Cooking Tips : How to Roll Sushi

To make a sushi roll first you need to start off with some ingredients. You want to make sure that you have your seaweed, your filling, your rice, a bowl of water, and a towel ready to go. And you should also have a bamboo roller covered in plastic wrap. The plastic wrap will help keep everything from sticking to it. First we are going to put down our seaweed wrap and the way you can tell between a good piece of seaweed is darker a color it is the better quality it is. Okay, next I am going to take some rice and the rice should be sticky rice.

You want to make sure that you do make the sushi rice. It does make a big difference. And I am just going to press it into my seaweed. And because it is sticky that is what your bowl of water is for. You are just going to rinse your fingers off, grab more rice, and press it in. Okay, once you have your rice all put together you want to make sure that you do leave a little bit of space right here so when we roll it up it has something to stick to. Next I am going to add my fillings into the roll. And here we are just going to do a very simple cucumber roll. Okay, now it is time to roll. So what I am going to do is I am going to take my bamboo mat and I am going to use that to fold over my roll. From here you are going to use your bamboo mat and pull it tightly as you roll it. Once you have the first roll you are just going to use your bamboo mat to continue to roll.

As you roll make sure each time that you are pressing tightly so that everything holds together. And that is your sushi roll. From here to make sure you get even cuts what you want to do is first cut it right down the middle. And to have even pieces from there go ahead and take that and we are going to cut it down the middle again. From here you can continue to cut to desired thickness.

And that is how you make a sushi roll. .

