Wednesday, 12 March 2014

I See You See Sushi

Supermarket sushi (with the exception on the Waitrose chicken katsu bento) is horrible. Agreed? So why not make your own... It's not that hard, promise. You just need the right equipment. I got my bamboo mat from Yo Sushi but you can pick them up in most big supermarkets as part of a kit, they usually have a separate 'world foods' section.

What you'll need:

  • 125g sushi rice
  • 170ml water
  • 3 sheets of nori
  • 3 crab/fish sticks
  • Small piece of salmon (suitable for eating raw - get this from a fishmonger)
  • Half an avocado
  • Sushi ginger
  • Wasabi paste
  • Soy sauce
You can also include traditional Japanese ingredients such as tamago, sakurazuke and inari for your filling but these are a lot harder to find.

(Makes 16)

Firstly prepare your rice. Wash it several times then pour into a pan with the water and bring to the boil. Cover and simmer for 10 minutes then leave to stand for 20 minutes with the lid on. This makes it nice and sticky. The sushi I will show you here is futomaki (when the rice is on the outside it is called California ISO). Place one sheet of nori shiny side down on your bamboo mat. Spread on the rice leaving a 3cm gap at the top.

Cut another nori sheet in half and place in the middle of the rice. Then line up all your fillings in the middle of that second sheet of nori. I did one set with salmon and one set with the crab sticks.

Lift the bottom of the bamboo mat, holding the filling steady with your fingers and then roll round until you've reached that 3cm gap at the top. This is should only be one full turn. Squeeze tight then gently peel off the bamboo mat. The sushi should stay in a cylinder shape. Roll round the last 3cm of nori then wrap in the bamboo again and squeeze tight. Transfer the cylinder of sushi onto a clean chopping board, slice off each end, then cut into four. Serve with wasabi and soy sauce. 

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