Our first attempt at making sushi! There was a cut finger and many soy sauce stains…
Sushi will always have syns due to the mirin/rice vinegar that is added to the rice, the value will change according to the quantities you use, however one entire roll (6 pieces) will be roughly 2 syns
- Sushi Rice
- Mirin/rice vinegar
- Smoked salmon
- red pepper
- Cook the sushi rice in lightly salted water and simmer for 18 minutes. When cooked, drain and mixed in the mirin/rice vinegar. Set the rice aside to cool completely. this took around 20 minutes for us.
- Whilst the rice is cooking prepare your filling, we chose salmon, prawns, red pepper and cucumber. We cut the vegetables and fish into strips so that it could be placed with ease.
- Once your rice has cooled completely it is time
- to put the sushi together.
- Place a sheet of nori onto a bamboo mat and spread the rice in an even layer leaving 1cm at the top and bottom of the sheet.
- add your filling and wasabi and carefully roll your bamboo mat away from your body whilst adding light pressure.
- using a clean finger sprinkle one end of the nori
- with a few drops of water and seal the roll.
- When cutting the sushi use a sharp knife and wipe with water each cut so that the rice does not stick to the knife. Discard the ends.
- Serve with wasabi, soy sauce.
I really enjoyed my first attempt at making sushi, it really is simple once you get the hang of it. I would recommend going to a local Asian supermarket to get the stuff, this handy box saved us a lot of money.
I would recommend looking at other recipes and fillings that you could put in, we went with smaller cold water prawns and I was not a big fan, I would use king prawns next time and chop them up.
make sure that you evenly spread out your rice so that you have enough to go around, also avoid eating whilst preparing. We were so full that we had enough sushi for two days.
Finally a word of caution…when wetting your knife, be careful not to cut yourself.
We may not have perfected the art of sushi but we sure did have fun, therefore this recipe is getting my graceless seal of approval.
Until next time!