Sushi (すし、寿司, 鮨, 鮓, 寿斗, 寿し, 壽司) is a food of Japanese origin consisting of cooked vinegared rice combined with other ingredients.
- 2 1/2 cups Sushi rice
- 2 1/2 cups water
- 4 tbsp. Japanese rice vinegar
- 3 tbsp. fine/caster sugar
- 2 tsp. salt
- 6 sheets nori (seaweed sheets)
- Soy sauce
- Wasabi paste
- Roasted sesame seeds
- Avocado, cut in thick strips
- Smoked salmon pieces
- Any filling you desire.
Place rice in a colander and rinse and drain well. Place the rice and cold water in a pan and bring to boil. Cover the pan, turn the heat down to very low and cook for 15 mins without lifting the lid. Turn off the heat and allow to stand for 10 mins, still covered.
Meanwhile mix together the vinegar, sugar and salt in a small bowl until sugar dissolves.
Spread the hot rice on a large baking sheet and drizzle with the sushi vinegar until it is all coated. Switch on a ceiling fan (if available) to cool the rice quicker.
Place a nori sheet on your rolling mat and spread the sushi rice evenly over the nori by pressing with your wet finger tips. Leave a 2cm border at the far edge of the nori.
Smear a small amount of wasabi in a line across the middle of the rice. Arrange your chosen fillings (in my case smoked salmon and avocado) on top of the wasabi in a horizontal line.
Roll up the sushi tightly with the sushi mat to form a cylinder.
Alternatively if you would like the rice on the outside, put a layer of cling film on the layer of rice and flip over so that the seaweed is on top and fill with your chosen fillings as described above.
Roll up into a cylinder with the help of the cling film and sprinkle with sesame seeds and/or paprika.
Cut each sushi roll into 2 1/2 cm rounds using a sharp wet knife. (It is important to moisten the knife after each cut).
Serving suggestion: Serve Sushi with a small bowl of soy sauce for dipping.