Posted 10th February 2010
Sushi… Not everyone’s cup of tea, but well made sushi provides a fresh, healthy and tasty meal in no time.
A new year is the perfect time to try new things and resolve to cutback on fatty foods, and sushi making seemed like the perfect way to do both.
Having bought everything that is needed to make sushi from Thaiphoon (apart from the fillings), me and the perfectionist decided to embark on a sushi making adventure.
You will need:
A sushi rolling mat (Covered in cling film to prevent sticking)
325g Sushi rice
180ml of sushi vinegar or 160ml rice vinegar plus 3tbsp sugar and 1tsp salt
Nori sheets (dried seaweed sheets)
Bowl of water for keeping hands damp
Pickled sushi ginger
Fillings are completely up to you, but we used:
Crab sticks (sliced length ways)
Avacado (sliced lengthways)
Cucumber (sliced into 1/2cm strips)
The secret to good homemade sushi is the sushi rice, according to most websites we visited on the search for sushi recipes. As a result, we were nervous about the sushi rice cooking, but gave it a go and this recipe seemed to work.
1. Place the rice in a large pan, fill with water, drain using a sieve and repeat until the water turns clear.
2. Leave the rice to dry in a sieve for between 20 and 30 minutes.
3. Put the rice in a heavy bottomed pan with a tight fitting lid and add 400mls of water, bring to the boil before reducing to a low heat and cooking for 15 mins with the lid on.
4. Remove from the heat and leave the rice in the pan with the lid on for a further 15 mins. DO NOT REMOVE LID BEFORE 15 MINS IS UP.
Meanwhile, measure out the prepared sushi vinegar or make your own sushi vinegar by heating the rice vinegar, sugar and salt until dissolved.
5. Spread the cooked rice over a large baking tray to cool and drizzle your sushi vinegar over the rice as evenly as possible.
6. Fold the vinegar into the rice gently without breaking the rice but ensuring that the rice is well coated and glossy.
Leave to cool completely.
With the rice done, the actual sushi making is relatively easy. However, we did watch a few videos to help with the rolling. We found this one useful – Click here.
1. Lay the cling film wrapped sushi mat in front of you on a work surface so that you can roll it away from you.
2. Place a Nori sheet (you may need to cut these – We cut ours down to around 5 inches deep) smooth side down on the mat with the horizontal lines in line with the sushi mat.
3. Keeping your hands moist with a bowl of water close to hand, mold a small handful of sushi rice into a fat sausage shape and place in the middle of the nori.
4. Gently spread the rice out over the sheet with the tips of your fingers leaving about half an inch at the top.
5. Select your filling and place in the centre of the rice in a long line – DON’T BE TEMPTED TO STUFF THEM FULL OR THE SUSHI WILL NOT WORK.
6. Carefully roll the sushi mat away from you, using your fingers to keep the filling in and shape the sushi roll.
7. Cut the rolls in half, then put the two halves side by side and cut each into three so you have six equal portions.
Ta da! Your very own sushi rolls!
Serve with wasabi paste, soy sauce and pickled ginger – enjoy!