| Prep Time | 15 minutes |
| Servings |
|
Ingredients
- 5 cups Nori/seaweed sheets/sushi paper 3sushi rice
- 4 cups water
- 5 tablespoons sushi rice seasoning 30g Pickled ginger optional
- 1 tbsp tsp Wasabi paste 2Soy sauce optional
- For the Fillings:
- The quantity of each filling required will vary depending on how many you chose.
- 1 Cucumber
- 200 g Smoked/raw salmon
- 200 g Raw Tuna
- 1 ripe avocado
- 200 g Chicken cooked in 1⁄4 cup Teriyaki sauce
- 2 eggs
- 1 cup tinned tuna meat mixed with 1 Tablespoon of Mayonnaise
- 1 carrot
Ingredients
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Instructions
- Wash and rinse rice twice
- Follow instructions to cook the rice using a rice cooker (or place rice & water in a large heavy pot on medium high heat, bring to boil, simmer covered for 15 mins. Turn off and rest for a further 15mins)
- Place rice in a large bowl and using a spatula gently loosen grains by cutting & folding the rice (do not stir as this will crush the rice). Either use rice straight away or cover with a damp cloth. (do NOT refrigerate the cooked rice)
- Sprinkle sushi seasoning over rice, mixing as you sprinkle. Coat the rice but do not make it damp. Spread hot rice on a tray to cool.
- Wash, peel & seed cucumber. Cut in half lengthwise then cut in long slender strips.
- Cut avocado in half lengthwise. Remove the pit, cut into half again (lengthwise) and carefully remove the peel. Cut each section into long slender strips.
- Peel you carrot and cut into long slender strips.
- Cut chicken into long slender strips and stir-fry in teriyaki sauce.
- Drain tinned tuna meat well and mix with mayonnaise
- Wet your hands with the cold water to prevent the rice from sticking. Spread a thin layer 1/3 to half a cup of cooked rice over 3⁄4 of the nori/seaweed sheet leaving approximately 3cm uncovered at each end. Flatten the rice and make sure it is spread to the edges.
- Arrange your choice of filling (1 or 2 i.e. salmon & avocado, tuna and cucumber) along the centre of the rice in a long line.
- Placing your finger on the ingredients carefully bring the bottom end of the rolling mat up and over the ingredients (tucking the end of the nori to start a roll). Pull back the mat as you go so it does not get rolled into the sushi. You need to roll tightly with firm pressure.
- Rub a small amount of water on the top end of the nori that has no rice and bring that up and around so it closes the sushi roll.
- Repeat making additional rolls until the rice or filling is all used.
- Place rolls on a cutting board and cut down the middle in half. Cut each half into half again then in quarters giving you 8 pieces from each roll or you may prefer to cut 6 larger pieces.
- Turn the cut rolls on end and arrange on a serving platter with soy sauce, pickled ginger and wasabi with chopsticks.
- New Terms & Techniques
- - Cooling sushi rice
- - Rolling sushi using sushi mat
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Recipe Notes
Adult Assistance
Cooking rice
Making egg pancake
Cooking chicken
Equipment
Bamboo sushi mat
Chopping board
Measuring spoons
Measuring cups
Rice cooker (Optional)
Assorted bowls
Tray
Sieve
Knife
Wok (Optional)
Frypan (only if cooking chicken) Mixing spoon
Serving plate
Serving bowl for sauce
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