Description
Homemade sushi is easier than you think! This recipe guides you through making both maki and uramaki rolls.
Ingredients
Units
Scale
- 1 cups (237 ml) sushi rice
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1/2 lb raw fish
- 6 tbsp (90 ml) black sesame seeds
- 6 tbsp (90 ml) toasted sesame seeds
- 4 nori sheets
- 1/2 cucumber
- 2 avocados
- 4 spring onions
- Japanese soy sauce
- Pickled ginger
- Wasabi
- Sushi mat
Instructions
- Wash the rice by placing it in a large bowl of water and gently rubbing it until the water runs clear.
- Add the sushi rice and an equal volume of water to a large saucepan.
- Bring to a boil, then reduce heat and cook for 10 minutes with the lid on.
- Leave to rest for 10 minutes.
- Make the sushi vinegar by heating the vinegar, sugar, and salt until melted.
- Leave to cool.
- Spread the rice on a ceramic baking tray, drizzle with vinegar, and gently mix using a spatula while fanning to cool to room temperature.
- Put the nori on the rolling mat with the rough side up.
- Spread the nori with a 1/2cm layer of smoothed sushi rice.
- Put three or six pieces of fish in a line in the middle of the sheet.
- Add some cucumber, spring onion, and avocado.
- Sprinkle with sesame seeds and add a little wasabi.
- Using the mat, roll it up tightly, then roll back and forth to round it out.
- For the uramaki, spread the rice on the nori sheet as above.
- Sprinkle the rice with sesame seeds and press to coat.
- Cover the sesame seed side with cling film.
- Flip it over so the nori is facing up.
- Put your filling in the middle of the nori and roll up as before.
- Thinly slice the rolls into 6 or 8 pieces.
- Serve at room temperature.
Notes
- To prevent sticking, lightly dampen your sushi mat with water before placing the nori sheet.
- For a vegetarian option, substitute the raw fish with cooked shrimp, tofu, or assorted vegetables.
- Store leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours. They are best served fresh.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls
- Calories: 350
- Sugar: 10
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 4
- Protein: 15
- Cholesterol: 50