Introduction to Sushi - recipe card

Thank you for booking on to my sushi class, it is a personal favourite, I hope you enjoy it as much as i do! Please find the ingredients and equipment list, along with the methodology. Any questions, just drop me a message. See you soon.

Sushemi (Sushi Rice), Makizushi (rolls wrapped in nori) Japanese salads

You can find the specialist ingredients and rolling mat at most major supermarkets. But they are also available to buy online if you prefer. 

Please have the ingredients and equipment out and ready before the class.

IMPORTANT BEFORE THE CLASS:

Thoroughly rinse the rice, until the water runs clear, then leave to soak in fresh water for about 15-30 minutes. Then drain in sieve ready to start the class ;-) 

INGREDIENTS - per person making - makes enough for 2 people.

• 250g sushi rice 

• 7 tablespoons rice (wine) vinegar White wine vinegar is ok

• 2 ½ tablespoons white sugar

• 2 teaspoons sea salt

• 4 tablespoons rice vinegar

• 5 sheets Nori paper - square not the half sheets.

• 1/2 Avocado 

• 1 carrot,

• ¼ cucumber

• 10 +/- cooked king prawns, Alternative to fish options:  Mango, roast sweet potato, steamed asparagus, cream cheese.

• Smoked salmon – small pack or fresh sushi tuna/salmon, (100g for this recipe is plenty) TIPS ON BUYING FRESH FISH

• Soy Sauce Japanese is wheat and soy ingredients; Kikkoman Soy Sauce is good.

• Wasabi powdered or in the tube

• Drizzle of sesame oil (optional)

• Sesame seeds (optional)

METHOD

SUSHEMI (Sushi Rice)

• 250g sushi rice 

• 300ml water

• 3 tablespoons rice vinegar

• 2 ½ tablespoons white sugar

• 2 teaspoons sea salt

 1.     Thoroughly rinse the rice, until the water runs clear, then leave to soak in fresh water for about 15-30 minutes. Then drain well.

2.     In a saucepan add the rice with 300 mls of water, add the lid and place on medium heat, simmer for 10 minutes, then remove from the heat and leave to stand for further 10 minutes. Don’t take the lid off!

3.     Whist the rice is cooking, mix together the rice vinegar, white sugar, and sea salt until it has dissolved. 

4.     Once the rice has done its 10 minutes simmer and 10 minutes off the heat, you need to cool the rice quickly. – Place the rice in a large shallow dish, and gently cut and fold the rice with a spatula of flat wooden spoon, at the same time slowly add in your vinegar, sugar and salt mixture. *** you might NOT need to use all of it!

5.     Once it is cool your rice is now ready to use.

THE HAND RINSE

• 250mls cold water

• 4 tablespoons rice vinegar

 Mix together. 

 THE SUSHI ROLLS

Square Nori paper

Fillings (e.g. avocado, carrots, cucumber, salmon, prawns, miso cooked sweet potato,) sliced in to match sticks)

Remember:

Shiny side down for the Nori paper

Cut in to either 6 or 8 equal sizes.

Consider the colours, don’t have all green or all pink.

When rolling, leave a gap at the edge furthest away from where you start rolling from.

If doing a quick hand roll, treat a bit like rolling an ice cream cone or a tortilla wrap. 

TO SERVE

Wasabi 

Pickled sushi ginger

Soy sauce

 JAPANESE INSPIRED SALAD 1:

• Avocado

• Carrots

• Cucumber

• Prawns

Cut into strips, pour, over some of the rice vinegar mix (of salt, sugar and vinegar), drizzle with sesame oil and sprinkle black and white sesame seeds on top. 

 JAPANESE INSPIRED SALAD 2:

• Sushi rice prepared

• Rice vinegar mix (salt, sugar and vinegar)

• Dab of wasabi

• Avocado cubed

• Carrot strips

• Cucumber stick

• Pickled ginger, chopped

• Other “sushi fillings” e.g. can add prawns

• Nori paper shredded

Mix the rice vinegar mix with a dab of wasabi.

Mix this into the cooked rice.

Add the vegetables and ginger and mix thoroughly.

At the end add the nori paper shreds and gently mix in. 

ENJOY!