Homemade Spring Rolls

Hey everyone its Barry here welcome to my virgin kitchen I hope you are well today we’re gonna be making our very own homemade spring rolls we’re gonna fry them and we’re also gonna bake them if you know already this is part of my homemade Chinese takeaway playlist and actually this is the last one at the moment in this playlist because I don’t want to be known as the Chinese takeaway guy but we will come back to it and do another batch the actual next block of recipes we’re going to do is heavily requested vegan I’m not a vegan I’m excited about that but regards to this playlist if you’ve missed any others we’ve done loads of recipes all right on the playlist so be sure to have a Bharath on get some inspiration check out the full playlist and of course keep serving me your pictures I don’t never know I have some pretty exciting news to share soon keep an eye on my social media but it does involve you yes I’ve done a little bit of prep we’re going for pork spring rolls today I think that she realized that a spring roll and an egg roll I thought they were the same this is a different thing but actually different things egg roll actually has ech heck egg in the wrap alright so I’m using pork meat today you could use any meat you like chicken beef lamb whatever or keep it vegetarian but we have to cook whatever meat we’re using first of all I’ve just chopped that fairly fine and go small if you want you could probably get away with using mince if you want we’ve got some bamboo that I got from a tin drained off and just sliced thin some spring onions and these are some carrots carrots carrots that I’ve julienned so I didn’t slice them thinly using my obsessive chef chopping board that I use on the last gadget video oh no no I’ve got this other gadget this julienne peeler which you just run along like this and then you just get these nice fine shreds of carrot of course you can chop it fine if you want but I saved a lot of time last but not least are these mushrooms these are just some shiitake mushrooms I’ve soaked in hot water for 20 minutes drained off they’re really fragrant and all I’m gonna do is just chop them up really roughly like I’m not even gonna do it into any sort of equal amounts just like rough chunks what I mean by rough chunks is it doesn’t have to be symmetrical I’m just literally just chopping up so maybe don’t want it too big so that it’s gonna bulge out of a spring roll but just when it’s sort of nice and fine like this we’re gonna fry this off now super flavor okay walk down first we’re gonna use this twice once to cook the meat and any other to get the spring rolls frying it’s gonna add some ground nut oil I’m going to need a bit more of that to fry in or you can use vegetable oil later gonna push the pork in the pan is not completely warm yet but I don’t want I’m gonna warm it up with it or you can’t get it smoking hot if you prefer I just want to get my mushrooms in and when I’m filming I want to be a bit safer so the pork and then those chopped mushrooms a bit of carrot try to get in them but waiting it in it just frying this through then been a couple of minutes already so you can see the porks turn white from the outside but the inside some of the bigger pieces will still be pink make sure you really give it a good cook through and you can sort of use your spatula if you want to cut it in half a big piece of that and make sure there’s no pink but you know a good 5 minutes should definitely do it I’m now gonna add in some Chinese five-spice good tablespoon of that and some soy sauce about a teaspoon of that but we can change all this later we can tweak it and stuff like that mix that through and that will do for the moment so I’ll just take it off the heat let it cool down that’s it transfer the cooked mixture to a large mixing bowl and clean out your wok all right we’re gonna need it for frying it’s some holidays and the kids have just come back from morn out somewhere so they might get involved or they might just sit in one dough or they might watch the telly what mine is this is smelling and looking good carrots go in and my kids come in spring onions alright kids yeah alright spring onions alright spring rolls yeah and then the strips of bamboo go in there as well which look a little bit like pineapple does that I like pineapple to you clay she said yeah if you can hear that yeah also gonna add in a handful of bean sprouts I’ve never had so many bean sprouts in the kitchen since doing these Chinese recipes we were making loads is good I mentioned it the other day it’s been having a lot of ginger as well this is some fresh ginger which smells awesome I’m just gonna grate it about a heaped teaspoon I a little bit more soy sauce about a teaspoon or so so pepper and then we’re just gonna give this a mix together and they’re filling even though it’s a little warm still that’s fine because it will actually help to wilt some of these vegetables down a little bit we just want to coat it mingle it because this will essentially be our filling not only that but the five-spice and the soy inside the pork and the mushrooms is just coating these other ingredients as well it’s working the gaps like a fusion a little medley so right here is some filo pastry these are sheets I’ve actually got two on top of each other because I was told that’s quite good to add strength to it if you can’t get spring roll pastry in your supermarket like I couldn’t I want to try and make this as common to everyone so rather than ordering out online or ever or go into a specialist shop if they don’t stop it apparently filo pastry is almost just as good so I’m gonna spoon the fill in on my oven to preheat you can hear that in the background put it into like a a log shape and then you’re gonna lift it forward so that it encases it in like so then you’re gonna bring this side over and then this side over so this is two parts corn flour one part water and I’m just brushing it onto the pastry lightly to act as a sort of glue and it will help to seal it when we press it down hopefully roll it towards it right now so one and then to sitting it on the seal like so that is the first ever spring roll I’ve made we’re gonna leave it at sit on the seal so it dries and holds that together once we fry it slush bake it and I’m gonna repeat that a couple more times I’ve got my oil in the wok heating up in the background but this is gonna be our baked version so I’ve got a little bit extra ground up over there and I’m just gonna brush it all over our wrapper dugu we’ll do the other side too all right my oven is preheated to 180c or 160 C fan and it’s gonna go in there for about 20-25 minutes do you want to try one of my spring roll was in a minute all right the only other option guys is frying it so we’re just getting this nice and warm I’ve got a bit of bread there which I’ll chuck in and once it fries and goes golden brown after 10-15 seconds I’ll know that that groundnut oil is hot enough and you have one is in the oven all right so this is just a piece of bread that I’ve dropped in and it’s starting to fry pretty much immediately so we can put a spring roll in I’ve just turned it over I’ve got a nice light golden color on it already just really wanting it to firm up crisp gently but not be too well-done all right just turn this over and get that nice even golden color on both sides oh my gosh haha kitchen towel just to let that oil cool down absorb some of the fat I am loving that smells amazing we’re really interested to see how the baked one compares to this but I’ve got one more wonderful eye and I’ma bring it together and compare it oh these are naughty all right there we go that is our fried one I’m gonna get the other one from the oven and in comes the baked one so you can see the difference in color it’s actually not that much it’s obviously less of a fried smell going on but visually quite impressed by that I think this one’s gonna be a bit more crunchy though so um a slice it in half all right so this is the baked one oh my gosh that is still like a proper spring roll look at the feeling that is wedged now to be fair to the fried one that has been sat there for five minutes because the baits did take half an hour but yeah it’s a bit softer it was crispy when it came out look at that loaded filling oh my gosh ready mrs.

