Sushi

2 mains

PORTIONS

Ingredients

  • 1 cup short-grain rice
  • 2 cups boiling water
  • 4 tsp white wine or rice vinegar
  • 4 tsp sugar
  • 4 tsp sherry
  • 1 tsp salt

Method

Sushi is remarkably simple to make and is a great low-fat food!

From 'Easy Everyday Recipes for the Whole Family', by Simon and Alison Holst

Place the rice in a large microwave-proof bowl and cover with cold water. Drain the rice, then cover with water and drain again.

To microwave: Pour the boiling water over the rice, then cover the bowl and microwave at Medium (50%) power for 15 - 20 minutes or until the rice is completely tender. Remove the bowl from the microwave and stir in the vinegar, sugar, sherry and salt. Leave rice to cool to room temperature.

To cook conventionally: Place the rice in a large heavy pot (with a close-fitting lid). Measure in the boiling water, bring rice to the boil, then cover pot and reduce the heat to very low and leave to steam for 15 minutes. Remove the pot from the heat and stand for a further 10 minutes before stirring in the vinegar, sugar, sherry and salt. Leave rice to cool to room temperature.

The fillings you choose will depend on the type of sushi you are making and your own preferences, but here are a few suggestions:

shredded surimi
fresh (or canned) tuna
smoked (or raw) salmon
strips of cucumber
strips of carrot
sliced avocado
strips of red/green/yellow capsicum
strips of omelette
pickled ginger
pickled vegetables
wasabi paste**
yaki nori (roasted seaweed sheets)

** wasabi paste (pale green with toothpaste consistency) is like a very, very, very hot mustard and a tiny bit goes a long way.

Rolled Sushi (Maki-sushi)
Probably the best-known form of sushi, sliced sushi rolls are actually very easy to make.

Lay a sheet of nori on a clean dry bench or sushi mat (the mat isn't essential it makes getting the roll started a little easier). Spread a layer of rice about 1cm thick over the nori, leaving a 2 - 3cm strip down one long edge clear.

Arrange your selected filling/s in a band along the middle of the rice. Brush the exposed nori strip with a little water, then roll up, starting from the rice-covered edge.

Sit the roll seam side down for 2 - 3 minutes before cutting into 2 - 3cm thick slices. 

To serve

Arrange your sushi on plates or a platter and serve with pickled ginger, wasabi paste (for the adults) and a bowl of Kikkoman soy sauce for dipping.