The ‘joy’ of tidying the kids bedrooms and then learning how to make sushi. It was a Japanese kind of day. The tidying was an emotional affair, but the sushi making on the other hand, was truly joyous. Leading Japanese foodie brand Yutaka challenged us to make our own sushi, come see the fun we had moulding sticky, sweet rice into little sushi rolls.
How to make Sushi
Making Sushi Rice
- Rinse a cup of sushi rice in water until the water runs clear, add a cup of water plus 10% more and bring to the boil. Once the water is boiling, reduce the heat, cover and cook for 10 mins. The rice should absorb all the water and be tender. Allow to cool, you can spread the rice on a clean tea towel to speed this up.
- Mix 4.5 tablespoons rice wine vinegar, 3 tbs sugar and 1.5 tbs of salt in a clean old jam jar with a lid, shake and leave to settle, shake again until transparent.
- Stir the rice wine mixture into the rice with a spatula, use a stir and fold method to avoid smashing up the tender rice grains.
How to roll sushi
4. Nori – the seaweed sheets sushi are wrapped in – is an ancient superfood. As well as being really tasty, it provides loads of essential nutrients, is packed with dietary fibre, improves bone and dental health, is high in iron and rich in protein. Place a nori sheet on top of your sushi rolling mat, we cut ours in half with scissors, as instructed to in a YouTube video we found and this made rolling easier to manage, especially for little hands!
5. Have a bowl of water on hand to clean fingers with, as the rice gets very sticky.
6. Cover the sushi rolling mat in clingfilm – as if you are wrapping a present, have the side with no cling film edges facing up.
7. Press a large spoonful of rice into the nori sheet, leaving a gap at the top and bottom to seal the sushi. Press it into the nori with your fingers.
8. Our tutorial suggested adding wasabi at this stage using your finger tip to spread it along the length of the rice, Mr A and I loved this, but the kids opted not to include it and you can always serve it as a side dish.
9. Add a thin row of filling, we loved avocado and cucumber and sesame seeds!
10. Hold the edge of the mat and lift up and over part of the sushi, press down gently making sure the filling stays inside. Repeat this lift and roll and press down gently movement a few times until the sushi is neatly rolled. It sounds complicated but it is pretty instinctive, and their are lots of You Tube tutorials if you want to perfect your rolling!
11. Dampen the edge with a little water to make sure the nori sheets stick.
Woo hoo – it worked!
Serving your sushi
12. Using a knife dipped in water or rice wine vinegar, cut the roll in half, and then each half into three.
13. Serve with wasabi and pickled ginger. You can see the range of Yutaka foods here, all made in the traditional way with fewer additives than many other brands.
Californian sushi rolls
What a feast. We also made californian rolls, which are really exciting. Simply cover the entire nori sheet in rice- no gaps this time – press down and then sprinkle with sesame seeds. Turn the whole thing over, line the cucumber or avocado along the nori sheet and roll. This time the rice is on the outside, the nori and filling on the inside, and you get the deliciously speckly rice and black sesame seed effect. We also used the sushi press to make rectangles which we ‘tied’ avocado to with small strips of seaweed.
You can get all kinds of rice moulds, what fun!