Sushi is a favourite of mine and I decided to share my recipe and favourite types of sushi as the recipe this week. I love how simple or complicated it can be in order to make a delicious and filling meal or snack. All I would say is to have time to cook the rice as it can vary. As well as this quantity will vary so I have not included them. To see proper measurements I recommend looking up quantities online or on your packages.
- Sushi rice
- Nori Sushi Sheets
- Wasabi (optional)
- Bamboo Mat (to help to turn the sushi for wrapping, optional but does help)
- Soy Sauce
- Pickled Ginger
- First, rinse the rice over cold water. Drain carefully to ensure quicker cooking time and to make sure there are no bits.
- Next pour around 1 pint of water into the saucepan of rice and let it simmer for 20-30 minutes until all or nearly of the water has been absorbed by the rice.
- Then remove the rice from the heat and place the lid on top the rice for around 10 minutes.
- Then using a bamboo mat or similar device place a piece of Sushi Nori Sheets on top and spread some rice generously over three-quarters (leaving the quarter closest to you free of any rice) but not too much as this will make wrapping your sushi hard.
- After this place your fillings on top of the parts with rice. Same as before apply generously but make it easy for yourself to wrap. You can choose anything for fillings but vegetables, crabstick or smoked salmon work best.
- Now wrap! This part is hardest of all, however, turn the sushi away from you. Make sure to tightly wrap it otherwise, your fillings will fall out.
- Finally, to serve lay out some soy sauce for dipping and pickled ginger to taste. Cut your sushi roll using a sharp knife making sure each piece is not too big but not too small.
DISCLAIMER: Some parts of this recipe were helped by the BBC Good Food Website. Click here to view the source of this post.