Sushi — a fun guide to making sushi rolls, pressed sushi and sushi balls at home with seasoned rice, nori and your favourite fillings. A hands-on treat for all ages.
- 300ml Sushi Rice
- 2 tbs Caster Sugar
- 3 tbs Mayonnaise
- 1 tbs Rice Wine
- 1 tbs Soy Sauce
- 1 Cucumber
Video
Preparation
- To make sushi rolls, lay a nori sheet on the mat, shiny-side down. Dip your hands in vinegared water, then pat handfuls of rice on top in a 1cm-thick layer, leaving the furthest edge from you clear.
- Use a spoon to spread a thin layer of Japanese mayonnaise down the middle of the rice.
- Top the mayonnaise with a line of your favourite fillings, such as tuna and cucumber.
- Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
- When you reach the edge without rice, brush with a little water and continue rolling into a tight roll.
- Remove the mat and roll tightly in cling film, then cut into thick slices and unravel the cling film.
- To make pressed sushi, line a loaf tin with cling film and place a thin layer of smoked salmon inside on top.
- Press about 3cm of rice over the fish, fold the cling film over, and press down as much as you can, using another tin if you have one.
- Turn the block onto a chopping board, cut into fingers, then remove the cling film.
- To make sushi balls, place a topping such as half a prawn or a small piece of smoked salmon on a small square of cling film. Use damp hands to roll walnut-sized balls of rice and place on the topping.
- Bring the corners of the cling film together and tighten into balls by twisting, then unwrap and serve.
