Sushi
How to make sushi just like your favourite Japanese restaurants do!
Now I know Sushi can be pretty daunting (I’ve been there!), however once you get the hang of it it’s actually really easy!
My favourite sushi roll is an inside out tempura prawn prawn roll, topped with thin slices of avocado and then covered in mayo & teriyaki sauce! I will show you how to make that roll, however please make these your own and fill them with all of your favourite fillings! Other ideas are schnitzel and avocado, salmon and avocado, or cooked tuna and avo!
With sushi, it is a bit of work so if you are planning on making it please allow yourself plenty of time! Also, all ingredients and equipment can be purchased at Woolworths!
I have plenty of videos on my Instagram that will show you how to roll them etc, so if you are unsure please head to my Sushi highlights!
Prep Time: 60-120 min (depending on fillings)
Cooking Time: 30 mins (depending on fillings)
Serves: 4
Ingredients:
3 rice cooker cups of sushi rice per 4 rolls
2 TBS Sushi seasoning per 3 cups rice (sold in the Asian section at Woolworths)
Sesame seeds - black & white
Sushi Seaweed Sheets - 1 pack per 3 cups rice
Fillings:
Tempura prawn:
Obento Tempura Mix (sold in the Asian section at Woolworths)
Cold Soda water
Raw Green Prawns, peeled and slits cut along longways top and bottom of the prawn to stop from curling
Avocado
Kewpie Mayp
Chicken Schnitzel:
3 Chicken thigh
1 cup panko bread crumbs
1/2 cup flour
1 x egg and a dash of milk beaten together
Avocado / cucumber
Other ideas - Sashimi grade salmon & avocado or cooked tuna in springwater, mixed with some kewpie mayo
Method:
Cook the rice: You want to start this step a few hours before so the rice can cool before rolling
Thoroughly wash your sushi rice in a sieve until the water runs clean. Place the sieve on top of a bowl and fill with water and let it soak for 30 mins. Drain
Cook in a rice cooker for best results - 3 cups of rice and 3 ricer cooker cups of water.
Tip the rice out onto a large tray and using a spoon carefully seperate the rice grains so they are spread out on the tray
Spoon the sushi seasoning all over evenly and fold through. Whilst you are doing this step, you don’t want to squish the rice you want the grains to stay separated
Filling prep:
Tempura prawns: Follow the instructions on the tempura batter mix packet to make up the batter, dip the peeled & cut prawns in and then fry in oil for 1-3 mins until golden and cooked through. Oil should be at about 180c
Schnitzel: Dip the chicken thigh into flour, egg, panko and then fry in 180c oil for 8 mins, constantly turning it to ensure an even colour. Cut into thin pieces
Salmon: Cut salmon into long rectangle slices
Tuna: Mix tuna with kewpie mayo
Rolling the sushi:
Cover the sushi mat in cling wrap
Have your avocado ready - if you are topping your sushi with avocado then cut it into super thin pieces otherwise if you are filling with avocado then cut into thicker pieces
Prep is key when making sushi, have everything you need ready to go and cut up. You will also need a bowl of water to dip your hands in
Place a seaweed sheet shiny side down on your mat and grab a handful of rice with wet hands. Spread the rice onto the seaweed sheet, being careful not to squish the rice, you want to spread it out whilst separating the grains.
Sprinkle sesame seeds on the rice
Flip over and give it a light press so the rice and sesame seeds stick to the seaweed.
Add your fillings, leaving a few cm from the edge
Grab the edge of the mat closest to you and roll and tuck the seaweed under the filling ensuring a nice tight roll. As you are rolling, you are also shaping the roll with the mat!
If you are topping with avocado, then place it on top now
Cover the roll with cling wrap and press it into place
Dip a sharp knife into water and cut your sushi - you don’t want to push down on the roll but rather let the knife glide through
Top with sauce of your choice - I like Teriyaki sauce and mayo!
Enjoy and remember there is full videos on my Instagram highlights!