B this is the fried one mmm oh is that close it’s very nice that felt a lot more like proper authentic that one this is the bait one hmm mm-hmm it is hot in the middle girls come out the oven that was really not there’s not much they were different I think that I think that fried one would have been as crunchy if we’d have eaten it straight away yeah yeah it took a little bit longer to have extra five minutes on the baking time just to get that most brownness on there just to make it a little bit more even looking the fried ones got that but you said that authentic yeah it feels a bit warm I like this this is good yeah it’s got a nice crunch on it as a healthier alternative so definitely worth the try I know it’s deleting it so there we go if you wanna check out the rest of the day all right recipes in the Chinese playlist keep your requests coming so we’ll come back to and add more recipes to it but any vegan recipes do let me know down below and I’ll get cracking on those so see you later bye

Halloween Inspired Sushi Roll Recipe

Welcome back to another cooking video. I’m Chef Devaux and today we’re going to do a very special Halloween inspired sushi roll with black sushi rice and dehydrated carrot on the outside. It’s a very special new concept, I hope you guys enjoy it. Don’t be freaked out by my eyes – let’s go. Okay, let’s get going. What you’re going to need is a carrot, and then what you want to do is clean it. For this I am just going to take a knife and just smooth and cut off the skin of the carrot. You don’t have to do it this way, I just like to do it this way. I like to use my beautiful knives, but you can just use a normal peeler to peel off the skin. No problems there. I am going to just quickly peel this off. I love using the knife this way. I just love using my knives, it’s a pleasure to work with these in the kitchen.

That’s I think what it’s all about. While I am talking about this knife, if you guys want to buy it, you can check it out on my website in you’re in Europe by clicking on the top left corner of your screen. If you’re not in Europe then click underneath it to go to my website to check out the knives in America. I am going to just cut off the edges and then discard all this excess. Now I am going to use a micro-plane or you can use a cheese grater or something else to grate the slivers of carrot. Watch out for your fingers, not to scrap your fingers away. At the end don’t bother getting the last little bit, just eat the big chunk of carrot. It’s pretty delicious. Once you’re done, you take your grated carrot and you spread around on one of these levels of the dehydrator.

What you want to do is spread it out very thinly and you want to fill up all the trays. If you want one of these you can check it out by clicking on the top left corner of your screen. They’re pretty cheap to buy and they’re pretty cool to put stuff into. What’s going to happen is it’s going to blow hot air through it and over the course of a day it’s going to dehydrate it to crispy carrots. Here we go, it’s been overnight and I’m just going to turn it off. Then this is the crispy outcome of the carrot. It’s really crunchy, crispy, amazing texture. It’s just great, it’s like carrot chips. You can make carrot chips if you just use a cheese knife instead. You can create thin strips. What you want to do is you want to take these and put them away from humidity. Put them inside an air-tight tube like this and just pack it in there completely and seal it up. It’s very important to keep away any humidity because the slightest bit of dampness and these carrots will become soggy.

You really don’t want that to happen. You can store this away for quite a while just so long as you store it and it doesn’t become a little bit oxidized. Try to use it as fast as possible. Now for the rice. What you want to make is black water. This is basically just squid ink and water, what I am using is about 5 to 6 grams of squid ink for every hundred milliliters of water. I am adding this water into the sushi rice. Here I am just going to add the squid ink, you can buy this usually by the fish mongers and if you just ask, someone will know somewhere close to you a place to buy it. What you want to do is just blend the squid ink with the water and this will just infuse it together.

