Sushi

Making 3 batches of sushi...some for us and some for M's party this afternoon..have been at it all morning..waiting for my last batch of rice to cook..and then I can start rolling...

I used Sakura sushi rice...2 cups rice to 2.5 cups water.. and 1/4 cup of sushi seasoning..(they recommended 2 cups to 3 cups of water and 1/2 cup of seasoning to 3 cups of raw rice..)

Note: if not using the seasoning then can buy some vinegar and mix it with some sugar..I find the seasoning easier to use.

Once the rice is cooked spread the rice on a tray to cool down. 

Rolling:
Use a bamboo mat, pop the seaweed sheet on the mat both lengthwise across the table so the long end is nearest to you. 

Gently spoon the rice on the seaweed sheet, leaving about an inch of seaweed at the end furthest from you, and about 1cm from the other edges, the rice should be about 1/2-1cm thick 

Drizzle the mayonaise criss crossing the rice, then add the fillings, sushi is versatile so can add anything..make sure the filling is dry or else the rice will be soggy and the seaweed dissolving or tearing. Can use sprinkles on top as well. These are sold at any Asian groceries..

When rolling, start at the end closest to you and fold the seaweed over the filling as the first roll, then roll firmly. Cut off the ends to neaten up the sushi.

I will be making 3 types..

1. baby spinach leaves..(stir-fried with some garlic and fish sauce then drained)

2& 3 the same...substitute smoke salmon for seafood extender...
cucumber, red capsicum, avocado

last time I made prawns as well...had to shell and de-thread the king prawns then skewer them to blanch in boiling water so that the prawns don't curl up...too much work..can't be bothered this time...