What did A say to B? Wasabiiiiii.
If I could only eat one food for the rest of my life, it would be sushi. Specifically hosomaki, uramaki and futomaki. Sushi has become massively popular in the UK in recent years from your Yo Sushi's to your Wasabis. These kinds of restaurants are perfect for sushi-virgins, although they're not particularly authentic. If you're looking for something more adventurous and off the high street, have a peak at my review of Sticks n Sushi.
I apologise if this post is not very accurate. I tried to do everything by the book, but sometimes a tweak here or there is just easier. So here's a very simple method to making hosomaki and uramaki. Hosomaki (or maki) are bite sized pieces of sushi that have various ingredients and have the nori on the outside. Whereas, uramaki (also known as the "inside-out" roll) are a westernised version of sushi, where the rice is on the outside of the nori. Apparently this type of sushi was developed in LA in the late 60s. The Americans didn't like the texture of the nori, so the nori was hidden on the inside disguised by the rice. This helpful website has more on the history of sushi.
To make the hosomaki, place a nori sheet onto your rolling mat with the shiny side down. One side will feel slightly coarse and the other will be shinier. Wet your hands with water, grab a handful of sushi rice and spread a thin even layer over the nori. Leave a gap at the top to help secure your roll later. Then add your filling, I used duck breast, cucumber and plum sauce.
For the rolling, take the closest edge of the mat and fold over the filling. Press your fingers along the roll making sure it is smooth and tight. You obviously don't want the mat to be wrapped into your sushi, so continue tightly rolling the sushi while releasing the mat at the top. This is a tricky step to master and it took me numerous goes before I got the hang of it. I watched various YouTube tutorials and found this website had cute little animations that really helped.
Once rolled, taking a sharp knife chop the ends off and slice into small pieces.
I also made a beef and cucumber maki in a similar style above.
For the uramaki, place a piece of clingfilm over the sushi mat. This is optional, I just found it helped with the rolling and chopping after. Complete the same few steps, placing the nori sheet shiny side down and adding the rice. This time I added a sprinkling of sesame seeds to the rice. Next flip the nori sheet over so the rice is on the bottom. For these I cut the nori in half to make slightly smaller maki, but this is completely up to you.
I made California uramaki so added strips of avocado and crab sticks. Again, with the closest edge of the mat and clingfilm fold over the ingredients, tightly running your fingers along the roll. Then continue to neatly roll the sushi, making sure the mat and clingfilm come out at the top.
Super simple and easier than I first anticipated. Let me know if you try to make your own sushi!
Molly, 23, London.
A tiny food pornographer, with a minor addiction to burgers and sushi. Following a dairy-free diet not by choice, but forever choosing to eat cheese and chocolate.