With some simple tools and a bit of practice you can be rolling sushi like a pro from your own kitchen.
Sushi is perfect for a delicious and healthy lunch, dinner or snack.
Creating your favourite sushi rolls at home is not only easy but it’s lots of fun. Now that the kids are home a lot more it’s a great activity to do together.
The filling combos are endless, from tempura prawn to crispy chicken and everything in between. Everyone seems to have their favourite sushi.
Did you know there are 5 different types of sushi:
- Sashimi: sushi grade raw fish which is thinly cut
- Nigiri: Sashimi served on top of sushi rice
- Maki: most common; sushi rice and other fresh ingredients rolled in sheets made of seaweed.
- Uramaki: This is basically Maki but inside out so the rice is on the outside.
- Temaki: Similar again to maki rolls but in a cone shape.
The best part of making sushi yourself is that they are totally customisable so you can add your favourite ingredients to create your perfect sushi roll.
Tips to making sushi super easy
- using wet hands when spreading the sushi rice over the nori makes it a lot easier.
- investing in a bamboo sushi mat will only set you back a couple of dollars but makes rolling the sushi so much easier.
- when cutting your sushi into portions, wet a sharp knife so it easily cuts through the nori sheets.
Now you’re ready to eat the rolls with some soy sauce, pickled ginger, and wasabi (if your game) enjoy!
For more delicious recipes check out my blog www.mrsfoodiemumma.com
INGREDIENTS
- 2 ½ cups sushi rice rinced
- ½ cup rice wine vinegar
- 2 tbs caster sugar
- ½ teaspoon salt
- 6 nori sheets
- 1 Lebanese cucumber julienned
- 1 carrot julienned
- 1 avocado sliced
- 400 g can tuna drained
- 2 tbs kewpie mayonnaise
- soy sauce to serve
INSTRUCTIONS
For the rice
- Place the rice and 3 and ½ cups water in a large saucepan over high heat. Bring to the boil then reduce heat to low. Cover with a lid and cook for 10-15 minutes or until rice is tender and the water is absorbed.
- While the rice is cooking place the vinegar, sugar and salt to a small saucepan over medium heat, stirring occasionally until the sugar and salt have dissolved. Allow to cool until the rice is ready.
- Once the rice is ready, remove from heat and add the vinegar mixture, gently stirring through with a rubber spatula or wooden spoon until combined.
- Spread your rice out onto a large try and allow to cool.
Filling
- In a small bowl add the tuna and mayonnaise and mix together until combined. Set aside
- Have your veggies chopped and ready to go.
How to roll your sushi
- Place a bamboo sushi mat on a clean work surface with the slats running horizontally.
- Lay a nori sheet, shiny-side down, on the mat. Use wet hands or a rubber spatula to spread one-sixth of the rice over the nori sheet. Leave a 3cm-wide border along the edge furthest from you.
- Place some cucumber, carrot, avocado and tuna mix along the centre of the rice.
- Roll the mat over to the middle to enclose the rice and filling. Gently remove the mat from over the top and using your finger dab some water on the exposed part of the nori sheet. Use the bamboo mat to contine to roll the sushi so that the rice and the filling is enclosed. Repeat with remaining nori, rice and fillings.
- using a sharp knife cut each roll into 8 slices.
Serve with soy sauce for dipping.
