I’ve always been under the impression Sushi was imposible to make and required great skill to get it rolled and that it would all fall apart until I’d spent months practicing. Astrid however was more optimistic, and with a few bouts of pestering me about the nori that had been in the pantry for over a year, I said ok, we’d make sushi.
It took two hours from start to finish – although we did make it again yesterday and it only took an hour.
Makes 18 pieces
What you need
3 sheets pre-toasted nori
2 cups cooked short grain brown rice*
1 tablespoon brown rice vinegar
1 tablespoon mirin
100g fish (use smoked, or fresh sashimi quality fish – or make tuna mayo)
– all sliced into thin strips
Shoyu (Japanese soya sauce)
How to make
Lay out everything you’ll need
Lay the nori on the bamboo mat
Put the rice on the nori – the rice needs to go to the far left and right edges – and leave a centimetre at the top with no rice
By now you will have very messy fingers and forget to take the all important photo of laying the filling out on the rice. Starting 1cm from the bottom edge of the rice lay out your strips of ingredients in a single layer. Stop laying out your ingredients well before you reach the top edge of the rice (about 2/3 of the way up).
Then you take the mat and carefully begin to roll up the sushi. Keep the top edge of the mat in line with the rolling edge of the sushi and as the sushi rolls in on itself make sure you don’t roll the mat inside with it! Just keep rolling the mat and letting the leading edge fall to the front of the sushi.
Ensure you keep a good, tight roll, without squeezing it too tight. Just stay firm.
I’m not sure if you’re meant to wet the dry edge of the sushi but I did to ensure a good stick.
Once you’ll rolled your sushi it’s time to cut. You’ll need a bowl of water, a good sharp serrated knife (I used a bread knife) and a paper towel to wipe your knife with.
Depending on how messy your edges are you will want to trim them off.
After a few goes you probably won’t need to. Before you cut wet the knife and in a slow sawing motion very carefully cut the sushi pieces – about 1 inch thick.
Clean, wipe and re-wet the knife between each cut ensuring your knife is clean for each cut – otherwise the sushi will end up with wet rice messing it up.
As you cut each slice carefully put the cut sushi onto a flat serving dish or a spare bamboo mat.
Serve immediately with wasabi, ginger and shoyu (soy sauce).
* To make brown rice – I use 2 cups short grain brown rice and 5 cups water. Cook in a pressure cooker for 15 minutes and sit for a further 10 with the lid on. If you don’t have a pressure cooker use the same proportions but boil in a heavy pot for about 40 minutes until steamed.