Sushi is one of those things that intimidates the novice chef. However, we can now report that it is not that difficult. It is a light supper or a starter for a more serious meal. Tuna and avocado works well, as does salmon and cucumber. You can have loads of fun arranging and beautifying it - check out our funky fish below!!!
Ingredients
Fillings
Dips
Don't bother with a bamboo mat, the supermarket desperately tried to flog us one but we resisted and found that it is actually unnecessary.
Method
Boil the rice according to the packet. After it has cooled, add the sugar and the vinegar.
Carefully lay out a sheet of seaweed on a dry surface. Cover the sheet with a thin layer of rice, leaving a border of about half an inch all the way around the edge.
Cut your fillings into long strips and make a line across the sheet. See picture below.
Then roll it up and chop into inch sized bits with a serrated knife. To seal, rub a little vinegar and sugar along the side (like licking an envelope!).
- 300g Sushi rice
- Nori Seaweed sheets
- 1 teaspoon sugar
- 2 tablespoons rice vinegar
Fillings
- Avocado
- Raw Tuna
- Smoked salmon
- Cucumber
Dips
- Soy sauce
- Wasabi
Don't bother with a bamboo mat, the supermarket desperately tried to flog us one but we resisted and found that it is actually unnecessary.
Method
Boil the rice according to the packet. After it has cooled, add the sugar and the vinegar.
Carefully lay out a sheet of seaweed on a dry surface. Cover the sheet with a thin layer of rice, leaving a border of about half an inch all the way around the edge.
Cut your fillings into long strips and make a line across the sheet. See picture below.
Then roll it up and chop into inch sized bits with a serrated knife. To seal, rub a little vinegar and sugar along the side (like licking an envelope!).
You can also do Sushi Slugs (for the uninitiated).
These are done by creating a rice slug and cover with either Tuna or Smoked Salmon and then wrap in a very thin strip of seaweed.
These are done by creating a rice slug and cover with either Tuna or Smoked Salmon and then wrap in a very thin strip of seaweed.
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