When Molly first asked if we could make sushi at home (following my refusal to buy take away due to cost) I was a bit flummoxed. But a friend assured me it was quite easy and lent me her bamboo mat to give it a go. Sure it's a bit fiddly, and I can never get it to look as uniform as they do in restaurants but it is easy, and inexpensive to make, and a surprising number of Molly's friends like it! I got the recipe off the web from 'mediterrasian.com' - do visit the site. We stick to traditional fillings like salmon, tuna, avocado and cucumber but you can use crab sticks, cooked prawns, very thin sticks of carrots etc.
Have a go!
2 1/2 cups sushi rice (major grocery outlets sell it, plus, of course, Asian supermarkets)
2 1/2 cups cold water
4 tbs Rice Vinegar
3 tbs fine caster sugar
2 tsp salt
Pickled Ginger (if you like)
Wasabi paste (if you like - way too hot for Molly's taste)
Cucumber, Avacado, Salmon, Tuna, Fish Eggs (as long as you go for roe its surprisingly cheap).
As you are doing rolls a little filling goes a long way.
Place the rice in a colander and rinse thoroughly under a tap until the water runs clear.
Place the rice and cold water in a medium saucepan and bring to the boil.
Cover, and simmer on a VERY low heat for 10 minutes without lifting the lid.
Turn off the heat and leave to sit (covered) for another 10 minutes.
Spoon the rice into a large bowl.
Mix together the vinegar, sugar and salt until the sugar dissolves.
Drizzle over the rice and mix together gently so all the rice is covered. Set aside to come to room temperature.
Toast the Nori sheets by passing back and forth quickly over a stove burner.
Place a nori sheet on the bamboo rolling mat and spread 1 cup of cooked sushi rice evenely over the nori by pressing with wet fingertips (I use less rice to be honest...about 3/4 cup and therefore get more 'rolls')
If you are adding wasabi smear a small amount in a line across the middle of the rice.
Arrange small portions of your chosen fillings (sticks of cucumber, avocado, salmon etc) in a line across the middle of the rice (horizontal line).
Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder, like a fat cigar.
Squeeze the roll firmly. Cut each cigar into six pieces of sushi with a sharp, damp knife. Make sure you get the knife wet after each cut.
Serve with soya sauce and ginger.
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