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There
are
two main types of sushi, nigiri-zushi, which is vinegared
rice hand-formed into oval shapes and topped with various
raw and cooked seafood, and maki-zushi which is vinegared
rice combined with seafood and vegetables then wrapped in
an edible seaweed called nori and sliced into rounds.
Nigiri-zushi is quite finicky to make at home and we tend
to eat this type of sushi at Japanese restaurants and sushi
bars. Maki-zushi, on the other hand, is far easier to prepare
in your own kitchen and the taste of these delightful morsels
has left many (including us) with an addiction for life! This
sushi recipe requires a sushi mat for rolling.
PLACE
the rice in a colander and rinse thoroughly under the tap until
the water runs clear, then drain well. PLACE the rice and the
cold water in a medium saucepan and bring to the boil. COVER
the saucepan, turn the heat down to very low, and cook for 15
minutes without lifting the lid. TURN off the heat and allow
to stand 10 minutes more, still covered, then spoon the rice
into a large bowl. MIX together the vinegar, sugar and salt
in a small bowl until the sugar dissolves, then drizzle over
the rice. MIX together gently to coat the rice with the sushi
vinegar, then set aside to cool to room temperature. TOAST each
nori sheet very lightly by passing back and forth quickly over
a stove-top hot plate (don't place it too close to the heat
or else the delicate nori will burn). FOR
instructions on how to fill, roll and eat sushi rolls click
here.
Sushi
roll variations.
The range of possible fillings for sushi rolls is enormous.
By mixing and matching various ingredients you can create
many different varieties. Here are some popular fillings,
followed by a selection of our favorite sushi rolls:
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Smoked
salmon |
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Cooked
shrimp (prawns) |
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Crab
(or surimi) |
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Very
fresh raw tuna and salmon |
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Tofu
(firm or silken) |
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Eggs
(made into an omelet and cut into strips) |
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Toasted
sesame seeds |
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Cucumber |
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Avocado |
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Scallions
(spring
onions) |
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Mushrooms |
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Snow
peas |
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Snow
pea sprouts |
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Asparagus
(lightly steamed) |
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Carrot |
Each
of the following sushi recipes makes 6 sushi rolls (or approximately
36 sushi rounds):
Smoked
salmon and asparagus sushi rolls.
Cut 6 oz (180g) of smoked salmon into thin strips. Lightly
steam 12 trimmed asparagus spears, then refresh them in cold
water. Smear a small amount of wasabi in a horizontal line
across the middle of each rice-topped nori sheet and arrange
equal amounts of salmon and asparagus on top. Roll the sushi
up and cut into 1½-inch rounds to serve.
Tuna
and cucumber sushi rolls.
Cut a 10 oz (300g) piece of very fresh raw tuna into thin
strips. Peel and remove the seeds from half a small-sized
cucumber and cut the flesh into thin strips. Smear a small
amount of wasabi in a horizontal line across the middle of
each rice-topped nori sheet and arrange equal amounts of tuna
and cucumber on top. Roll the sushi up and cut into 1½-inch
rounds to serve.
Shrimp and
vegetable sushi rolls. Cut 12 large
peeled, cooked shrimp (prawns) in half lengthways. Peel and
remove the seeds from half a small-sized cucumber and cut
the flesh into thin strips. Trim and cut 2 scallions (spring
onions) into thin diagonal slices and thinly slice the flesh
of ½ an avocado. Smear a small amount of wasabi in
a horizontal line across the middle of each rice-topped nori
sheet and arrange equal amounts of each filling on top. Roll
the sushi up and cut into 1½-inch rounds to serve.
Tofu,
sesame and mixed vegetable sushi rolls.
Lightly toast 3 teaspoons of sesame seeds in a frying pan.
Cut 6½ oz (200g) of firm tofu into thin strips. Peel
and grate a small carrot. Remove the stems from 6 fresh shitake
mushrooms (or use soaked, dried mushrooms or regular mushrooms)
and thinly slice the flesh. Wash and drain ½ cup snow
pea sprouts. Smear a small amount of wasabi in a horizontal
line across the middle of each rice-topped nori sheet and
arrange equal quantities of each filling on top. Roll the
sushi up and cut into 1½-inch rounds to serve.
California
sushi rolls. Cut 10 oz (300g) of crab
(or surimi) into thin strips and mix with 2 tablespoons of
Japanese or regular mayonnaise. Peel an avocado and cut the
flesh into strips. Peel and remove the seeds from half a small-sized
cucumber and cut the flesh into thin strips. Smear a small
amount of wasabi in a horizontal line across the middle of
each rice-topped nori sheet and arrange equal amounts of crab,
cucumber and avocado on top. Roll the sushi up and cut into
1½-inch rounds to serve. As a variation, replace the
crab with cooked shrimp.
Egg
and vegetable sushi rolls.
Cook an ordinary omelet using 2 eggs seasoned with salt and
pepper, then slice it into thin strips. Cut 12 snow peas into
thin strips and grate a small carrot. Smear a small amount
of wasabi in a horizontal line across the middle of each rice-topped
nori sheet and arrange equal amounts of each filling on top.
Roll the sushi up and cut into 1½-inch rounds to serve.
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