Sushi

Recipes / Fish

Next time youre craving takeaway sushi, look no further than your own kitchen.

Recipe «Sushi» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup short-grain rice, 1 tbsp caster sugar, 5 tbsp rice vinegar, 100g fresh fish fillet, 1 small Lebanese cucumber, peeled , 1/2 avocado, 4 nori sheets, Wasabi, to taste , Pickled ginger, to serve, Japanese soy, to serve.

Ingredients:

  • 1 cup short-grain rice 
  • 1 tbsp caster sugar 
  • 5 tbsp rice vinegar 
  • 100g fresh fish fillet 
  • 1 small Lebanese cucumber, peeled 
  • 1/2 avocado 
  • 4 nori sheets 
  • Wasabi, to taste 
  • Pickled ginger, to serve 
  • Japanese soy, to serve 

Instructions

  1. Rinse rice under cold water and drain well. Place rice and 500ml (2 cups) of water in a saucepan and bring to boil. Decrease heat to low and simmer uncovered for 12-15 minutes, stirring occasionally, until the water is absorbed. Remove from heat and let stand with lid on for a further 10 minutes.
  2. Place rice in a large bowl. In a separate bowl, combine the sugar, 2 tablespoons vinegar and 1 teaspoon salt, and pour over rice. Stir to combine. Cover a flat tray with aluminium foil and spread rice on it to cool.The rice should be completely cool before using.
  3. Choose from a variety of fillings. We used fresh salmon and tuna, cucumber and avocado. Prepare the fish and vegetables by slicing into batons about 5cm long. Set aside. Meanwhile, combine remaining vinegar and 300ml cold water in a bowl.
  4. Place 1 nori sheet, shiny-side down, on a bamboo mat (or non-stick baking paper). Make sure longest edge of nori is at top of mat. Dip hands in water mixture (to prevent rice from sticking) and spread a quarter of rice over bottom two-thirds of nori, leaving a small border around edge.
  5. Spread a thin line of wasabi along the middle of the rice and arrange a little of the fish and vegetables alongside the wasabi. Gently lift the end of the mat closest to you, and roll it over the ingredients to enclose.
  6. Continue rolling the mat forward to make a complete roll. With one hand on top, gently roll mat back and forth a few times to make a nice round shape. Use a sharp knife to slice the rolls at 2cm intervals. Serve with pickled ginger, soy sauce and extra wasabi.