Sunday, 7 August 2011

Recipes - Sushi


2 cups arborio rice
1/4 cup rice vinegar
2 tbs sugar
1tsp salt
1/2 tsp soy sauce, plus extra to serve
fresh salmon fillet approx. 250-300g
1 pkt nori sheets
1 cucumber, cut into thin strips
1 avocado, peeled and cut into thin slices
wasabi, plus extra to serve
pickled ginger, to serve

Step 1 - To make sushi vinegar place rice vinegar, sugar, salt and soy sauce in a small saucepan and stir over low heat until sugar and salt have dissolved. Set aside.
Step 2 - Cook rice. Spread cooked rice in a baking dish and pour sushi vinegar over rice.  Use a spatula to fold together, spread into a single layer and leave to cool.
Step 3 - Remove bones and skin from salmon and cut into thin strips.
Step 4 - Place a nori sheet, shiny side down, on a board or bamboo mat.  Spread a thin layer of rice over nori, leaving a 1/2cm at top.  Spread a very thin layer of wasabi about 1.5cm from the bottom and layer salmon, avocado and cucumber. Roll firmly.
Step 5 - Repeat until you have used all the rice.  Rolls can be cut in half or into 1cm rounds.
Step 6 - Serve with soy sauce, wasabi and pickled ginger.


For a variation, cut a chicken breast into strips and marinade in teriyaki sauce.  Cook in a grill pan and allow to cool before making sushi.  

As the rice is sticky, make extra sushi vinegar and use it to dip your fingers into before working with the rice.

This recipe makes about six rolls.

No comments:

Post a Comment