Home Made Sushi Recipe
Creating your favourite sushi at your home, its great crowd pleaser & easy to make a variety of fillings for taste & dietary requirements.
Equipment Required:
- Bamboo sushi mat
- Bamboo sushi mat
Ingredients
- Sushi seasoning / sushi vinegar - ⅔ Tablespoon (Adjust to taste)
- Sushi rice - 1 Cup
- Nori sheets / sushi sheets - 5
Your filling of choice: (Our suggestions)
- Protein Tuna/ salmon/ chicken/ tofu/ crab sticks - 1
- Veg capsicum (peppers)/ carrots/ avocado/ cucumber - ½
To serve (Optional)
- Soy sauce/ pickled ginger/ wasabi/ Japanese mayo - 1 serving (per pserson)
Preparation:
To make the rice use the absorption method
Step 1:
Take 1-cup of rice, rinse well in cold water.
Step 2:
The rice needs to be cooked, 1 part rice to 1.5 part water. So place cup of rice in a pot & add 1.5-cups of water, add the lid & bring it to a boil.
Step 3:
Once it is boiling, reduce to simmer for around 8 - 10 mins but keep an eye on it. You want the rice to absorb all water but not to burn or stick to bottom on the pot.
Step 4:
Once rice is cooked, cool it quickly by spreading it out on tray, add 2 - 3 tablespoons of sushi seasoning & mix it well. Taste & adjust to your preference.
Prepare your sushi sheet
Step 1:
Place your nori-sheet shiny side facing down & longest edge at bottom. You can place this on sushi mat to help you roll-it but you do not have to, at this stage. Wet your hands to prevent rice from sticking, then place thin layer across sheet, leaving about an inch gap at top.
Step 2:
Add your filling of choice.
Step 3:
Make sure your ingredients are thinly sliced & similar length, so they can lined up on rice. Place your filling half-way up the rice & let it hang over the sides, make it sure that whole roll is filled.
How to roll sushi
Step 1:
Make sure you have Wet hand (some watery hands). Take bottom of the sheet & roll-it up so the bottom meets the top line of rice.
Step 2:
Try to make one full roll of rice keeping it tight, hold the roll in place. Then wet your fingers with water & slightly dampen the remaining edge of nori sheet, then continue to roll the sheet, sealing the roll.
Step 3:
Place roll on the sushi-mat, roll mat around the sushi giving it a gentle yet firm squeeze. You want to compact the roll, keeping-it round, but not squash it.
Step 4:
Once you have made-up all your rolls, make sure your knife is very sharp & run the edge of the knife under a running-tap. Cut roll in half then keep cutting pieces in half again til you have 8 pieces. (Keep running the knife under little water in between cuts, to prevent rice from sticking).
Notes
If you can not find sushi-rice, then you can replace it with medium grain rice.
