If there’s one type of food that I need to pick to eat for the rest of my life, it would probably be sushi! Well I’ve never really tried to eat sushi everyday, but I like it so much that I feel I can eat it everyday. That’s lots of carbs though… Anyhow I’ve always wanted to make sushi at home, but getting the rice right was the part that scared me the most, so I’ve always been delaying it, until my birthday this year, I finally gathered all my courage, coupled with the encouragement and enthusiasm of my awesome friend Sarah. We finally got around to making them for my birthday evening.
We decided to keep it simple, since it was our first attempt. So there was no fresh fish, instead we used smoked salmon.
Ingredients: Japanese Rice, Rice Vinegar, Salt, Sugar, Seaweed (nori), Avocado, Mango, Cuccumber, Crab sticks, Smoked salmon, Japanese Omelette, Lettuce leafs (Arugula), Sesame seeds, Wasabi, Soya sauce
- Measure 2 cups of sushi rice (Enough for 4 rolls)
- Rinse the rice well under running water until water is almost clear (not milky white anymore)
- Drain the rice in a sieve and leave it for about 15-20 minutes
- Add 2 1/4 cups of water and let the rice soak for a bit
- Add the pot of rice to the stove and bring it to boil over medium heat
- Lower the heat and let it cook for 10 more minutes
- Apparently it is important to open the lid while the rice is cooking
- Remove the pot from the stove and let it rest
- Open the lid and let it cool down
- When it is warm and not hot anymore, move the rice to a big bowl or plate
- Add 1/4 cup of sushi vinegar, sugar and salt and mix well with a wooden spoon
- Fan the rice while mixing
When the rice has cooled down to room temperature, it is now time to make the sushi makis.
- Put a seaweed sheet (nori) on a rolling mat, with the rough side facing upwards
- Dip your hands in water
- Take a handful of rice and place it in the middle of the nori sheet and start spreading equally everywhere
- Add any ingredient you want to use (could be slices of avocado, mango and salmon)
- Roll the maki, press, and roll again to ensure it’s tight and smooth
- Use a sharp wet knife to cut the roll into little pieces
You’re done!! Dip in soya sauce and wasabi mix and enjoy!
P.s My favorite roll was the Mango Avacodo Smoked salmon roll! It was very flavourful!
If you want to pack some rolls for lunch the next day, make sure to not cut the rolls yet, and make the rice a little softer, otherwise it will be dry and hard the next day.