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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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