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Saturday, 21 February 2015

Saturday Kitchen - Sushi

Whilst we're all trying to get the perfect body and not trying to bore ourselves with salads and soups at lunchtime, we thought we would try our hand at homemade sushi. The filling, tasty rice snack is filling and healthy but can be quite pricey if you're constantly going out every lunch to snap some up.

We made sushi maki rolls which is the simplest roll to make. Here is how we go on with our recipe for Tuna and Cucumber Maki Rolls.

Ingredients (2 people)

Step 1
This is your first and complicated step. Firstly, you need to measure out 3 cups of the Sushi Rice and place it in a fine chewed colander. If you don't have a fine colander, you can always line your colander with kitchen towel so you don't loose any rice.  You need to run cold water on it until the water runs clean. This is the most important stage and no one wants stodgy sushi. It usually takes about 6-7 rinses until the water is clear. 

Step 2

Once your sushi rice has been de-stodged - you need to put it in a pan of cold water. You need to make sure the water about as high as the length as your thumb then cook it on a high heat. When the water is boiling, you need to keep stirring the rice. The Japanese tip is that you must stir it with a wooden spoon. Once the water has reached boiling point, turn your heat down to a simmer and stop stirring the rice. Leave it to simmer for 10 minutes but keep an eye on the water level to make sure that there is enough in there and always add more if you need too. The aim is to make sure the rice is nice and sticky once it's cooked.

Step 3
Once you've got your super sticky rice, you need to spread it all out on a plate and add as much of the Japanese White Wine vinegar and some salt. We suggest 4 good sized tablespoons of the vinegar and a few pinches of salt but you can flavour how you like. Once added, you need to leave this to cool which takes about 10-15 minutes.

Step 4
Prepare your cucumber into long sticks roughly about 7cm. Most places say you need to use a sushi rolling board for the next step, however, ours went rotton really quickly! We've found the Fadulous and disposable way is to use tin foil. Now, it's gets a little bit tricky and a little bit fun: Lay your square piece of tin foil out and then feel up your Nori sheets. One side should be smooth and the other should be rough. You need to place the nori sheets with the rough side facing towards you. You then need to scoop your rice onto the nori sheets but leave at least 1cm gap around the edges. Ensure the rice is flat and then place your cucumber across the rice then add a thin line of tuna. You then need to roll your nori with your foil or board. Everytime you make a fold, apply some pressure to stick the rice and filling together. Once you've nearly reached the top, wet your fingers and apply water to the border so the roll binds the shush together.

You should now have a huge sushi roll. Get a sharp knife and cut the two ends off. These will be useless as they won't have binded together. Cut them and discard them by eating them. Before you go to cut your rolls, make sure you wipe your knife with a ket piece of kitchen tower. Try to cut it in one slice in order to go straight through the roll. Once you've cut one roll, wipe your knife with a wet piece of kitchen towel each time.

Step 5
Once you've cut all your sushi, arrange it on a plate and add some soy sauce and wasabi paste. Then grab yourself some chop sticks and dig in!

If you're not a fan of tuna & cucumber - try these flavours or check out Make My Sushi:

  • Avocado & crab
  • Avocado, salmon & mayo
  • Salmon & teriyaki sauce
  • Prawn, mayo & pepper
Have you tried making your own sushi? Let us know how you got on in the comments below


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