If you just whisk it you seem to get little lumps of squid ink in the water and you don’t want that. You want it to be one beautiful liquid. Now I am going to add this water to my sushi rice just like you would normally. I washed the sushi rice already and now I am just going to cook it inside the rice cooker. If you don’t know how to make sushi rice, check out the sushi rice recipe by clicking on the top left corner of your screen and you’ll go to my website where you’ll see my recipe.

This is the highlight, I am not showing you the quantities or anything like that. Just go to the website there at the top left corner to figure that out. But look at this rice, it’s now deep black colors, it’s an awesome change from what you always have in sushi rice, which I find very interesting. Now just like normal I am going to season it with sushi rice vinegar mix, just slightly drizzle it over and then just spread it among inside. Now to use the rice, take half a sheet of Nori, place it on a cutting board and then place 120 grams of sushi rice, that’s about 4 ounces, and spread it out nice and softly and quickly.

Just don’t press it down too much. A tip here – use wet hands, slightly damp so the rice doesn’t stick to your hands as much. Now put a bamboo rolling mat inside a plastic bag and flip it over so the rice is now underneath and the Nori is on top. Now you take a beautiful piece of sashimi grade salmon, you can check out what sushi grade salmon is by clicking on the top left corner of your screen.

And just roll it over, this you want to close it before it reaches the end, and then just seal it now, and then roll it over one more time just to shape it and press again. There we go, that’s your sushi roll, done. Now to cut it. I am just going to move it slightly, take my knife and just wipe it on a damp cloth so the rice doesn’t stick to it much.

And then just slice it in half, wipe it again, keep wiping in between cuts, and you’re going to cut the halves into quarters now, and the quarters into eighths. Now the other quarter into an eighth, then I’m going to go back to the other half and cut that into quarters again, and those quarters into eighths. Here we’ve got eight pieces of sushi. Now I am going to reshape it again just in case any rice might have gone out of shape – perfect, and now I’m going to remove the side pieces because I find they are not that beautiful.

You can eat them. Now I am going to add my crispy carrot which we made earlier on top of the sushi roll. The reason why I am adding this at the end after cutting and not before is because this stuff becomes soggy so fast like I said before. If you put it on before and then you cut it and you press it into the sushi roll, what happens is it just becomes a soggy mess and it’s just not what I’m looking for. By adding this after I cut it, it remains crunchy and crispy and it’s an experience, it’s something special. Again I just going to put some more on top, be generous with this and cover it all the way around the sushi roll pieces.

Be careful to keep all the pieces together so you don’t get crispy carrot stuck on the salmon. You only want it on the outside of the sushi roll. Get a nice beautiful cover, nearly done. There we go, just put this to one side. Take a plate to plate up, beautiful Japanese plate. Now I am going to take a sushi roll piece and place it onto the plate like this. There we go, take another one, put it behind. You can plate up with the entire roll but I am going to just show you two. Then put a little bit of pickled ginger and a little bit of fresh wasabi. There we go, perfect. This is the Halloween sushi roll done! Okay so this is the end of the video. I hope you enjoyed it. If you found this video useful then don’t forget to hit the Like button down there or share this on Facebook, Google+ or Twitter, whatever you use.

Now if you haven’t done so already, subscribe to my channel by clicking on the top left corner of your screen, and check out all my other videos that I made – which are a lot now – by clicking on the right. Last but not least, last year I made a sushi ball inspired by Halloween video with little rice balls and orange with salmon, and Nori, to make your pumpkin faces.

You can check that out by clicking on the left right now. Thanks for watching, see you guys next week – good bye. END .

Homemade Sushi | Fleur & Mike

Hello, guys, and welcome back to our kitchen. Today I’m so excited because we’re making sushi. Thank you so much to Elizebeth Pinchuk and Ceci Couture who requested that we make sushi. The main thing with sushi is actually the rice and we’ve made this in advance because it needs to be cold before you roll it, otherwise it will wreck the whole thing. So what we have done is cooked up our rice with rice wine vinegar. I’m actually gonna be making California roll. Mike’s inventing his own. I’m gonna pop my bamboo mat on there. I haven’t made sushi in a long time. I’ve made it before but I haven’t made it in about five years probably. And then you flip it over so you have a nice, flat cling film base. So mine, I have to do something really technical with. I just put it down and that’s it. Pass me the nori, please.

