Making sushi at home is much easier than you’d think. Once you have mastered the trick of cooking sushi rice to the right consistency of sticky but not mushy, it is just a matter of putting the ingredients together attractively. The great thing about making your own sushi is that you can include any fillings you like, including lots of vegetarian sushi choices.
Presentation is important in sushi making, so you need to think of food colour combinations as well as flavours. This recipe for a sushi roll combines salmon or tuna and cucumber to make an attractive green orange colour scheme in the centre of a layer of rice. Take time over the wrapping so that your parcel is neat and symmetrical making a roll that is pretty on the plate as well as tasty.
First cook your sushi rice
Sushi Rice Recipe
2 cups Japanese rice
2 ¼ cups water
50ml cup rice vinegar
2 tablespoons sugar
½ teaspoon salt
It’s easiest to use cup measures to measure the rice, as then you know that you just need slightly more volume of water than rice, to get the right consistency. Put the rice in a large bowl and wash it with cold water. Keep changing the water until the water is clear. Leave the rice to drain in a colander for 30 minutes. Put the rice and water in a pot. Cover with lid and bring to the boil. Turn the heat down and cook for about 20 minutes until the water is almost all absorbed. Turn off the heat and leave covered to steam for 15 minutes before using.
Prepare the sushi vinegar buy mixing the rice vinegar, sugar and salt in a pan. Warm over a low heat until the sugar dissolves. Allow to cool. In a large wooden or ceramic bowl spread the hot rice and sprinkle the vinegar mixture over it and fold it in quickly but gently, so you don’t smash the rice, turning often so the rice cools to room temperature..
To make sushi rolls or maki sushi:
Sushi Roll Recipe
3 sheets nori (dried seaweed)
200g / 6oz very fresh tuna or smoked salmon cut into thin strips
1 cucumber peeled and cut into strips
2 teaspoons wasabi sauce
1 quantity cooked sushi rice as above
Put a sheet of nori on a bamboo sushi mat.
Spread the cooked sushi rice over the nori sheet in a ½ -1 cm thick layer leaving just a little space at one end for the flap.
Place your fillings lengthways across the sushi rice. Spread a thin layer of wasabi sauce first. Then arrange one row of fish, one row of cucumber for example.
Roll up the bamboo mat, pressing the sushi into a cylinder as you go. Press gently on the bamboo mat to make sure the sushi has formed an even cylinder. Remove the mat. Use a sharp, damp knife to slice your sushi roll into bite-sized pieces.
Other fillings to add to your sushi rolls:
Avocado, spring onions, prawns, crab, tofu, shitake mushrooms, strips of omelette.
Prefer to have your sushi made for you? Why not feast on sushi at Chino Latino restaurant in Nottingham.