Today I spent the day rolling sushi for the sushi party I was hired to cater. The request was basic–use carrot, cucumber, avocado and cream cheese, in different combinations, for vegan and vegetarian sushi rolls. I took extra special care cooking the rice, which is what sushi is actually named after. This clearly makes it the most important part of the dish. After thoroughly washing the rice in cold water, I let it dry for one hour. Then I steamed it for 10 minutes and left it, covered, in the pot for another ten minutes. After that, I spread the rice out on a tray and simultaneously fluffed it with a fork and fanned it with some paper. By doing so, I ensured proper cooling and grain separation of the sushi rice. Then I added some sugar dissolved in rice vinegar, covered the sushi rice with a cloth and refrigerated until cold.
The next step involved cutting vegetables to roll in the sushi. Or course, if I actually owned a decent, sharp knife, this process would have gone a little better. Following the cutting, I lightly toasted the individual sheets of nori over a gas flame. By doing so, the flavor of the nori is enhanced. Finally, I spread out the rice, added the veggies, tightly rolled the sushi in the nori and sliced (again…a good knife would have been appreciated here).