SUSHI ROLL

Part of my work is to attend televesion show shoots that features our food products. I prepare foods for the hosts of the show, for instance, and at the same time food style products for the camera (which is way too hard, every single details should be considered since there are close-up angles).

I got this recipe from a good friend, ( https://www.facebook.com/jacquelineangpo?ref=ts ) Chef Jackie Ang-Po, when I attended a shooting for Delicioso (QTV 11). They even shared this in their show. It is quite relaxing, rather than exhausting, when you are to attend the shoot at GMA Network. You get to see and bump with popular people in the news and public affairs and local celebrities. The people behind the production are so friendly and accomodating. We could not stop laughing when the host's tongues get twisted while spilling their line out. Even after each episodes, Chef Jackie especially, always goes to our table and chat with us, tell stories about sales in Gourdos and her daugther, and share some of her recipes.
So why not share? I am fond of eating Japanese foods, not to mention sushi rolls. I should ALWAYS have sushi rolls at my table. I remember whenever me and my labs (loves) dine out (or should I say date out), eating at Eat-Su-Mo (a Japanese restaurant in Los Banos, Laguna) is always an option. Our favorite, of course, is the California Maki.

I thought making sushi rolls are really for the professional "sushi-maker" but I guess I was wrong. After seeing how did Chef Jackie do it, it is just simple as one.. two.. three.. voila! You have your sushi rolls.

For the rice

6 Tablespoons Rice vinegar

2 Tablespoons White sugar

2 Tablespoons Salt

4 cups Japanese short grain rice, uncooked

5 cups Water

For the stuffings

5 sheets Nori

1 large Cucumber

3 ripe Mangoes

10 pieces Crab sticks (Kani sticks)

Japanese Mayo

Procedure:
Sushi Rice
1. To cook the rice, put rice in a large bowl and wash it with cold water
2. Repeat washing until water becomes almost clear
3. Drain rice in a colander and set aside for 30 minutes
4. Place rice in rice cooker and add water. Let it soak for at least 30 minutes
5. Start the cooker (You can also cook the rice over the stove. Cooking sushi rice is similar with that of steamed rice. Just cook it over medium heat)
6. When rice is cooked, let it steam for about 15 minutes (Do not open the lid or cover). Set aside
7. In a separate saucepan, combine rice vinegar, sugar and salt oer medium heat
8. Heat mixture just until sugar and salt dissolve
9. Remove from heat and let it cool
10. Transfer cooked rice in a large bowl and sprinkle with the vinegar mixture. Mix until everything is well coated and keep inside chiller

Stuffing
1. Cut cucumber and mangoes in julienne strips or sticks.
2. Lay nori on bamboo mat (previously wrapped in cling wrap so rice won't stick in between) with rough side up making the rice stick and spread easier.

3. With a wooden spatula soaked in water, spread rice evenly over up to 3/4 of the nori sheet while leaving the 1/4 bare (Some pointers, try not to spread rice too thickly or mash it unduly. Cover up to the front edge as mush as possible

4. With hand and fingers (Hey, keeping your hands wet won't make the rice sticks to your hands) take hold of the back edge of the nori and lift it off the mat. Flip over the nori so that the rice goes down onto the mat

5. Lay stuffing ingredients, mangoes, cucumber, Japanese mayonnaise and crab sticks in a line about 1/4 way into the nori sheet

6. Roll nori sheet from the front, starting it by hand, tucking it over with your fingertips so that all ingredients stay together

7. Finally, pick up the mat and roll tightly into a neat compact roll. Stand for 5 minutes
8. Slice each sushi rolls

Tips:
* Before slicing, you can roll your sushi over ebiko or sesame seeds.
* Best served with wasabi, soy sauce and pickled ginger
Quite hard to imagine right? Well, honestly, I downloaded a video on Youtube where you can really see how does it goes



Disclaimer: Photos for each procedures are from http://japanesefood.about.com/