Seriously Simple Sushi

If you're here in hope of finding some of that fancy sushi business, then I'm afraid you have come to the wrong place.

I'm yet to master the art of sushi making.

Hang in there for a second though, I might just be able to convince you to give this a go anyway.

Lots of us seem to think that making our own sushi is impossible. Well, you're wrong.

All you need is a little bit of patience with the rice and then you're more than half way there!

You can find sushi everywhere, but unfortunately the majority of it is pretty awful. Good sushi is expensive. Amazing, but expensive. I still love going out to eat sushi, but making it myself means I don't end up spending my entire food budget in one go ;).

You can find most of the things you will need for making your own sushi relatively easily in supermarkets, including bamboo rolling mats.

I'll let you in on a little secret. I couldn't find chopsticks ANYWHERE. In Japan they use their hands to eat sushi, and sushi is Japanese so...just saying.

The great thing about this is that you can pick and choose what you want to use in your sushi rolls. If you can find sushi grade salmon or tuna, then these are perfect options. I always use cucumber to add a crunch, and avocado to add a creamy texture to the sushi.

For around 3 rolls you will need:

250g sushi rice

Sushi nori sheets

2 tbsp rice vinegar

Bamboo rolling mat

Cling film

For the filling:

1 avacado

1/2 cucumber

4 Crabsticks

1 tin of tuna

Optional (all a must for me):

Wasabi

Sushi ginger

Soy sauce

Mayonaise (for tuna)

1. Rinse sushi rice and drain.

2. Pour rice into pot and cover with cold water. Leave for 20 minutes.

3. Cut crab sticks, avocado and cucumber into long, thin slices.

4. Drain water from rice and pour 400ml of fresh water into pot. Bring to a boil on stove, and then place lid on pit and simmer for 10 minutes. At this point, I like to keep an eye on the rice to make sure it doesn't burn.

5. Once rice is cooked, pour it into a large oven dish or baking tray to cool down.

6. Once rice has cooled completely, pour into bowl and add rice vinegar. Mix until all rice is covered.

7. Cover rolling mat in cling film (I do this to make the clean up easier at the very end). Place nori sheet on mat, I usually place it down so that the longer side is going in the same direction as the ingredients will.

8. Using your hands, press rice down in a thin layer. Start around 1 cm in from the side of the seaweed closest to you, and around 0.5 cm from the end furthest away. There are lots of different ways to do this, you can play around and find the one you prefer.

9. Place your fillings in the middle of the rice, in a thin line.

10. To make this next part a little easier for the both of us, I've left a link to a quick youtube video. Making the sushi roll is actually very simple once you get the hang of it.

https://www.youtube.com/watch?v=9kPNznO7v4M

Emily

#Sushi