Quick and easy sushi maki (sushi rolls) 340g/12oz sashimi quality tuna, cut into long thin strips 5 sheets nori sushi sheets 1 cucumber cut into 5 long pieces 3 tsp wasabi pasteA great canapé or party nibble, try your hand at sushi using our easy-to-follow video.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.jiro dreams of sushi creditsTip it out like a sandcastle. buy eel for sushiTurn block of sushi onto a chopping board. sushi cape town city bowlGet a grown-up to cut into fingers, then remove the cling film.yo sushi franchise ukTO MAKE SUSHI BALLS: Choose your topping. sushi dreams of jiro online

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.yo sushi kuwait delivery number 200ml/7fl oz rice wine vinegarcan you buy sushi rice at walmart 3cm/1¼in piece of kombu seaweed (optional) 750g/1lb 9oz sushi rice For the nigiri sushi and maki rolls selection of fish, such as tuna, salmon, white fish such as brill or sea bass raw king prawns, shell on wasabi paste, to taste Hairy Bikers' Best of BritishIngredients Method Ingredients300g sushi rice2 tbsp rice or white wine vinegar1 tsp caster sugar1 large avocado Avocado Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable.

Native… juice ½ lemon Lemon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits… 4 sheets nori seaweed4 large slices smoked salmon1 bunch chivessweet soy sauce (kecap manis), to serve Soy sauce An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to… MethodPut the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll.

Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.How To Make Japanese Rice and Sushi Rice As the dietary staple of Japan, knowing how to cook Japanese rice is an important first step to becoming a Japanese cooking master. Perfectly prepared Japanese rice should be light, fluffy, and slightly sticky when cooked, and this popular Japan Centre recipe will have you making sublime rice every time. This recipe will also show you how to season your rice for sushi. Wash Rice : Measure out the rice and put it into a saucepan or use a bowl at this stage. Add plenty of water to the pan/bowl then gently stir and mix the rice with your hand. When the water becomes cloudy with starch, pour the water away, keeping the rice in the pan/bowl with your hand. Repeat this step up to 3-5 times or until the water becomes clear. After washing the rice soak the rice for at least 30 mins.

Then drain after 30 mins. Boil Rice : Add the rice and 390ml of fresh water to your saucepan. Put on the stove, and bring to the boil. Once boiling, turn the heat down to low and let the rice simmer for about 15-20 mins. (Make sure to keep the lid on the sauce pan at all times). Steam Rice : Once it has simmered, remove the saucepan from the stove and leave the rice to steam for a further 10-15 mins. Serve and Enjoy : Once the rice has finished steaming, mix well with a shamoji, or Japanese rice paddle, and serve into bowls. You can then use a choice of toppings such as furikake, Japanese pickles (tsukemono) or sauce for extra flavour or use to make onigiri rice balls. Requirements: Sushi Vinegar 80ml Wooden Sushi Bowl (Optional) To make sushi rice, the cooked rice needs to be mixed with sushi vinegar, which is Japanese rice vinegar mixed with salt and sugar. Mix 80ml of sushi vinegar (or about 12% of the total cooked rice weight) with the rice. To get the best flavour, the vinegar needs to be folded into the rice while it is still warm.