There you go. – We have the seaweed. Well, you make sure we got wet hands. Apparently, you should still be able to see some seaweed through your rice. I’m going to do exactly the same with my rice, though we’ll be doing something slightly different in a second. Need more water. Oh, you’re not wrong. You know what? I’m gonna put a mug of water for finger dipping right here.

Work well done, sous chef. I’m gonna leave a little lip. I’ve got a lip. It’s quite a fun sushi. It’s also quite fun to make with little kiddies, if you have any kiddies, or any nieces or nephews. So then I’m gonna flip mine over because mine is gonna be inside out. Ooh, don’t know if I’d be doing that right now. Are you ready? I’m gonna start to fill mine up, so I’m kind of doing my own crazy mixtures. So I’m gonna start with some prawns. So I’m gonna measure how much chive I want, which is about yae much and you pop. So I’m gonna add some cream cheese in. Mike, that is way too much cream cheese. No, it’s not, this is gonna be good. Can I have a little bit of cream cheese for mine? You’re not allowed any ’cause you didn’t request it. This is not your cream cheese. It’s my cream cheese, it’s my recipe. Fine. Now I’m just putting some wasabi all the way along. Now it doesn’t look like I put much on, but trust me, it will knock your socks off.

I’m gonna take a piece of cucumber like this and then I’m gonna pop it… pop it in the middle. I’m also gonna take some avocado and then I’m also taking my seafood sticks, you can use fresh crab if you want, but it’s pretty hard to find. Section off a bit, ’cause you don’t want a whole one, you probably want like a half of one. This is how we roll. You take it and roll it over.

This is not gonna work. – It’s the moment of truth. You’ve got to squish it together ’cause the avocado needs squishing down. Squish it like that. Or maybe it will. And then you take it over and you roll it again to the edge and you squish it so it’s kind of square. Interesting. And moment of truth. Are we ready for this? So yours has turned out pretty well. There’s a slight issue on the basis that you’ve done this before, I have not. You have, you’ve done it with me before. Never. I’ve never actually rolled one. I’ve never rolled one. He’s lying to you. He’s copying me. He wouldn’t have done this otherwise. I would have done this exactly what I knew what to do. Copying me again. Whatever. And then… It does look really tasty. A little bit of water on the edge, which Fleur didn’t note to do, which I did.

There we go. Right. Let’s take these off and let’s make some more. And then we can get chopping. I’m gonna add… Smoked ham and cream cheese and cucumber. Okay, I’m going for a veggie one, which is, just using all the vegetables. Smoked salmon. Mine’s gonna be awesome. Nice. – Over filled. See, your technique doesn’t work. Gonna squish it out in the end. Whereas mine on the other hand…

Oh, wait. I forgot to turn it over. So it’s not gonna like yours. Yours looks rubbish now, mine looks amazing. That… Just wrap it in another piece of seaweed. That’s cheating. It’s not. You snooze you lose. There’s cream cheese everywhere. It’s chopping time. You’re doing the chopping. Wet knife, wet fingers because you don’t want to stick to everything. I’m gonna chop the end off first and discard that because we do not want it.

Goodbye. This is the one I’m excited about. – This is Mike’s original one. – This is my original new style. It looks good. So I’m gonna put some ginger on here and I’m gonna put a massive lump because I know Fleur loves her ginger. I’m also gonna add some wasabi and I’m gonna add a big chunk of this ’cause I like a lot of wasabi on mine. And then some soy sauce for dipping. So excited. Can we eat them? Now please. We can. We can eat them now. It’s the moment of truth. I’ve got mine. My favourite food in the world. It’s amazing. I’m not holding back, I’m going for a second.

