Sushi is rice with vinegar - and usually something tasty as well. I've tried it a few times and found it quite simple really. Galit doesn't like sea food and likes the seaweed rolls (i.e. sushi in a seaweed wrapping) so that's what I make. I've based the proportions on a 500 gram packet of dry rice (about 2.5 cups). This makes about 7.5 cups of cooked rice which is enough for 7.5 sheets of seaweed which is enough for 3-4 people as a main meal or twice that number as an appetizer.
Basically just follow the instructions on the pack then flavour with rice vinegar, sugar and salt.
500 g (about 2.5 cups) Sushi Rice rinsed
3 3/4 Cups of water
- Soak the Rice in the water for 30 min
- Bring to quick boil
- Reduce heat and simmer for 10 min
- Remove from heat and steam for 20 min
1/3 Cup Rice Vinegar
3 1/2 Tablespoons sugar
1 1/2 Teaspoons salt
- Sprinkle over Rice.
- Mix thoroughly
Salmon and avocado filling
Smoked salmon cut into strips
1 Avocados, skinned and cut into slices
2 Tablespoons sugar
1/2 teaspoon salt
2 teaspoon flour
- Mix well
- Cook on lightly oil a pan
- Turn over to cook other side
- Cut into 5 mm strips.
1/2 small cucumber, peeled and cut into thin strips.
1 can of tuna in spring water, drained
Assembling seaweed rolls
The secret is to keep your hands and knife moistened.
1 packet of Sushi Nori = 10 roasted seaweed sheets
- Place one sheet Nori, shiny side down, on a board (or Sushi rolling mat).
- Moisten fingers.
- Evenly spread 1 cup of Sushi rice over 2/3 of Nori, with the uncovered part away from you.
- Make a slight indentation in the rice (just your side of half way up the rice)
- Fill the indentation with one of your fillings (as above).
- Slowing roll up (keep fingers moistened).
- Cut roll into 6-8 even pieces with a sharp knife (moisten knife to prevent sticking).
- Serve with soy sauce and wasabi (Japanese horse radish sauce).