Ingredients Method IngredientsFor the rice300g sushi rice100ml rice wine vinegar2 tbsp golden caster sugarFor the Japanese mayonnaise3 tbsp mayonnaise1 tbsp rice wine vinegar1 tsp soy sauce Soy sauce An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to… For the sushi25g bag nori (seaweed) sheetschoose from the following fillings: cucumber strips, smoked salmon, white crabmeat, canned tuna, red pepper, avocado, spring onionTo serve with all styles of sushiwasabi (optional - and fiery!) Wasabi The Japanese answer to horseradish, wasabi is related to watercress and grows in a similar way,… pickled ginger Ginger Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It… soy sauce Soy sauce An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to… MethodKIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down.

Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.Cover with rice and press down. 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.

Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.So usually I only post recipes if I think I can add a new modern spin on a classic, or have come up with a combination I think it really amazing. But occasionally it’s quite nice to just highlight a dish that is perfect, just how it is. Sure, I went through a phase of making brown rice sushi when I was younger and I’ve been intrigued by quinoa sushi for some time, but mostly I just love to eat my sushi straight up, made with sticky white seasoned rice, a selection of vegetables and omelette or tofu.

A little wasabi, pickled ginger and soy sauce on the side, of course. I’ve spoken before about how much we love sushi in this house. And recently when I posted ideas for school lunch boxes, which included sushi, I had a bunch of people asking how I make sushi. sushi to go thousand oaksSo today I’d like to share my recipe along with a few tips I learnt over the years…how to get sushi coins Firstly I’d just like to make it clear that I am by no means an expert on the matter, traditional sushi chefs train for over 8 years to become masters! sushi samba order onlineI have however been making sushi since I was a teenager and hope that I’ve picked up a few tricks and tips that will encourage you to try making your own sushi, if you haven’t already done so.sushi ai order online

The recipe below may seem long-winded, but I assure you it’s really simple and once you have made it once you will wonder why it took you so long to do it! I always make my sushi rice in a rice cooker these days, and LOVE how perfect it comes out, every time. But so as not to exclude those of you who don’t own one, I’ve also included my stove-top recipe too. The fillings that can be used in sushi rolls are endless, but to me the perfect vegetarian sushi needs to have mayonnaise, toasted sesame seeds and avocado. Add whatever other fillings you like, or those that I’ve suggested below. I often use marinated, pan-fried tofu in place of the omelette, and you could always use an egg-less mayonnaise to keep things strictly vegan. My tips for making perfect sushi: Lastly, while chef-me would never recommend doing this if you are aiming to impress family or friends with your amazing sushi-making skills… mum-me does store any left over rolls in an air-tight container in the fridge, which the kids eat the following day for lunch.

Who has time to make sushi from scratch on school mornings? The rice does firm up a little in the fridge, but kids and tired mums don’t usually mind! Of course, sushi should be made using short grain Japanese sushi rice. However, if you are like us and live off sushi this can become rather expensive! I use a medium grain white rice to make our sushi these days. It’s not quite as sticky as proper sushi rice, but it’s fine for us. makes 5-6 rolls (40-50 pieces) sushi rice~ rice cooker method 2 cups short or medium grain white rice or ‘sushi’ rice 2 1/4 cups (560ml) water Place rice into a bowl and cover with water, use your hands to kind of massage the rice, the water will turn white as the starch is washed off the grains, drain and repeat this 2-3 more times until the water is almost clear. Transfer rice to a sieve and set aside to drain for 20-30 minutes. Place rice into the bowl of your rice cooker and cover with the 2 1/4 cups (560ml) water. If you have time, set aside for 30-60 minutes to soak before cooking.

If not set onto cook straight away. When the rice is cooked and the switch has flicked onto warm, leave it to sit for a further 5-10 minutes before removing the bowl from the rice cooker. Stir through the seasoned vinegar (recipe below) and turn out onto a flat tray to cool to room temperature. sushi rice~ stove top method 2 cups (500ml) water Wash and drain rice as above, then place into a medium saucepan, cover with the 2 cups (500ml) water and set aside to soak for 30-60 minutes if possible. Cover saucepan with a lid and bring to the boil over high heat. As soon as it boils, turn temperature down to the lowest setting, making sure the lid is still on, and cook for 12 minutes. Remove from the heat, leaving the lid firmly on (don’t be tempted to have a peak, if you do you run the risk of steam escaping and your rice not cooking enough). Stand for 15 minutes, then stir through the seasoned vinegar (recipe below). Turn out onto a flat tray to cool to room temperature.

5 tablespoons rice vinegar 2 tablespoons raw unrefined sugar 1 teaspoon fine sea salt Combine all ingredients in a small saucepan. Bring to the boil over a low-medium heat, stirring to dissolve the sugar. Boil for 1-2 minutes until syrupy, then remove from heat and set aside to cool. 5-6 sheets of nori soy sauce (gluten-free if need be), to serve pickled ginger, to serve Place a sheet of nori, shiny-side down on a bamboo mat. Have a small bowl of water nearby, wet your hands to stop the rice from sticking to them. Divide the cooled rice into 5-6 portions then using your wet hands gently spread 1 portion of rice over the nori (see photo above), leaving a good amount of space on the top and bottom. Don’t press the rice down firmly, just pat it into place. Spread a little mayonnaise down the centre of the rice, sprinkle with sesame seeds. Arrange a few strips of whichever fillings you like on top of the sesame seeds; carrot, cucumber, capsicum, omelette, avocado…

Wet your finger and rub it over the edge of nori furthest away from you, this will help seal your sushi roll. Then using the bamboo mat to assist you, lift the end of the sushi closest to you up and over the filling, gently squeezing the mat as you do. Continue rolling the mat forward to complete the roll. Hold the sushi roll, still enclosed in the bamboo mat and pinch off a small ball of rice from the remaining rice, gently press this into the end of the sushi to fill the hole in the end. Repeat with the other end. Repeat this process with remaining nori, rice and fillings. You will end up with 5-6 rolls. To slice, run a sharp knife under cold water and slice each roll into 8-10 slices. Serve with pickled ginger, wasabi and soy sauce (gluten-free if need be). * To toast sesame seeds, place raw seeds into a frying pan over medium-high heat, stirring constantly until lightly golden and fragrant. * To make the omelette, whisk 3 eggs with a dash of (gluten-free) soy sauce, a few drops of sesame oil, sea salt and freshly ground black pepper.