Everyone loves sushi! Well, not everyone ... but I certainly do! There's something so satisfying about making your own sushi; it's lots of fun, you save money and are able to create all different types to suit your tastes.
- Sushi Rice - 1 cup makes approx. 4 rolls
- Sushi seasoning - 3tbsp/cup of rice
- Water (equal amount to sushi rice)
- Vegetables and protein to fill sushi roll. My favourites ...
- Cucumber, Avocado, Tomato
- Crab sticks (Californian roll), chicken, smoked salmon & cream cheese.
- Nori seaweed sheets (1 per sushi roll you intend to make)
- 1 x Bamboo mat (or more if more people are helping you)
- Shoyu/sushi soy sauce, sesame seeds, wasabi paste or Japanese mayo to serve.
|Image via hermanau|
1. Cook sushi rice:
- Measure out desired amount of rice.
- Wash and rinse rice 2 - 3 times.
- Add equal amount of water to saucepan.
- Bring rice to boil for 3 mins, then reduce heat to medium.
- When water is almost absorbed, cook on low heat for 5 mins.
- Turn off heat and let rice stand for 15 mins with lid on.
2. While rice is cooking, prepare vegetables for the filling. Slice vegetables as thin as possible - makes for easy rolling.
3. Stir rice through, aerating it to allow it to quickly cool down.
3. Sprinkle sushi vinegar (3tbsp/cup of rice) over rice and mix through gently.
4. Place seaweed sheet, shiny side down on the bamboo mat.
5. Spread rice evenly over sheet using hands (wet hands in between each roll to remove sticky rice). Leave a gap at the top of the sheet.
6. Place filling in a line across the bottom edge of the sheet.
7. Starting from the bottom edge of the seaweed sheet, gently roll the sheet up to form a roll.
8. Wet the top edge of the sheet with a little water and press to seal the end of the roll.
9. Slice sushi roll with a wet knife and sprinkle with sesame seeds/wasabi/soy sauce/mayo to complement the flavours.