Can we make sushi at home all the time? Hmm. If you haven’t already subscribed, then please do. And a massive shout out as well to Elizabeth Pinchuk and Ceci Couture for recommending this recipe, because I really wanted to make sushi anyway sp. Mm, good recipe. – Thank you. If you have any suggestions, let us know in the comments section below. And we will see you next Wednesday. Bye, guys. – Bye. .

Homemade Sushi | Fleur & Mike

Hello, guys, and welcome back to our kitchen. Today I’m so excited because we’re making sushi. Thank you so much to Elizebeth Pinchuk and Ceci Couture who requested that we make sushi. The main thing with sushi is actually the rice and we’ve made this in advance because it needs to be cold before you roll it, otherwise it will wreck the whole thing. So what we have done is cooked up our rice with rice wine vinegar. I’m actually gonna be making California roll. Mike’s inventing his own. I’m gonna pop my bamboo mat on there.

I haven’t made sushi in a long time. I’ve made it before but I haven’t made it in about five years probably. And then you flip it over so you have a nice, flat cling film base. So mine, I have to do something really technical with. I just put it down and that’s it. Pass me the nori, please. There you go. – We have the seaweed. Well, you make sure we got wet hands. Apparently, you should still be able to see some seaweed through your rice. I’m going to do exactly the same with my rice, though we’ll be doing something slightly different in a second. Need more water. Oh, you’re not wrong. You know what? I’m gonna put a mug of water for finger dipping right here. Work well done, sous chef. I’m gonna leave a little lip. I’ve got a lip. It’s quite a fun sushi. It’s also quite fun to make with little kiddies, if you have any kiddies, or any nieces or nephews. So then I’m gonna flip mine over because mine is gonna be inside out. Ooh, don’t know if I’d be doing that right now. Are you ready? I’m gonna start to fill mine up, so I’m kind of doing my own crazy mixtures.

So I’m gonna start with some prawns. So I’m gonna measure how much chive I want, which is about yae much and you pop. So I’m gonna add some cream cheese in. Mike, that is way too much cream cheese. No, it’s not, this is gonna be good. Can I have a little bit of cream cheese for mine? You’re not allowed any ’cause you didn’t request it. This is not your cream cheese. It’s my cream cheese, it’s my recipe. Fine. Now I’m just putting some wasabi all the way along. Now it doesn’t look like I put much on, but trust me, it will knock your socks off. I’m gonna take a piece of cucumber like this and then I’m gonna pop it… pop it in the middle. I’m also gonna take some avocado and then I’m also taking my seafood sticks, you can use fresh crab if you want, but it’s pretty hard to find.

Section off a bit, ’cause you don’t want a whole one, you probably want like a half of one. This is how we roll. You take it and roll it over. This is not gonna work. – It’s the moment of truth. You’ve got to squish it together ’cause the avocado needs squishing down. Squish it like that. Or maybe it will. And then you take it over and you roll it again to the edge and you squish it so it’s kind of square. Interesting. And moment of truth. Are we ready for this? So yours has turned out pretty well. There’s a slight issue on the basis that you’ve done this before, I have not. You have, you’ve done it with me before. Never. I’ve never actually rolled one. I’ve never rolled one. He’s lying to you. He’s copying me. He wouldn’t have done this otherwise. I would have done this exactly what I knew what to do.

Copying me again. Whatever. And then… It does look really tasty. A little bit of water on the edge, which Fleur didn’t note to do, which I did. There we go. Right. Let’s take these off and let’s make some more. And then we can get chopping. I’m gonna add… Smoked ham and cream cheese and cucumber. Okay, I’m going for a veggie one, which is, just using all the vegetables. Smoked salmon. Mine’s gonna be awesome. Nice. – Over filled. See, your technique doesn’t work.

