Sushi is delicious. And nutritious. But can also seem quite daunting to make.
While it does involve a bit of messing around, all you really need is practice, and patience.
Here are my top tips for making sushi:
- Make sure you have the ingredients on hand. It's easy to keep nori (seaweed) sheets, sushi rice (or arborio rice- both are simply short grain rice which is the sort that sticks together) soy sauce and sushi seasoning in the pantry and just grab fresh ingredients (eg. avocado, capsicum and fish if desired) as you need it.
- Always wash your rice beforehand (rinse until the water runs clear). This ensures that you get rid of the excess starch, resulting in glossy, sticky rice.
- Use the same amount of water as rice (remember that rice will swell to approximately twice it's original volume when cooked) and cook over the stove or in a rice cooker if you have one.
- Add sushi seasoning and cool rice quickly by fanning and/or sitting the bowl in iced water.
- Cover rice with a damp teatowel when not in use, to prevent it from drying out.
- Have a bowl of water ready when rolling (it's easier to spread rice with wet hands). Try not to wet the nori (seaweed), except at the rolling edge.
- Make sure your ingredients are cut into strips and lay along the middle of the rice.
- Use a bamboo mat to help you roll (or make rough hand-rolls, or 'temaki', as you go)
- Use a wet knife to slice in bite size pieces, and enjoy the 'cut offs' (the chef's reward ;) )
- Serve with soy sauce, wasabi and pickled ginger.
Pictured above: Smoked salmon, Teriyaki Chicken (for the carnivores), Teriyaki Mushroom & Omelette Sushi. (With an assortment of avocado, asparagus, capsicum and carrot.)