"I adore sushi, and it is actually far simpler to make than you think. I like to make these simple maki rolls. They are great for lunch, an evening meal, or a simple snack. You could even wrap them whole in greaseproof paper to take on a picnic. I love making them with my boys and we enjoy filling them and rolling together. You can add any fillings you wish."
Sushi
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- Recipe Card
Prep time 40mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 400 gram sushi rice
- 750 milliliter cold water
- 2 tbsp rice vinegar
- 4 sheets of nori seaweed
- 100 gram fresh good quality salmon
- 50 gram cream cheese
- 1/2 cucumber, thinly sliced lengthways
- 1 avocado, thinly sliced lengthways
To make the rice
Method
Step 1
Rinse the sushi rice in a sieve under cold running water. Then place the clean rice into a medium saucepan with the fresh cold water. Leave it to soak for 30 minutes, then turn on the heat. Bring to the boil then immediately reduce the heat to low, cover and cook for 10 minutes until the water has been absorbed. Stir to ensure the rice isn’t sticking to the pan. Remove from the heat and leave the lid on for a further 5 minutes to ensure it is cooked.
Step 2
Using a silicone spatula, loosely spread the rice out on a large tray without squashing it. Drizzle the rice vinegar evenly over the warm rice and use the spatula to gently stir it in. Leave the rice to cool completely.
To fill your sushi
Step 1
Put a small bowl of iced water next to you for wetting your hands continuously, so the rice doesn’t stick as you work. Holding your nori sheet horizontally, cut a quarter off the top with scissors. I find this helps to form a better roll and the rest of the nori is excess that is not needed. Place your trimmed nori sheet on a bamboo sushi rolling mat, with the edge of the sheet meeting the edge of the mat closest to you.
Step 2
Evenly spread some rice over the sheet to form a layer about 2mm deep, leaving 2cm of space at the top. Do not push your rice down or load it up too much. Add your fillings of choice in a horizontal line across the rice, about 1cm up from the edge closest to you.
To roll your sushi
Step 1
Lift the bamboo mat and start rolling. Work from the middle, as opposed to the edges, to roll the nori sheet over the contents, keeping the filling in place with your fingers. Roll firmly but not too hard until your nearest edge meets the empty space on the other side.
Step 2
Wet your finger and run some water along the clear edge, then continue rolling to stick the ends together. Press gently with your fingers to close the roll, then cut into 6 to 8 even pieces with a sharp knife, discarding (eating) the end pieces.
Step 3
Repeat the filling and rolling process to use all the nori sheets. Enjoy your sushi with soy sauce, pickled ginger and wasabi. Chopsticks are of course essential.