Gonna squish it out in the end. Whereas mine on the other hand… Oh, wait. I forgot to turn it over. So it’s not gonna like yours. Yours looks rubbish now, mine looks amazing. That… Just wrap it in another piece of seaweed. That’s cheating. It’s not. You snooze you lose. There’s cream cheese everywhere. It’s chopping time. You’re doing the chopping. Wet knife, wet fingers because you don’t want to stick to everything. I’m gonna chop the end off first and discard that because we do not want it. Goodbye. This is the one I’m excited about. – This is Mike’s original one. – This is my original new style. It looks good. So I’m gonna put some ginger on here and I’m gonna put a massive lump because I know Fleur loves her ginger. I’m also gonna add some wasabi and I’m gonna add a big chunk of this ’cause I like a lot of wasabi on mine. And then some soy sauce for dipping. So excited. Can we eat them? Now please.

We can. We can eat them now. It’s the moment of truth. I’ve got mine. My favourite food in the world. It’s amazing. I’m not holding back, I’m going for a second. Can we make sushi at home all the time? Hmm. If you haven’t already subscribed, then please do. And a massive shout out as well to Elizabeth Pinchuk and Ceci Couture for recommending this recipe, because I really wanted to make sushi anyway sp. Mm, good recipe. – Thank you.

If you have any suggestions, let us know in the comments section below. And we will see you next Wednesday. Bye, guys. – Bye. .

How to Make Zongzi 粽子 (Bamboo Sticky Rice Dumpling) | Dragon Boat Festival

(music playing) Hey guys, it’s Angel. Today I’m going to show you how to make Bamboo Wrapped Sticky Rice also known in Mandarin as Zongzi. Now in Taiwanese we call Zongzi (Bahzhang) and the reason why I’m showing you how to make this is because Dragon Boat Festival is coming up soon. Now if you guys aren’t familiar with Dragon Boat Festival it’s actually an annual celebration most famously known for Dragon Boat racing and also the sticky rice so I’m really excited to share this recipe with you and share this annual tradition with you.

And if you’re interested in learning more about the history of Dragon boat day or Dragon Boat Festival my grandfather gave me a translation that he wanted me to share with you guys and I will post a link to that on my blog. So with that, let’s get started. Let’s start with the bamboo leaves. Now this recipe makes a dozen Zongzi, which means we will need at least 24 leaves that’s 2 leaves for each Zongzi that we’re going to be wrapping. So I highly recommend that you wash and prepare about 30-35 because as you go through the washing process you’ll notice that some will break or some may not be the ones that you thought they were, not the right size, so definitely wash and prepare more. You can start by soaking your bamboo leaves in hot water for about 30 minutes. Now they will float in your sink so you might need to put something heavy like a pot or a plate on top so that way they stay submerged in the water. After 30 minutes they should have absorbed water and become super soft, so then what you’ll need to do is take a clean dry sponge, wipe and clean off both sides of the bamboo, and that’s just to wash off any dirt.

Then, bring a pot of water to a boil, and like to add a little bit of vinegar and a couple pinches of salt to help with the disinfecting, then put your bamboo leaves in stem first. Let that gently boil and soften up, and once that’s soft you can go ahead and fold over or submerge the entire leaf. Let that boil for 20 minutes and add more water if needed.

Once that’s done cooking go ahead and rinse with cold water, and if you need to use some scissors to trim off the ends. Sometimes the stem will be a little bit too long, or sometimes the top of the leaf will be a little bit frayed. So go ahead to give that a quick trim to make it all nice and neat. Now, if you’re like me you can do what I did the other day and prepare and wash your bamboo leaves the night before, and just put them in a plastic baggie while they’re still moist and put them in the fridge.

Now, for the ingredients. Let’s start with the meat. Sticky rice is typically filled with pork so, you can use pork belly or lean pork shoulder. Sometimes I also like to add Chinese Sausage, so I’m going to cut up a few sausage links too. Since this is your recipe, you can also add other ingredients like salted duck egg yolk, boiled peanuts, and even chestnuts. And to give this more flavor we’ll also need half a cup of dried shrimp, one cup of dried mushrooms. I’m using these really cute small ones so I can put 2-3 in each wrap. Half a cup of dried shallots, two tablespoons of cane sugar, one teaspoon of salt, a quarter teaspoon of five spice powder, and a quarter cup of low sodium soy sauce. Let’s start by mixing the soy sauce with four tablespoons of water reserved from soaking the dried shrimp. Then, add your cane sugar, the salt, five spice powder, and stir to mix as best you can.

