for 10 mins covered, after removing from heat.

4. Put the hot rice on a large tray, and pour sushi vinegar evenly over the surface of the rice, mixing it into the rice with quick cutting strokes. You should use one tablespoon of vinegar per cup of rice. Fan the rice at the same time to cool the rice quickly. What I often do is pour the vinegar into the pan and stir it in, then spread the rice out on aluminum foil on a cookie sheet to cool.

If you cannot find sushi vinegar, you can make your own. To make sushi vinegar, combine 1/3 cup white vinegar, 2 tablespoons sugar, 1-1/2 teaspoons salt, and a dash of MSG (optional) in a small saucepan. Bring to a boil, stir to dissolve everything, and remove from heat. (http://www.rain.org/~hutch/rice.html)


5. for prawns - put rice on wet hand then put in plastic bag, squeeze it then become a bit oval shape, put wasabi on top, follows by prawn.

6. for wrapping - use roasted seaweed, see the shiny below, Place a square of plastic wrap on between the nori and the bamboo mat when making rolls. This will keep the rice and messy ingredients out of the mat and make it last longer. (Washing a bamboo mat is NOT recommended, it warps when it dries.) Peel the plastic wrap back with the mat as you roll. When you are finished, wrap the roll in the plastic wrap and put the roll in the refrigerator. When you are finished making several rolls and are ready to serve them, unwrap them and slice them witn moist knife.(http://www.rain.org/~hutch/hints.html)

7. Place the nori on a sheet of plastic wrap on top of the bamboo mat, to keep the ingredient and rice out of the mat. Slowly fold the mat over, tucking the end of the nori to start a roll. (Keep lifting up the mat and plastic wrap as you go.) Lessen the pressure slightly to straighten out the roll, if needed. Then continue rolling with medium pressure.

8. Remove roll from mat and cut into 6 or 8 even pieces. Important Tip: Keep the knife very moist to prevent sticking, remoistening before each cut. First cut the roll in half, then fold the two halves together and cut into thirds (6 pieces) or quarters (8 pieces).

9. Tip: Sometimes, if the end pieces are quite uneven, the ends are cut off at the one-third point and stood on end. Then, the other section is cut in half at a slight angle. All pieces will then look more alike when stood on end.

10.The rice is spread over all of the roll, there is no uncovered edge as above. Then the nori is turned over onto the plastic wrap so it is rice-side down. The ingredients are placed on one edge and the roll is rolled as before. After rolling, the roll is rolled in toasted sesame seeds prior to cutting, or sesame seeds can be sprinkled on top after cutting. Optionally, flying fish roe can be used in place of the sesame seeds (it actually tastes better, but sesame seeds are easier to find).