Updated: Oct 17, 2020
These are fun to make and a great family activity. You can bespoke your sushi and fill them with your fave ingredients. Avocado, carrot, coloured peppers, cucumber, chives, fresh tuna, tinned tuna mixed with mayo and smoked salmon all work well. The tip to successful sushi is the prep of the rice, rinsing it to remove the starch and soaking it before cooking.
The sushi nori are the seaweed papers, which you can also buy in most supermarkets and you'll need some sushi rice. Clear Spring stock all the ingredients and show great step by step instructions to cooking the rice. If you are cooking it the day before cover with film and chill in the fridge until ready to use. To cool it quickly spread on a baking tray, lined with cling film in a thin layer and cover with a tea towel.
The rice is traditionally sprinkled with rice wine vinegar mixed with a little sugar, apple cider vinegar and white wine vinegar are a good substitute.
You can use cling film and a tea towel to roll them. Alternatively, you can buy a sushi rolling mat £1.30 from most supermarkets https://www.sainsburys.co.uk/gol-ui/product/yutaka-sushi-rolling-mat
Makes 24 pieces, you can halve the recipe to make 12.
What you need:
250g uncooked sushi rice
340ml cold water
2 tbsp rice wine vinegar or cider/white wine vinegar (optional)
2 tsp caster sugar
4 sheets Sushi Nori (these are the seaweed papers) - use the large square ones or half sheets if you can't get hold of the larger ones.
½ red pepper
Use your fave ingredients for the filling, a few slices smoked salmon, tuna mixed with mayo, avocado (sprinkle with lemon juice or vinegar to prevent browning), chives, carrot, coloured peppers
To serve: soy sauce for dipping, pickled ginger, wasabi
What to do:
Sushi rice: Wash the rice in a bowl with cold water, handling the grains gently and rinsing frequently until the water runs clear, drain well.
Place the rice in a saucepan and soak in 340ml of cold water for 30mins before cooking.
Bring to the boil then reduce the heat and simmer with the lid on for 10-12 minutes.
Remove from heat and leave to rest for a further 10 mins with the lid on.
Using a spatula spread rice gently over the base of a large bowl. Mix together the vinegar and sugar and sprinkle over the rice. Gently fold into the rice, cover with a clean tea bowl and leave to cool. Cover with film and leave in the fridge if you are cooking it in advance.
To make the sushi: deseed or peel the vegetables, then cut into fine strips or batons. Slice the smoked salmon into thin strips. If you are using avocado sprinkle with a little lemon juice or vinegar to prevent browning.
Place a sheet of nori, shiny side down on a bamboo sushi mat, then spread a quarter of the rice over the sheet leaving about 3 cm clear at the top.
Add some vegetables, fish in a horizontal line across the rice.
Begin rolling the mat from the near edge, keeping the filling in place with your fingers. Roll firmly but not too hard.
Continue rolling until you reach the end of the nori sheet, keeping it tight. Remove the roll from the mat and cut into 6 or 8 pieces with a wet knife. Repeat with next piece of nori.