DIY Sushi Rolls
/
DIY Sushi Rolls
Recipe by Michael Weldon
Ingredients
3 cups Coles sushi rice
1/2 cup rice wine vinegar
2tbs Coles caster suga
2tsp sea salt
8 nori sheets
spicy tuna filling
185g tuna in oil
2tbs kewpie mayo
1tbs srichara
1tsp togorashi
1 cucumber, cut into sticks
salmon and avo filling
200g sashimi grade salmon, sliced into logs
1 avocado, sliced into strips
wasabi, as much as you like
pickled ginger, optional
garnish
wasabi
japanese soy
pickled ginger
Method
Cook Sushi rice in 3 ½ cups of water. When the rice is cooked, allow it to cool slightly.
In a saucepan heat the rice wine vinegar, sugar and salt until dissolved. Dress the warm rice with the rice wine vinegar mixture. Gently fold the rice to make sure each grain of rice is coated in dressing.
To make the sushi rolls, place a piece of Nori on the sushi mat. Top the nori with sushi rice using damp hands. Slowly press out the rice so there is a thin layer all that covers the nori.
Add your sushi filling in the centre of your rice covered nori running horizontally across, 1/3 of the way up the sheet.
To roll, use your mat to fold the rice sheet over the vegetables to cover, then with a light but firm press, push the sushi into shape. Roll the next layer of the nori sheet up and press again.
Finish by rolling the remaining piece up to finish your roll. Slice and serve it with soy, wasabi and ginger.
