Sushi Rolls
Sushi rolls are seaweed wraps filled with a layer of Japanese sticky rice, often encasing a strip of raw fish and are served cold. They are decorative, tasty and very healthy. Sushi is fun to make at any age and quite easy to boot. If you are “raw fish squeamish” then you can begin with cucumber rolls.
Preparation time: 30 minutes or so Quantity: 20 - 30 rolls Cooking time: 10 minutes for rice plus resting time
Ingredients
Rice -
250g sushi rice
350ml water
2 tablespoons rice wine vinegar (op)
or
2 tablespoons rice wine vinegar
1 tablespoon mirin
1 teaspoon caster sugar
pinch salt
Plus -
Filling of choice or as above
1 packet Nori rolls
Water to brush
Wasabi (optional) to pep up
Wasabi and sushi ginger to serve
My children like dipping sushi in to light soy sauce or tamari
Method
- Add rice ingredients together in a thick bottomed saucepan
- Place a lid on top
- Boil for 10 minutes
- Turn of the heat and leave covered for a further 15 – 18 minutes
- Stir the rice with a wooden spoon to separate
- Leave to cool for 5 – 10 minutes
- Stir in the rice wine vinegar or the mixed together dressing
- Refrigerate until cold or cover and leave until needed
Making the SUSHI –
- Lay one sheet of nori near the top of the bamboo rolling mat
- With clean damp hands place a hand full of cold rice, squashing it down flat on to 2/3 of the nori, leaving the bottom 1/3 free and 1 inch away from the other 3 sides.
- With a clean finger, spread a thin layer / strip of wasabi paste across the top of the rice from left to right (optional)
- Lay a strip of fish and a strip of cucumber or avocado across the top 1/3 of the rice. Push it down a little as if to ended it slightly.
- Brush the bottom of the nori with water; this will help it all stick together.
- Pull the mat over the top and push the mat in to the sushi to form a tight roll and then roll the mat towards you to form the roll in to a tight wrap (as if rolling a cigar).
- Trim of the edges and either at an angle or straight cut the sushi with a sharp knife in to neat rolls. Each sausage shape long roll will cut in to 4 medium sushi or 6 small ones
- Serve on a platter with a side squeeze of wasabi and a pile of sushi ginger
Tip – you will have some rice left over, you could with damp hands roll and compact it in to small balls and cover in toasted sesame seeds.