Sushi

Name: Sushi
Prep time: 34 min
Total time: 34 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 ¼ cups sushi rice; ⅓ cup + 1 tbsp rice wine; 2 tbsp superfine sugar; 3 tbsp mayonnaise; 1 tbsp rice wine; 1 tbsp soy sauce; 1 cucumber

A Japanese dinner made with seafood. Ready in about 34 minutes. Difficulty: medium.

34 minPrep (about)
34 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

1 ½ cups + 1 tbsp sushi rice

Fresh & other

½ cup + 1 ½ tsp rice wine
2 ½ tbsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
1 ½ tbsp rice wine
1 cucumber

Sauces & oils

4 tbsp mayonnaise
1 ½ tbsp soy sauce

How to make it

Steps in our own plain words.

TO MAKE SUSHI ROLLS: Pat out rice.
Lay a nori sheet on your mat, shiny-side down.
Dip your hands in the vinegared water.
Pat handfuls of rice over the top in a ½ inch thick layer, leaving your furthest edge from you clear.
Spread over some Japanese mayonnaise.
Use spoon to spread out thin layer of mayonnaise down your middle of the rice.
Add the filling.
Roll it up.
Lift your edge of your mat over your rice, applying little pressure to keep everything in tight roll.
Stick down the sides like a stamp.
Wait until you get to your edge without any rice.
Brush using a little water and continue to roll in a tight roll.
Wrap in cling film.
Remove the mat.
Roll in cling film before grown-up cuts the sushi in thick slices.
Unravel the cling film.
TO MAKE PRESSED SUSHI: Layer over smoked salmon.
Line a loaf tin with cling film.
Place thin layer of smoked salmon inside over the top of the cling film.
Cover with rice and press down.
Press around 1 ¼ inches of rice over the fish.
Fold your cling film over plus press down as much you can, using another if you have one.
Tip it out like a sandcastle.
Turn block of sushi on a chopping board.
Get a grown-up to cut in fingers.
Remove the cling film.
TO MAKE SUSHI BALLS: Choose your topping.
Get a small square of cling film.
Place topping, like half a prawn or a little piece of smoked salmon, on it.
Use damp hands.
Roll walnut-sized balls of rice.
Place on the topping.
Make into tight balls.
Bring your corners of your cling film together and tighten in balls by twisting it up, unwrap.
Serve.