If you know me, you will know I adore sushi! I would eat it all day, everyday if I could. As Clark and I enjoy experimenting in the kitchen, we were up to the challenge of making our own. I bought a sushi set, hoping we'd get one or two uses out of it. After finding out how easy it is, we now practically live off the stuff!
Not too shabby, if I do say so myself!
So here's what you'll need:
250g sushi rice (sticky rice not the regular kind), 3 tbsp sushi vinegar, 2 tbsp sugar, 1 tsp salt, rolling mat and nori sheets.
Sesame seeds, pickled sushi ginger, soy sauce, wasabi paste and your choice of fillings. You can have fun with this part and fill your sushi rolls with what ever you desire. Clark and I opted for pepper, cucumber, spring onion, avocado, prawns, crab meat and Grimsby's finest smoked haddock. Traditionally you would't fill sushi with haddock, but it's our towns speciality, so use what ever is fresh and accessible to you.
First things first, you want to measure out your rice(250g) and wash it thoroughly using cold water. Place into a pan of water(330ml) and turn the heat up high to bring to the boil. Keep checking to make sure it doesn't boil dry. Once you have brought your rice to the boil, lower the heat to a simmer. Leave the lid on and leave to simmer for 10 mins. Once finished, turn off the heat and leave to stand for 25-30 mins.
Once your rice is cooked you want to season it. To do this add 3 tbsp of sushi vinegar, 1 tsp of salt and 2 tbsp of sugar and give it a good stir.
Next up, prep the meat/fish you are using.
If you are using prawns, make an incision but be sure to not cut all the way through the body. This allows your prawns to lay flat instead of curl up, making it easier to fill your sushi rolls.
Quick tip!Wrap your rolling mat in cellophane to keep it clean and make rolling easier!
Take your nori sheets, you may want to cut these in half for smaller sushi rolls. Before filling your nori sheets ensure you have a ready available bowl of water, as you must work with wet hands while making sushi. Sushi rice is very sticky, so working with wet hands makes it easier to spread the rice along the sheet. Be sure to fill it all the way to the edges.
Now for the fun part!
Fill with your chosen ingredients along in a line. Be sure not to over-stuff, otherwise the roll won't close.
Lift the sushi mat with your thumbs holding the filling with your fingers and push forward firmly. Lift and roll the rice away from you to form a firm cylinder.
Squeeze your rolling mat tightly to make sure the sushi roll sticks together.
Thank you for reading.
Much love, The Hungry Little Lady x