Sushi
Makes approx. 6 hand rolls or 12 present or boat sushi
Ingredients |
Golden Rules
|
1 cup brown rice or sushi rice
2 Tbs sushi rice vinegar
3 nori sheets
soy sauce (to serve)
Filling ideas:
1 small Lebanese cucumber, washed and julienned (cut into 5cm long, thin strips)
1 small carrot, washed and julienned
½ red capsicum, washed and julienned
½ avocado, sliced lengthways
½ bunch asparagus, steamed
100g tinned tuna
100g smoked salmon
egg omelette, cut into lengths
2 Tbs sushi rice vinegar
3 nori sheets
soy sauce (to serve)
Filling ideas:
1 small Lebanese cucumber, washed and julienned (cut into 5cm long, thin strips)
1 small carrot, washed and julienned
½ red capsicum, washed and julienned
½ avocado, sliced lengthways
½ bunch asparagus, steamed
100g tinned tuna
100g smoked salmon
egg omelette, cut into lengths
Method
Preparing Rice – Absorption method
Making hand rolls
Making Sushi – Present
Making Sushi - boat
- Rinse rice under cold water
- Place rice and 2 cups water in saucepan and bring to boil (if using brown rice add 2½ cups water)*
- Simmer uncovered for 12-15 minutes (30 minutes for brown rice), stirring occasionally until water is absorbed*
- Remove from heat, cover and leave for 10 minutes*
- Place rice in bowl and stir in sushi vinegar
- Allow rice to cool (you can speed the cooling process by covering a tray with foil and spreading rice over it to cool)
- Meanwhile, prepare fillings by washing and cutting vegetables, draining tuna or cooking asparagus and/or omelette
Making hand rolls
- Fill a small dish with water
- Place 1 nori sheet, shiny-side down, on a bamboo mat or non stick baking paper. Ensure longest side of nori sheet is at the top of the mat or baking paper
- Dip finger tips in water and thinly spread rice onto nori sheet over the bottom two thirds of nori
- Arrange fillings along the bottom edge of nori (about 2cms in from the edge)
- Gently lift the end of the mat closest to you and roll over ingredients to secure
- Slightly wet the top edge of the nori
- Continue rolling to make complete roll. Roll mat back and forth a few times to make a round, firm shape
- Use a sharp knife to cut in half (hand roll) or into pieces (2cm thick)
- Serve with soy sauce
Making Sushi – Present
- Cut one sheet of nori into thin strips (about 1cm x 8cm)
- Fill a small dish with water
- Wet finger tips
- Take some rice and shape into a small rectangle (about 3cm x 5cm)
- Place topping of your choice on top (slice of egg, avocado, smoked salmon or asparagus)
- Wrap nori strip around the width of sushi
- Wet edges of nori with your fingers to secure
- Serve with soy sauce
Making Sushi - boat
- Cut one sheet of nori into thin strips (about 4cm x 8cm)
- Fill a small dish with water
- Wet finger tips
- Take some rice and shape into a small oval (about 3cm x 5cm)
- Wrap nori strip around the outside of sushi (making sure nori is higher than rice)
- Wet edges of nori with your fingers to secure
- In a bowl combine tinned corn, diced green capsicum, diced red capsicum, tuna and light mayonnaise
- Place mixture on top of rice
- Serve with soy sauce
Tips
- Continue to dip fingers into the small bowl of water to prevent sushi rice sticking to your hands
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