Sushi

The other night I got a mad craving for sushi, but I really didn’t want to spend loads going to a restaurant to satisfy my craving.  I already had a sushi mat that I’d bought ages ago with the intention of becoming a sushi pro, but it was still in the wrapper.  So I went to the supermarket and bought some ingredients and my boyfriend and I had a laugh trying to make sushi.  It was actually a lot easier, and came out a lot more professional looking, than we expected!

Serves 4

What you’ll need:

  • Sushi mat
  • 1 cup sushi rice
  • 4 sheets yaki nori seaweed
  • 3 tbsp sushi seasoning
  • 5 large tiger prawns, cooked and chopped
  • 1 tsp Wasabi paste
  • 2 pieces smoked salmon
  • 1/2 avocado, sliced
  • 1/4 mango, sliced
  • 1 inch cucumber, sliced into sticks
  • Soy sauce for dipping

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Method

  1. Wash the sushi rice in a sieve under the cold tap until the water runs clear then add to a saucepan with 1 and 1/2 cups of cool, salted water
  2. Bring to the boil then simmer with the lid on for 15 min or until all the water is absorbed
  3. Add the sushi seasoning and stir thoroughly, then leave to stand for 10 min in the saucepan with the lid on.  Transfer to a cold plate and cool to room temperature
  4. When the rice is cool, lay a sheet of yaki nori onto your sushi mat, with 2 cm over-hanging the end away from you
  5. Spread a thin layer of rice over the the yaki nori, but leave the 2 cm over-hanging strip clear
  6. Approximately 1 cm from the edge closest to you, put a small line of filling e.g. smoked salmon, avocado and mango
  7. Using the mat, fold over the seaweed and roll it towards the over-hanging edge.  Before you reach the edge, dampen this strip with water so that it will stick and seal your roll.  Wrap tightly in the sushi mat and leave to stick for about a minute
  8. Using a sharp knife with a dampened blade, slice your roll in to pieces
  9. Dip in soy sauce to eat

Substitutions:

  • You can use any filling that you want.  I used prawns and smoked salmon as that’s what I like, but I have a friend who uses chicken as she hates fish
  • Be sparing with the Wasabi paste unless you like it.  The first pieces we made were nearly inedible in places as we’d underestimated how thinly you are supposed to spread it
  • These make brilliant lunch treats, just pack in a lunchbox and keep cold
  • We made these together at the table and ate as we prepared.  It was fun, don’t take trying to get them looking perfect too seriously

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