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SAFRA Punggol Foodtastic Travels: Japan

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The Foodtastic Travel Series is a spin-off from our successful run of Foodtastic!

We'll be showing you episodes of online cooking and baking classes featuring chefs demonstrating dishes relating to the different destinations, streamed LIVE on SAFRA Punggol's Facebook Page!

Hosted by 88.3Jia DJ Jia Ming, Chef Chiyomi Kawasaki from Spoonful will be demonstrating how to make Salmon Nigiri and Hosomaki (Cucumber & Smoked Salmon)!

Equipment Needed:

Rice cooker or pot to cook rice
Measuring scale to weigh the cooked rice per sushi
Japanese Makisu or bamboo mat (Optional); Alternatively, a clear folder to roll the sushi
Clean cutting board for cutting sushi
Large bowl or tray for mixing sushi rice
Sharpened knife for cutting sushi
Clingwrap / food wrap

Sushi Rice
Ingredients:

2 cups of rice (preferably Japonica rice)
80ml of Sushi Vinegar made from:
110ml Vinegar
25g Salt
75g Sugar

Preparing the Sushi Rice:

Prepare the sushi vinegar by mixing and heating the vinegar, salt and sugar. Do not boil.
Once the salt and sugar has dissolved, turn off the heat and set aside 80ml for use later.
Steam/Cook 2 cups of rice.
When the rice is cooked, turn over the rice onto a big plate. Do not stir the rice yet.
Draw a cross on the rice as shown in the image below.
Pour the sushi vinegar into the cross as shown in the image below.
Mix softly with the rice spoon. Do not press hard onto the rice.
Cover plate with a wet towel and leave the rice to rest for 30 minutes.

Salmon Nigiri Sushi
Ingredients (for 6 pieces):

Sushi Rice (25g/pieces x 6=150g)
Salmon Sashimi (6 slices)

Recipe:

Slice the salmon sashimi into thin slices using a sharp knife. Keep the slices aside.
Take about 25g of sushi rice and shape it into an oval.
Place the oval at the base of your fingers.
Using the index and middle finger of the other hand, gently press down on the rice to shape it.
Press both ends of the rice to shape it.
With the shaped sushi rice still at the base of your fingers, take 1 slice of salmon sashimi and placed it gently on top of the fish and press down gently with the index and middle finger of the other hand.
Gently place the sushi on a plate. Repeat step 1 to 6 for desired quantity.

Hosomaki
Ingredients:

70g to 75g sushi rice for 6 pieces of Hosomaki
½ sheet Nori (seaweed) for 6 pieces of Hosomaki
1 Japanese Cucumber / Smoked Salmon

Recipe:

Cut the full-size seaweed in half. Place the longer side of the seaweed on the bamboo mat, directly in front of you. Use a soft clear folder if you do not have a bamboo rolling mat.
Spread about 70-75g sushi rice on the seaweed, leaving about 1cm space on top.
Spread more rice on both ends, and ensure the depth of rice in the middle is slightly thinner.
Cut the Japanese Cucumber into 6 strips of about 18cm long and place ingredients in the middle where the rice is slightly thinner.
Place both thumbs under the rolling mat while the rest of your fingers gently hold down the filling. Then gently lift your thumbs to nudge the seaweed and rice into a roll, pushing the bamboo mat.
Lift up the bamboo mat and roll the seaweed and rice until the start of the seaweed is connected to the end of the rice.
Reshape the seaweed and sushi rice to be square or tunnel shaped. The sides must be flat.
Cut into half, then line up both halves and cut into 3 pieces each. As a reference, each maki is about 3cm.

Image Credit: SAFRA