Sushi

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Sushi

Sushi

November 16, 2016

  • Prep: 15 mins
  • Cook: 15 mins

Directions

1Wash the rice in a sieve until the water runs clear. Drain and allow it to stand for about twenty minutes to absorb the remaining water and soften. This really IS important!

2

3Put the washed soaked rice and the 1 cup plus 25ml water (275ml total) in a saucepan and bring to the boil. Cover the pan and simmer on very low heat for about ten minutes, until the water is all absorbed.

4

5While the rice is still hot, add 1 ½ Tbsp of the vinegar mix to it and mix using a flat wooden spoon, using a gentle slicing motion to avoid squashing up the rice and mushing it. Cover and allow to cool.

6

7Spread the cooled rice on top of seaweed sheets, using moistened hands to avoid a hopeless sticky mess. Leave a few cm at one end uncovered. Spread filling across centre of rice. Roll up tightly, after dampening the exposed end of the seaweed sheet with clean water to improve adhesion.

8

9Cut the rolls into lengths and serve with ginger, soy sauce for dipping, and wasabi if you like it.

Ingredients

For about 12 normal-sized sushi rolls

1 cup short grain or sushi rice

1 cup plus 25ml water

2 sheets packaged nori (dried seaweed sheets)

Vinegar mix:

60ml rice vinegar

3 tsp sugar

1 tsp salt

Fillings :

Anything you fancy, such as finely chopped carrot, avocado, cucumber, lettuce, thin omelette rolled up and sliced, cooked chicken or other meats, spring onions, etc.

Accompaniments

Soy sauce (gluten-free tamari)

Wasabi if you like it

Pickled pink ginger

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2017-11-17T13:29:07+00:00 0 Comments

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