I can’t get enough of sushi with its tangy seasoned rice, creamy avocado and egg, crispy vegetables and tempura, and salty nori. Much like making spring rolls, everything is incredibly easy to prepare, but it takes some time to get to the assembly stage. At that point, each roll of sushi takes a mere minute to assemble. The prepared pieces can be kept in the fridge for a few days. The pieces with the avocado won’t keep that long though, as the fruit will brown.
Ingredients – Sushi Rice
- 1½ cups sushi rice, rinsed
- 2¼ cups water
- 3 tbsp rice wine vinegar
- 1 tbsp sugar
- 1 tsp salt
Or, for more rice:
- 2½ cups sushi rice, rinsed
- 3¾ cups water
- ⅓ cup rice wine vinegar
- 2 tbsp sugar
- 1½ tsp salt
Instructions – Sushi Rice
Rinse the rice under cold water until the water runs clear. This will take around 5 minutes (you can use your hands to rub the rice gently and help the process along). This step is extremely important, since it prevents the rice from being goopy. Place your rice in a medium saucepan with the water and let sit for 30 minutes. Cover, bring to a boil, and turn the heat down to a simmer. Cook for 15 minutes or until the water is completely absorbed.
Meanwhile, combine the vinegar, sugar, and salt in a small bowl. Mix until the sugar and salt are dissolved.
When the rice is cooked, place into a large, shallow bowl and, using a spatula, cut through the rice a few times to begin the cooling process. Then add the vinegar, sugar, salt mixture and continue to use the spatula to make long cutting motions though the rice. Stirring the rice would make the mixture too goopy. Using the spatula to make lines through the rice doubles as stirring, and helps the rice to cool.
Ingredients – Sushi Filling
Some of my favorite fillings include:
- Red pepper, cut into strips
- Carrots, cut into thin strips
- Cucumber, deseeded, cut into thin strips
- Avocado, skin removed, cut into strips
- 2 egg omelette, cut into strips
Ingredients – Assembly
- Nori (seaweed wrapper)
- Black sesame seeds (optional, but both beautiful and delicious)
- Bowl with warm water
- Sushi mat covered with cling film
In my video, I instruct you on how to make these two different types of sushi rolls: seaweed on the outside (maki), and rice on the outside (uramaki).
For maki, lay the nori (seaweed) shiny side down on the mat, longest side facing you, then dip your hands in the water and lay down a thin strip of rice around 1 inch from the side closest to you. Place your chosen veggies atop the rice. Make sure not to put too much or your roll won’t seal properly. Now roll the nori tightly over the vegetables using the mat. Unfold the mat, move the roll back and roll and squish a few more times in order to create a tightly rolled sushi! For clearer instructions, watch the video.
For uramaki, place your lined mat to the side, then take your nori and cover the rough side with a thin layer of rice. This is easiest to do if you keep your hands damp using your handy dandy bowl of water. Sprinkle with black sesame seeds, and place the covered sushi mat atop the rice covered nori. Flip everything so the mat is on the bottom and the nori is on top. Now place your veggies in a line with the widest side closes to you. Follow the same roll and squish method.
Cut your sushi with a very sharp chef’s knife a serrated knife.
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