Beginner's Guide to Home Made Sushi
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Beginner's Guide to Home Made Sushi

Beginner's Guide to Home Made Sushi

on 22 December 2015 in General News

Once a curiosity of the East, sushi has now firmly taken its place as a Western fusion favourite. This healthy, tasty finger food is hugely popular as a ready-made or takeaway option, but still few Australians know how to make it at home.

What you need
Sashimi Grade fish (e.g. mackerel, salmon, tuna, yellowtail)
Mixed vegetables (e.g. avocado, carrot, cucumber, spinach)
Nori seaweed sheets
2 cups sushi rice or short-grained white rice
3 tablespoons rice vinegar
2 tablespoons white sugar
2 teaspoons salt
Soy sauce

1. Prepare the sushi rice
Wash and drain the rice several times until the water no longer appears cloudy, then leave it to soak for 30 minutes.

Transfer the rice to a saucepan or rice cooker with 1 cup water for every 1 cup rice. Cover and cook on low heat until all the water evaporates or the rice cooker turns itself off.

2. Prepare the seasoning
While the rice is soaking or cooking, combine the rice vinegar, salt and sugar in a saucepan. Heat on medium until the salt and sugar dissolve. Once the rice is cooked, transfer to a mixing bowl and gently mix in the seasoning.

3. Prepare the fillings
While waiting for the rice, slice the fish and vegetables into long, thin strips. These should be around 1cm thick, resembling french fries. Larger strips should be chopped to a more manageable length.

4. Roll the sushi
Lay nori seaweed sheets on a bamboo mat or chopping board with the glossy side facing down. Add a thin layer of seasoned rice, leaving around 1cm at the top edge, then finally add sashimi and vegetables in your choice of combinations.

Wet the top edge of the nori sheet and gently roll the sushi from the bottom to the top. If you have a bamboo mat, rolling the mat along with the sushi and peeling it back before it touches the rice will help the sushi to stick together.

5. Cut and serve
Cut your sushi roll in half to reveal the filling, then slice as thin or thick as you prefer, wetting the knife if it starts to stick. Sushi is best presented on small dishes or trays, with a wasabi dip if you're feeling brave.

Enjoy freshly made sushi in Canberra
If you're craving fresh sushi and sashimi, check out the creative menu options prepared from scratch every day at Mr Sushi. Find them at The Marketplace Gungahlin.