Sushi is delicious to eat, and fun to make. It is a great dinner party meal and a fun family event.
Here are the basics on how to make sushi:
- 5 cups of (uncooked) short grain ‘sushi rice’
- ¼ cup seasoned rice vinegar
- 1 avocado, sliced into thin julienne pieces
- Fresh salmon, sliced into 1/2cm thick julienne pieces
- 1 cucumber, sliced into julienne pieces
- 6 seaweed sheets – package should specifically say it is for sushi-making
- Optional: pickled ginger, wasabi, soy sauce – for serving
- Prepare the rice:
- Cook the rice as per the package instructions. Be sure to use ‘sushi rice’ as this is stickier and easier to handle in sushi rolls. Ensure your rice is cooked through.
- Place the rice vinegar onto the rice and gently toss to evenly distribute the rice vinegar. Cover a flat tray with aluminium foil and spread rice on it to allow it to cool. The rice should be completely cool before using.
- Choose your fillings. For this recipe we are using salmon, avocado and cucumber. Some other options can include any combination of the below favourites:
- Cooked chicken
- Cooked crab meat
- Cream cheese
Ensure your fillings are cut into thin lengths, for easier eating and rolling.
- Using a bamboo mat, lay a seaweed sheet shiny side down on the bamboo mat and gently flatten a thin layer of rice over the entire sheet. Gently press rice to sheet to obtain ‘stickiness’.
- Lay chosen ingredients in a row, about an inch or so from the edge closest to you.
- Rolling away from you, gently hold your ingredients in place with the tips of your fingers. Using your thumbs, pick up the bamboo mat and roll until the edge of the sushi sheet is touching the rice. Lift the edge of the bamboo mat so that it does not get rolled into the sushi roll, and continue to roll.
- Firmly roll until the entire seaweed sheet is tightly wrapped. Press sushi firmly but gently to ensure ingredients stick.
- Let your sushi sit for a few minutes prior to cutting. Roll/prepare additional rolls as desired.
- Using a sharp knife, slice sushi to your preferred thickness. Enjoy with your favourite garnish – wasabi, pickled ginger, soy, etc.
Practice makes perfect, but the taste is present from your first attempt.