On the Saturday before Easter Sunday we had a fun family meal: tempura, sushi rolls and hot pot (more on the hot pot and tempura later…). Sushi is something I love cooking, and eating too: after all the chopping is done it’s easy to make, and it’s good and healthy too.
I would recommend specialist ingredients for making sushi: sushi rice and nori are key. They are available from the specialist food sections at bigger supermarkets (ie Tesco) and at Asian supermarkets (which are in most cities).
Sushi rolls are the easiest sushi to make! You just need a variety of ingredients to fill the rolls. This time we used: cucumber, carrot, asparagus, omelette (eggs and soy), tofu (cooked in soy sauce to give it a bit flavour), king prawn and spring onion. Any filling ingredient will do as long as it is cut good and thin, for instance carrots cut lengthways are ideal.
Cooking sushi rice
The first thing to do is wash the sushi rice in a large bowl full of water. Change the water a couple of times.
A rice cooker is the ideal way to cook sushi rice. Using the cup and the liquid indicators in the bowl, it is so easy to get the perfect rice. Mind you, most sushi rice comes with good instructions about how to do it in a regular pot!
I use rice wine vinegar, a little salt and sugar (or sweetener) to add a little extra flavour and sticky to the sushi rice. There are lots of recipes for this online. You can add the individual ingredients (this is what I do as it’s quicker!), or warm them together in a pot first before adding to the rice. Mix thoroughly.
Making sushi rolls
I don’t usually use a rolling mat, but they are handy to make sure you get a firm roll.
Firstly, lay out a sheet of nori shiny side down. Add some sushi rice and spread in a thin* layer over the sheet, leaving a gap with no rice on the far side of the sheet.
On the near edge of the sheet, add a few strands of filling – two of three works well.
From the near side of the sheet, roll. The gap on the far side if the sheet will stop filling and rice escaping. The end of the sheet wont need to be stuck down – the moisture in the rice will seep into the nori and seal the roll.
Teh rolls can be kept, uncut, until ready to use. As long as the fillings are safe and keep well, then sushi rolls can keep for a couple of days in my experience. Fillings that don’t keep so well include avocado (it browns) and raw fish (it goes off).
When you’re ready to serve the sushi, slice the rolls. I always take the ends off (they usually don’t look so pretty!) and cut the rolls into slices a little thicker than 1cm. They look really nice when laid out on a plate.
Sushi needs soy sauce, mixed with a little wasabi paste, Dip the sushi in the soy mix and enjoy. Chopsticks are not compulsory.
TOP TIP: a sushi roll of two makes a fantastic lunch. Take a bottle of soy and a wee bit wasabi to make the experience complete.
*The thicker the layer, the thicker the sushi! I find it hard to do thin rolls, so just go with it…
Slimming World Syns: if you use rice without sugar (ie use unsullied rice, or sweetener in place of the sugar) the rice will be Syn Free. Make sure your fillings are SYn Free too, and sushi can be a fantastic Syn Free meal.