Chefs Cookware PLUS
The kitchenware professionals really use

From The Inquistive Kitchen...Chefs' Cookware Blog

Questions that bubble up when we're cooking
Claire - Chef's Cookware

Sushi at home

13th November 2006 15:44

After staking out my local sushi restaurant for the past few weeks, ostensibly to find out more about Japanese kitchen knives, but actually just enjoying some fine food, I began to convince myself that making sushi was easy. I became so convinced, I bragged as much to my partner. Too much sake and Sapporo beer will do that to you. ?You?re on? she cried. ?I?m done? I thought.

Thankfully the following quick and easy recipe for sushi rolls came to my rescue. Sharp knives and fresh fish are a must. It took me a little over an hour to follow this through but I cheated and only used half the quantity of ingredients as the amounts below will make about 40 rolls.

Ingredients For the sushi:
  • 255g/9oz sushi rice
  • 55ml/2fl oz mirin
  • 340g/12oz sashimi quality tuna, cut into long thin strips
  • 5 sheets nori sushi sheets
  • 1 cucumber cut into 5 long pieces
  • 5 spring onions
  • 3 tsp wasabi paste
to serve:
  • light soy sauce
  • Japanese pickled ginger

Method

1. Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes.

2. Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic).

3. To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.

4. Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice.

5. To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce.

  • Still not done?
  • Need more sushi?
  • Really feel like pushing your luck?
Try following this recipe from the guys at howstuffworks.com How Stuff Works - Sushi

Chefs Cookware PLUS (PLUS Online Stores Ltd). T:+44 (0)1363 881174. F:+44 (0)1363 82931. E:email us
Company Number: 3543575. VAT Registration Number: GB 717 8032 36
Natson Mill, Bow, Crediton, Devon EX17 6JE, UK

© PLUS Online Stores Ltd 2005 - 201923 Sep 2019