For decorative Sushi Rolls, the Rice is often coloured with various ingredients such as Egg Yolk for Yellow and Salmon for pink. Decorative Sushi Rolls are not easy to make, but it would be fun to make ordinary Sushi Rolls using the Rice in a variety of colours. Today I rolled Cucumber, Carrot and Pickled Daikon with four different coloured Rice, but you can roll the Rice without fillings.
Makes
5 to 6 Rolls
Ingredients
3 cups (180ml cup) Short Grain Sushi Rice
72 ml Rice Vinegar
60g Sugar
1 teaspoon Salt
5 to 6 Nori (Seaweed Sheets)
2 Boiled Egg Yolks for Yellow *finely grated or pressed through a sieve
1 can (95g) Salmon (OR some Grilled Salmon) for Pink *finely flaked
1 teaspoon ‘Yukari’ (Red Shiso Furikake) for Purple
20g Frozen Chopped Spinach *thawed
Fillings of your choice *optional
*Filling Suggestions: Cucumber, Carrot, Sashimi, Smoked Salmon, Cooked Prawns, Avocado, Pickled Daikon, etc.
Method
Cook Rice as normal and allow it to steam for 10 minutes.Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt. Pour it over the HOT rice in the pot and mix well. Divide the rice into 4 portions and place each portion in a separate bowl.Add Egg Yolks, flaked Salmon, ‘Yukari’ and Spinach to the rice and mix well. Cover with damp cloths to stop the rice drying out.
Prepare the fillings of your choice. *Note: You can roll the rice without filling.Place a sheet of Nori on Makisu (bamboo mat). Spread out the Sushi Rice on the Nori sheet as shown in the picture. You need to leave some empty space at the end.
Place some fillings on the rice, then start to roll. Lift the nearest end of Makisu and fold over rice and fillings, then press. Pull the Makisu end up and roll it, pressing it a couple of times.Once all rolls have been rolled, cut into bite sized pieces with a sharp knife. The knife becomes very sticky, so you need to wipe it frequently with a wet cloth or paper towel.
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