Zoë: ‘I am by no means an expert at sushi and I still have a lot of trial and error to do with the sushi rice. Master Sushi Chefs train for years to get the perfect sticky sushi rice – I just practiced twice. However we did find this relatively easy to make, it is passable, it tastes fresh and healthy and is perfect to stick in your lunch box!.’
Give it a go and show us your ‘sushi’ creations.
These sushi rolls take: Roughly an hour – rice takes 25 – 35minutes, all the rest is just messing around with design.
For the rice:
Four flat tablespoons caster sugar
One table spoon olive oil
Pinch of salt
120ml rice vinegar
370g Sushi Rice
Some recipes suggest using Mirin. This did not work out well for us but feel free to give it a go.
For the sushi:
A sushi bamboo matt (never buy a sushi starter kit, it is always cheaper to buy separately )
A packet of nori wraps – around 10 in a packet which is more than enough
A packet of black sesame seeds
Some fillings – (for this you can pretty much get what your heart desires) we got:
One full cucumber
For the rice:
1. Soak the rice in cold for around 10 minutes have a little dance while you wait
2. Rinse the rice in cold water until it runs clear (not white and starchy)
3. Cover the rice in just enough water, you will get better at judging this but around 1 cup of rice to 1 and a half cups of water…
4. Bring to the boil and then simmer for 15 minutes or until all the water has gone. If the water takes less than 15 minutes to evaporate then you have used too little (add more)
5. While cooking get your caster sugar, oil, salt and rice vinegar and bring to the boil then mix it all in to the cooked rice. It may look wet but that is fine – it will all soak up
6. Let the rice cool – takes around 10 minutes. During this time you can chop your fillings into strips the width of your nori sheet and about the width of your middle finger.
Now you have your rice it is time to get creative
1. Lay out your bamboo matt on a chopping board and place one nori sheet on top of it
2. Layer with a thin coating of sticky rice leave a centimetre empty across the part of the sheet nearest you (so you can stick the end of the roll)
3. Choose your filling (max two strips) i.e strip of Avocado and Cucumber and place it across the width of the sheet on top of the rice
4. Grab the edge of your bamboo matt closest to the filling and roll it over, push down to create the start of your roll
5. Peel back the bamboo matt, use your hands to finish rolling. Once your reach your centimetre with no rice wet and stick together then use your bamboo matt over the top of it all to squeeze into a perfect roll!
6. Place to the side in a full roll to set and cut when you finish all your rolls.
Tip: Rice on the outside?
Follow the steps above for the Maki rolls but before you roll gently flip the nori roll with rice over so it is on the outside when you roll. Simple! To make it look pretty sprinkle with black sesame seeds so it comes out like the below:
Tip: Want Avocado on top?
Slice your avocado in half and then width ways cut it into thin strips. Get your ready made maki roll and then gently fan the strips over the top so it looks like the below! Cut and enjoy:
How did your sushi making go? Did it get messy or are you a pro? Tell us in the comments below 🙂