sushi

Always wanted to make your favourite takeaway at home? Now you can! This recipe is fully customisible so you can include everyone's favourite fillings
20210206 161518
dairy free, egg free, fake away, foost knife friendly, nut free, vegetarian

Always wanted to make your favourite takeaway at home? Now you can! This sushi recipe is fully customisable so you can include everyone’s favourite fillings.

Makes: 6 handrolls
Prep: 15-20mins Cook: 25-45mins

Ingredients

  • 1 cup brown rice or sushi rice
  • 2 tablespoons sushi rice vinegar (ready to use from Asian section of supermarket)
  • 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
  • 100g tinned tuna
  • ½ bunch asparagus, steamed
  • 100g smoked salmon
  • Egg omelette, cut into lengths

Directions

Preparing Rice – Absorption method

  1. Rinse rice under cold water
  2. Place rice and 2 cups water in saucepan and bring to boil (if using brown rice add 2½ cups water)*
  3. Simmer uncovered for 12-15 minutes (30 minutes for brown rice), stirring occasionally until water is absorbed*
  4. Remove from heat, then cover and leave for 10 minutes*
  5. Place rice in bowl and stir in sushi vinegar
  6. Allow rice to cool (you can speed the cooling process by covering a tray with foil and spreading rice over it to cool)
  7. Meanwhile, prepare fillings by washing and cutting vegetables, draining tuna or cooking asparagus and/or omelette (You can get the kids involved during this step using our Foost first or next knife)

Making hand rolls

  1. Fill a small dish with water
  2. 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
  3. Dip finger tips in water and thinly spread rice onto nori sheet over the bottom two thirds of nori
  4. Arrange fillings along the bottom edge of nori (about 2cms in from the edge)
  5. Gently lift the end of the mat closest to you and roll over ingredients to secure
  6. Slightly wet the top edge of the nori
  7. Continue rolling to make complete roll and then roll mat back and forth a few times to make a round, firm shape
  8. Use a sharp knife to cut in half (hand roll) or into pieces (2cm thick)
  9. Serve with soy sauce


Making sushi ‘presents’

  1. Cut one sheet of nori into thin strips (about 1cm x 8cm)
  2. Fill a small dish with water
  3. Wet finger tips
  4. Take some rice and shape into a small rectangle (about 3cm x 5cm)
  5. Place topping of your choice on top (slice of egg, avocado, smoked salmon or asparagus)
  6. Wrap nori strip around the width of sushi
  7. Wet edges of nori with your fingers to secure
  8. Serve with soy sauce


Making sushi ‘boat’

  1. Cut one sheet of nori into thin strips (about 4cm x 8cm)
  2. Fill a small dish with water
  3. Wet finger tips
  4. Take some rice and shape into a small oval (about 3cm x 5cm)
  5. Wrap nori strip around the outside of sushi (making sure nori is higher than rice)
  6. Wet edges of nori with your fingers to secure
  7. In a bowl combine tinned corn, diced green capsicum, diced red capsicum, tuna and light mayonnaise
  8. Place mixture on top of rice
  9. Serve with soy sauce

Notes

Continue to dip fingers into the small bowl of water to prevent sushi rice sticking to your hands.

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