Makes 3 servings
If you like Shushi, look no further, this is the only recipe you need.
I have done the hard work for you and tried various ratios of sugar, salt and rice vinegar to make the perfect Sushi rice. All is left is for you to have some fun and explore some different variations like Nigri and Tamagoyaki.
What is the secret to a good Sushi? In my experience using special Sushi rice makes all the difference, along with the right seasoning and a bamboo matt to roll the Sushi.
This recipe will make: two Sushi rolls (which cut into slices will make you about 8 pieces of Sushi each), 5 pieces of roasted red pepper Nigri and 5 pieces of tofu Tamagoyaki.
If you only want to make the sushi rolls, that will make 4-5 sushi rolls.
Let me know if you give it a go by tagging @apinchofzing on Instagram.
Ingredients
Sushi rice
250g sushi rice
3 tablespoons rice vinegar
1 teaspoon salt
1 tablespoon sugar
Fillings and toppings
Sushi rolls:2 nori sheets, 1 small carrot, 1 piece of cucumber, 1 piece of avocado and a little bit of Wasabi
Roasted red pepper Nigri: half a nori sheet, half a roasted red pepper in vinegar
Tofu tamagoyaki: half a nori sheet, 100g tofu, turmeric, salt, pepper and oil for frying
Other ingredients for serving
Soy sauce
Wasabi
Toasted sesame seeds
Pickled ginger
Special utensils
Bamboo sushi mat
Method
Step 1. Prepare the rice
Wash the sushi rice in cold water to remove some of the starch.
Soak the sushi rice in cold water for 15-30 minutes. Drain the rice. Add to a pot with 330ml cold water and bring to boil. Once boiling, reduce the heat to low, cover with a lid and simmer for 10 minutes. Turn off the heat and let it sit for 10 minutes with the lid on.
Mix the rice vinegar, salt and sugar to make the Sushi seasoning.
Mix the Sushi seasoning with the Sushi rice and cover the pot with a damp cloth. Leave to cool down a little bit while preparing the fillings and toppings. Don’t take too long as the rice still needs to be warm to handle.
Step 2. Prepare the toppings and fillings
Chop the carrot, cucumber and a avocado into sticks.
Cut the roasted red pepper in small rectangles.
Cut the tofu in small rectangles. Season with salt, pepper and turmeric. Coat in corn flour and shallow fry on both sides until crispy.
Step 3. Assemble the sushi
I will not go into too much detail here, probably best to watch a video on onlie, but here are the basic steps:
1. For Sushi roll 1: lay a nori sheet on the bamboo mat, layer some warm sushi rice, add a small line of Wasabi and layer with 2 carrot stick and 2 cucumber sticks. Roll and cut into slices.
2. For Sushi roll 2: Lay another nori sheet on the bamboo mat, layer some warm sushi rice, add a small line of Wasabi and layer with 2 carrot stick and 2 avocado sticks. Roll and cut into slices.
3. For the roasted red pepper Nigri: cut the nori sheet in 5 strips; wet your hands with water, put about a tablespoon of rice in your palms, squeeze and shape. Place a red pepper rectangle on top. Wrap around with a nori strip.
4. For the tofu Tamagoyaki: cut the nori sheet in 5 strips; wet your hands with water, put about a tablespoon of rice in your palms, squeeze and shape. Place a tofu rectangle on top. Wrap around with a nori strip.
Serve with soy sauce and any of your favourite serving ingredients. Enjoy!
Thanks for the recipe inspiration go to Tim Anderson.
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