Another great Sunday to share our homemade goodies with our loved ones. Making homemade sushi is cheaper and so much easier than we think. You can put all your favourite ingredients into your perfect rolls. Let’s get rolling!
Before we start
Ingredients
- Sushi seaweed sheets, a.k.a Nori
- 1 cup of sushi rice
- 1/2 lb sushi-grade raw salmon or any type of raw fish, prawns or seafood sticks for vegans and vegetarians any row vegetable you desire
- Avocado (sliced)
- Bell peppers (any colour of your choice)
- For vegans and vegetarians any vegetable you like
- Soy sauce for serving
- Rice vinegar, sugar and salt, pickled ginger, wasabi
Instructions
- Put your rice in cold water for half an hour.
- In a small saucepan, combine the rice vinegar, sugar and salt. Cook over medium heat until the sugar dissolves.
- Drain the rice and put in a medium saucepan. For 1 cup of rice add 1 1/4 cup of hot water. Bring to the boil, then reduce the heat to low, put the lid and cook for 20 minutes.
- When the water is completely absorbed, add your vinegar mix and cook for another 2 minutes.
- Place your rice in a tray, flatten it by your hand and let it cool.
- Place the seaweed on a bamboo mat, wet your hands with cold water then spread a thin layer of cooled sushi rice evenly. Don’t use too much rice, cover half of the seaweed and that would be enough.
For people who cannot eat raw seafood
- Some people cannot eat raw fish, so you can use crab sticks instead or alternatively prawns washed with boiling water or ready-cooked prawns.
You can spread the wasabi paste with a knife (tiny amount) or the ginger pickle in your sushi when rolling. If you fancy, you can have them on the side when serving.
Let’s start
- Layer your desired ingredients on the rice (bell peppers, salmon, cucumbers etc.) and roll it up tightly.
Roll baby roll
- Gently lift the bottom of the mat up and over the sushi. Press to shape the ingredients into a tube. Roll with a pressure that way you get firm sushi. With a little practice, you’ll get a feel for how much rice to use. Leaving a space at the top edge of the nori so you can seal up the roll. (I like to leave a little bit more space than usual so my sushi rolls do not turn out too tick.)
- To slice your sushi, you need a VERY sharp wide knife.
- Enjoy your sushi with soy sauce and a cup of love
Let me know in the comments how yours turn out and ask any questions you want.