Description
In order to make sushi you need time, patience, a flair for subterfuge and ideally an accomplice.
Ingredients
Scale
- 320g sushi rice
- 100ml rice vinegar
- 2 tbsp sugar
- 1 teaspoon salt
- 200g raw fish , cut into thin finger length strips with about half the width of your finger
- 3 tablespoons each black sesame seeds and toasted sesame seeds
- 4 nori sheets
- 1/2 cucumber, julienned
- 2 avocados, thinly sliced
- 4 spring onions, julienned
- Japanese soy sauce
- Pickled ginger
- Wasabi
- Sushi mat (optional, you could just use clingfilm instead)
Instructions
- First wash the rice by placing in a large bowl of water and gently rubbing it together.
- You will need a few changes of water until it runs clear and is ready to go.
- Add the sushi rice with an equal volume of water to a large saucepan.
- Bring to the boil, then reduce the heat and cook for 10 minutes with the lid on.
- Leave to rest for 10 minutes.
- Meanwhile make the sushi vinegar by heating the vinegar, sugar and salt until all melted together.
- Leave to cool.
- Spread the rice out on a ceramic baking tray, drizzle with the vinegar and then gently mix it in using a spatula while fanning the rice with some cardboard so that it cools to room temperature.
- Maki (the roll with the seaweed on the outside) is the easier sushi roll to make.
- Put the nori down on the rolling mat with the rough side facing up
- Spread the nori with a 1/2cm smoothed out layer of sushi rice
- In the middle of the sheet, put three or six pieces of fish in a line.
- Add some cucumber, spring onion and avocado
- Sprinkle some sesame seeds, and add a little wasabi
- Using the mat, roll it up tightly and then roll it back and forth like a rolling pin to round it out.
- For the uramaki, spread the rice on the nori sheet as above.
- Sprinkle the rice with sesame seeds and press in to coat.
- Cover the sesame seed side with a layer of cling film.
- Flip it over so the nori is now facing up.
- Put your filling in the middle of the nori and roll up as before.
- Thinly slice the rolls using the thinnest, lightest, sharpest knife you have (a filleting knife is good) into either 6 or 8 pieces depending on your preference.
- Serve at room temperature.
- Prep Time: 2 hours
- Cook Time: 20 mins
- Category: Side