Sushi is one of Chef Tim's favourite dishes, from one of his favourite cuisines - in fact, he likes Japanese food so much that he spent a few weeks in Japan! We also love Sushi, and it just so happens that it is loads of fun to prepare, and a really healthy yet satisfying meal. Give this easy Sushi recipe a try at home!
Ingredients
For the sushi rolls
500g sushi rice
550ml water
75ml rice vinegar
40g sugar
20g salt
A pack of nori seaweed sheets
Some filling ideas for your rolls:
Tuna (tinned with water; mixed with mayonnaise)
Seafood sticks/surimi
Japanese mayonnaise (or normal mayo if you can’t get this)
Teriyaki Chicken
Cucumber
Salmon (must be smoked or cooked if not sushi salmon)
Ripe avocado
Eggs (in an omelette)
Carrot
Sesame seeds
Key Equipment
Medium saucepan
Knife and chopping board
Non-reactive mixing bowl (Glass, ceramic or steel)
Flat tray
Spatula or wooden spoon
Frying pan (depending on your choice of filling)
Sushi rolling mat (optional; see chef’s tips for alternatives)
Chef’s tips:
If your hands are slightly wet, your sushi rice won’t stick to your hands and will be much easier to handle.
If you don’t have a bamboo mat, you can use parchment paper, or a tea towel covered in cling film.
Method
To make the sushi rice
Wash the sushi rice under cold running water until the water runs completely clear.
Place the rice in a saucepan with 550ml of cold water. Bring to a boil over a medium-high heat.
Simmer for 7 minutes, then remove from the heat. Don’t open the lid - allow the rice to steam for 10 minutes. This lets it cook and dry out.
While waiting, combine the vinegar, sugar and salt in a non-reactive mixing bowl and mix well, till all the sugar and salt has dissolved.
After 10 minutes, pour your rice out onto a large flat tray, and drizzle the vinegar solution all over.
Gently fold the rice and vinegar together. Try not to mix it, as the grains of rice will be crushed which will make your rice turn mushy.
To assemble your sushi rolls
Once the rice is at room temperature, place a sheet of nori seaweed on top of a bamboo sushi mat.
Cover the nori sheet with a thin layer of rice, leaving a 1cm margin at one edge.
Place all your fillings in a single line in the middle of the rice/seaweed sheet. Don’t place too many ingredients in - you won’t be able to roll the sushi!
Using the bamboo mat as a guide, roll the sushi up.
Cut the roll into mouth size portions.