Recipe by Sackville
Sushi is easier to make than you think! And you don't have to use fresh fish either. It's a great lunch to take to work or an attractive-looking party snack.
Top Review by Bergy
I love Shushi and made these with a shrimp and piece of avacado inside.. I also made a thin omelet sushi with asparagus and a bit of corned beefhash init. Served both as appetizers to a goup that loved them. Served of course with wasabi & home pickled ginger. Your instructions are very clear and easy to follow even if it were a first time for someone making Sushi. Thanks Friedel
- 500 g sushi rice
- 5 sheets nori
- 2 cups vegetables (sweet peppers, avocado, zucchini or baby corn are all good) or 350 g smoked salmon, trimmings for filling
- soy sauce
- pickled ginger
Directions See How It's Made
- Empty rice into a bowl and run water through it until the water runs clear off the rice.
- Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice.
- If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain.
- Now, leave the rice for up to an hour beforehand so it can cool properly.
- You can speed this up a bit by putting it in the fridge to cool.
- When the rice is cool, lay out a tea towel and a nori sheet on top.
- Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest.
- The trick is to not use too much rice, leaving room for it to expand when rolled.
- Choose your fillings (one or two for each roll) and lay out in a thin line across the sheet, about 1/3 of the way from the top.
- Then start rolling from the top.
- The tea towel will help you get it started.
- When it is rolled (the bottom inch of the nori will stick to itself, holding the roll together) take a sharp knife and slice 1 inch rounds.
- Dip in soy sauce and wasabi, topped with ginger slices and enjoy!