The rice is the only ingredient you need to cook here. Singapore Chef Lawrence Cher of Genki Sushi, shows how easy it is to make this local fave.
Tip: for premium short-grain rice, try Koshihikari rice – it’s sweeter, firmer and more fragrant than other varieties. This recipe makes 16 pieces.
1 sheet dried seaweed (nori), cut into 2 pieces
1½ cups cooked short-grain rice, mixed with 20ml of sushi vinegar 4 tsp mayonnaise
4 slices avocado
2 pieces 8cm-long cucumber strips
1⁄2 cup shrimp roe (ebiko)
- Place half a sheet of the seaweed on a sushi mat lined with clingwrap.
- Spread a layer of rice to cover the entire seaweed sheet.
- Fold over the sushi mat to turn the sushi layer over so that the seaweed is on top. Spread 2 tsp of mayonnaise on the middle of the seaweed. Top with 2 slices of avocado, 2 crabsticks and 1 cucumber strip.
- Roll the sushi mat, pressing tightly, to enclose the ingredients within.
- Unroll the sushi mat.
- Coat the sushi roll with ebiko.
- Cut each roll into 8 pieces. Repeat the steps for the second roll.
Genki Sushi is located at 181 Orchard Road, Orchard Central, #03-31, (S) 238896; Tel: 6238-0900. Koshihikari rice can be purchased from the food department at Isetan Scotts: 350 Orchard Road, Shaw House, (S) 238868, Tel: 6733 1111; operating hours 10.00am to 9.30pm daily.
This article was originally published in SimplyHer May 2011.