Sushi Party

1 hr

4 Servings

Equipment

Sushi mat, sharp knife, chopping board, cling film,

Steps

  • Soak the rice for 30 mins (optional) then wash the rice grains until water runs clear 

  • place in saucepan and add 2 cups of water. Bring to boil then simmer with lid on for 10 mins.

  • Turn off heat, keep lid on and allow to steam for 10 mins.

  • Mix rice vinegar, sugar and salt until disolved, por and mix into the rice. Transfer the rice to a wide, shallow dish to cool.

  • Prepare vegetables into long strips roughly 1.5 inch long, or If using tuna, mix with mayonaise.

  • When ready to roll your sushi, place a square of cling film on the mat, with the nori (seaweed sheet) on top.

  • Lay a thin coating of rice over the sheet, leaving a space of around 1 inch at the top.

  • With your finger, create a indent along the bottom of the sheet, to place your fillings along.

  • Add your filling of choice, making sure not to over fill.

  • Now start rolling, using the mat and the clingfilm to guide you. 

  • Make sure to keep the first roll over the filling tight, by pressing down and pulling towards you.

  • Continue to roll, wetting the top edge with water, which will act to seal.

  • Keep in the clingfilm and store in the fridge until ready to eat.

  • Cutting tips: Use a sharp knife and a glass of water to keep knife clean. Cut in half, and half again, to achieve uniform size pieces.

  • Serve with soy sauce, sushi ginger and wasabi.

Ingredients

  • 1 cup sushi or jasmine rice

  • 4 nori sheets (seaweed)

  • 1 tbsp vinegar (Cider/ Rice)

  • 1 tsp sugar

  • 50g sesame seeds

Choose any of the following filling ideas, or add your own:

  • Avocado

  • Cucumber

  • Asparagus

  • Mango

  • Spring onion

  • Cooked and cooled sweet potato

  • Cooked chicken

  • Tuna and mayonnaise

  • Smoked Salmon

  • Cooked Prawns

For Dipping:

  • Soy sauce 

  • Pickled ginger 

  • Wasabi

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