Going out for sushi can be a really disappointing
experience either poor quality and also there
can be really bad health concerns if the sushi
chef doesn't abide by the health and
temperature guidelines, however it is really
easy and a lot cheaper to make at home.
Using sushi rice, wash the rice until the
water runs clear.
Then heat in a rice cooker or lidded pan to
the ratio of 100g rice to 125g water per person.
Bring to the boil and then simmer until the
water is absorbed by the rice
Take off the heat and allow to sit without
removing the lid for 10 minutes.
Make up seasoning
90ml sushi rice vinegar
2 tbsp sugar
1 tsp salt
stirring until dissolved
Spread the rice out onto a large tray and
sprinkle with the seasoning using a wooden spoon
to mix gently and allow to cool.
To make a simple Norimaki roll
Lay down a sushi rolling mat with a sheet of
Dip your fingers into a bowl of cold water
(this stops the rice sticking) and spread out
some rice over two thirds of the nori, not too thickly.
Then lay thin strips of whatever takes your
fancy on the middle of this, favourites are cucumber,
carrot, avaocado, capsicum, fish if you want,
salmon, raw mackerel (you can use raw or
smoked fish if you wish), or tuna and then
sprinkle with coriander, or wasabi,.
Once you have the sushi laid out it’s time to
Keeping an even firm pressure roll the end
nearest you over and over again, releasing the
front edge of the rolling mat as it goes over.
The first one you do will probably be a bit loose,
but you’ll soon get the knack of it the
combinations are endless.
Nigiri is made by shaping a small ball of rice
in your hand, and simply laying a slither of fish on top.
Serve up with some soy sauce, pickled ginger
Kids love them, because they are fun and they
can eat them on the go. Also great for lunchboxes.