Unlock the secrets to crafting deliciously unique and visually stunning sushi

Sushi isn't just a treat for your taste buds, but also a perfectly balanced meal, convenient to eat, and visually appealing. Join PasGo to learn the art of sushi-making and showcase your skills.

By simply slicing and arranging rice rolls wrapped in seaweed, each slice of sushi you make now features mesmerizing geometric patterns. While this method may seem simple, achieving such precise and balanced designs requires meticulous attention and steady hands in every small step: evenly spreading the rice, sprinkling shrimp eggs, rolling the rice evenly, cutting the sushi evenly, and arranging them meticulously.

Ingredients:

- Cooked rice: 300 grams

- 5 large sheets of seaweed for sushi rolls

- 2 small chicken eggs

- 20 grams of salted shrimp eggs (can be substituted with salted salmon eggs)

- 25ml of Japanese sushi vinegar blend.

If you can't purchase sushi vinegar blend, you can make your own by mixing 15ml of rice vinegar with 5ml of light white wine (for easy evaporation), 1 teaspoon of sugar, and 1/4 teaspoon of salt.

Create Stunning Sushi:

Step 1:

- Cook sushi rice, which you can substitute with sticky rice (but not mushy) at a ratio of 9 parts regular rice to 1 part glutinous rice.

- In sushi-making, rice preparation is crucial. The rice should be cooked thoroughly, sticky but not wet, with grains remaining separate. Many believe that if sushi rice is unavailable, simply cooking regular rice until slightly soft will suffice. However, this is not advisable as it may result in mushy rice. Use just enough water, cook the rice in a rice cooker twice to ensure the grains are fully cooked but not mushy, then spread it out on a wide tray or stainless steel basket. While the rice is still hot, drizzle vinegar evenly over it using a small spoon, gently fold the rice to distribute the vinegar evenly (to avoid mashing the rice), and simultaneously fan the rice to quickly evaporate excess moisture, leaving the grains firm and dry.

Step 2:

- Crack eggs into a bowl, beat the yolks evenly, then fry the eggs in a non-stick pan. Pour a thin layer of egg onto a wide pan; if the pan is small, divide the beaten eggs in half and fry twice to obtain two egg strips. Fry over low heat, when the egg is slightly set, roll the edges inward, roll until the egg is completely rolled into a small long and soft egg strip.

- Gently heat the seaweed sheet over a hot stove for a moment to soften it and improve its adhesion to the rice. Lay out the sushi mat, place the seaweed sheet in the center, spread a thin layer of rice about 1cm thick evenly over the seaweed, and sprinkle salted shrimp eggs evenly over the surface of the rice.

Step 3:

- You can roll the sushi using the mat evenly, tightly rolling each turn, lifting the end of the mat out of the rice after each turn, using the mat's porous texture to ensure the sushi roll is evenly firm. Continue rolling until you reach the end of the seaweed sheet.

- Lightly brush some cooking oil onto a sharp knife, slice the sushi roll in half vertically, then halve each half of the roll again to get 4 small rice sticks. Place 2 rice sticks on top of a seaweed sheet, with the curved part of each rice stick facing upwards, place the egg strip in the middle of the two rice sticks, and then cover the curved part of the remaining two rice sticks onto the egg strip. Adjust so that the curves of the rice sticks are balanced around the egg strip. Roll tightly and evenly over the entire layer of rice laid on the seaweed sheet covering the outside, and press firmly to shape the sushi roll into a square instead of round.

- Trim off the excess rice from the edge of the seaweed, slice the sushi rolls thinly about 1.5cm - 2cm. Arrange the sushi slices overlapping diagonally on a plate. If you prefer sushi without dipping, you can add enough flavor to the egg strip. Usually, keep the egg strip plain and dip sushi in soy sauce or a mixture of mayonnaise and chili sauce for better taste. Sushi indeed excels in balancing nutrition and convenience. Wishing you success!

Sushi embodies the essence of Japanese culinary culture - an ancient, diverse, and rich culture. Every dish from the Land of the Rising Sun is considered a masterpiece of meticulous culinary artistry crafted by the skilled hands and creative intellect of the Japanese. As the pioneer of Japanese cuisine in Hanoi, with 17 years of establishment and development, New Sake restaurant is like a blooming Cherry Blossom in all seasons on Vietnamese soil, attracting countless food enthusiasts passionate about Japanese cuisine.

The chopsticks at the restaurant are all imported from Japan.

To indulge in a wide variety of sushi as well as Japanese delicacies, visit New Sake restaurant.

Sushi - the quintessence of Japan

Don't forget to make a reservation through PasGo - a reputable and quality restaurant network - to receive incredibly enticing offers.

>>> Update the menu and the latest promotions at New Sake here

Address: New Sake Restaurant - No. 40 and 48 Dao Tan Street, Ba Dinh District, Hanoi

Compiled by Vuong Hoai - PasGo.vn

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