Sushi

By May 14, 2020 May 16th, 2020 Japanese, Pasta/Rice

Great finger food, filled with whatever you choose 

Serves

1

Prep time

10 Minutes

Cooking time

15 Minutes

Ingredients

  • ½ cup sushi rice
  • ½ cup cold water
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 sheet nori
  • soy sauce and wasabi for dipping
  • 3 filling suggestions below

Filling options:

1

  • Prawn or tuna
  • Avocado, chopped
  • Sriracha Mayonnaise*

2

  • Teriyaki chicken
  • Green shallot, long slices
  • Cucumber, batons
  • Lettuce
  • Kewpie Mayonnaise

3

  • Avocado, chopped
  • Cucumber, batons
  • Carrots, julienned
  • Capsicum slices
  • Wasabi mayonaise*

Method

  • Rinse the rice under cold running water two to three times then drain 
  • Place rice and water in a medium saucepan, bring to boil then reduce heat to very low
  • Place lid on and cook on low for 10-12 minutes
  • Turn heat off leaving the lid on, stand for 10 minutes more
  • Place the vinegar, sugar, and salt in a microwavable bowl and cook in the microwave for 30 seconds, stir well
  • Pour this liquid into the cooked rice and cut and turn to coat and separate  rice grains
  • Cut the nori sheet in half lengthways 
  • Cover a sushi mat with plastic wrap then place half the nori sheet on mat, cover with half the rice 
  • Place filling of choice into the centre. Bring the sushi mat with nori sheet and rice to roll over the filling and gently squeeze to tighten the roll; not too hard as filling will come out the sides. Cut in half if preferred
  • Repeat using remaining nori sheet and filling of choice
  • Place on serving plate. Serve and Enjoy!

*Note: Flavour 1 tablespoon of mayonnaise by adding a little Sriracha sauce or Wasabi paste, stir well to combine, be careful as both of these are spicy; you can always add a little more if need be

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