Next, prepare the rice. I’m using 3 cups of glutinous rice, also known as sticky rice. Wash and rinse your rice really well, before letting it soak in filtered water for 20 minutes. Now, let’s cook. Preheat a non-stick pan on low heat and add a bit of oil. Or it’s best to use pork fat if you have some one hand. Add your rice and stir fry for 2-3 minutes to make the rice more fragrant. Feel free to add tiny bits of water if needed to help prevent the rice from sticking to the pan. When you’re done, transfer the rice to bowl. Next let’s cook the filling. Start by browning your pork and your sausage. Add the dried shrimp and shallots too at this time since they take a while to soften. After browning, add your sauce mixture and cook until a small amount of liquid remains. That’s when we’ll add the mushrooms.

Then continue to stir fry until the sauce is glistening and has fully caramelized, then transfer to a bowl while we prepare our string. Now one of the signature technique and looks of bamboo sticky rice is the string wrapping. So here’s how I suggest tying them: Using a ball of cotton twine, find a place in your kitchen to hang your string. This is super helpful. Then measure about 27 inches of string length from top to bottom and wrap 6 times, which will give you 12 strings to hang your Zongzi from, because remember we’re making a dozen. Cut the string and cut again and now you will have 12 evenly length strings. Next, remove the string bundle and tie a knot leaving a loop as a hook at the top. Now, this is kind of hard to describe so I’ll just let you watch and follow along. Once you’ve looped your knot, tighten and check to see if you’ve done this right by pulling one string on each side of the bundle. If the loop and knot doesn’t move then you’ve successfully tied you’re string. Now, it’s time to wrap. Pick 2 bamboo leaves of similar size and shape and layer them slightly overlapped one over the other, steam and tip facing at opposite ends.

I usually like to place the smaller one on time facing closest to me. Then, fold into a cone shape and add a bit of rice, on top of that your pre-cooked filling, and then topped with more rice, making sure to pack everything in tightly. Once you’re done carefully fold the top over then the sides, and finally the top of the bamboo leaves making a triangle shape. Next, go to your hanging string bundle and place the bamboo wrap about halfway up, wrapping the string around once and pulling down firmly making sure that it’s snug. Bring the string up to tie a knot leaving a bit of tail at the end so it’s easy to unwrap when we’re ready to eat. Continue to make your Zongzi and wrap all of them up until you have made your full dozen.

In the end, your bundle should look like this. Now it’s time to cook. Bring a large pot of water to a boil, and gently place your sticky rice bundle into the boiling water, including all of the string. We’ll want to cover with a lid and boil for 1 hour and 25 minutes or until the sticky rice is cooked and done. During this time feel free to add more water if needed. Once it’s done cooking remove the bundle and let it cool on a plate for a few minutes. To serve, just pull on the string end to untie, unwrap the bamboo leaves and serve your sticky rice with a side of sweet chili sauce or spicy chili sauce. So this is how you make bamboo wrapped sticky rice for Dragon Boat Day. It’s definitely worth it, it’s smells amazing. I can smell the bamboo infused rice and I can’t wait to eat this. Now if you love eating these, I highly recommend that you double the recipe and make 2 dozen because they do go quickly and the great thing about these is that they freeze really well. Just put them in a plastic bag, you can put them in the freezer they last for a couple months then when you want to go eat them again, just defrost them, for a couple hours and you are good to go, to either reheat in the microwave or you can steam them again.

I hope you guys like this recipe, please share this video with anyone else who you think might be interested in Dragon Boat Festival or how to make Zongzi. I’m really hoping that together we can keep this recipe and these traditions alive. Until then, have a Happy Dragon Boat Festival and I will see you guys next time. Bye! .