Simple sushi
- Barney Desmazery
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Makes enough sushi for 6 as a main, or 4 with leftovers for lunchboxes
Easy
Prep: 40 mins
Cook: 15 mins
plus draining and 3 hrs cooling
A star rating of 4 out of 5.16 ratingsRate
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Kids can help with this Japanese dish. They can help cook the sticky rice and then roll and assemble the pieces with their preferred ingredients
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
For the rice
- 300g sushi rice
- 100ml rice wine vinegar
- 2 tbsp golden caster sugar
For the Japanese mayonnaise
- 3 tbsp mayonnaise
- 1 tbsp rice wine vinegar
- 1 tsp soy sauce
For the sushi
-
25g bag nori
(seaweed) sheets
-
choose from the following fillings: cucumber strips
smoked salmon, white crabmeat, canned tuna, red pepper, avocado, spring onion
To serve with all styles of sushi
-
wasabi
(optional - and fiery!)
-
pickled ginger
-
soy sauce
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Nutrition: per serving
- kcal390
- fat9g
- saturates1g
- carbs70g
- sugars11g
- fibre4g
- protein8g
- salt0.5g
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Method
-
step 1
KIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
-
step 2
Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
-
step 3
Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.
-
step 4
Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
-
step 5
Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
-
step 6
Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
-
step 7
TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
-
step 8
Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
-
step 9
Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.
-
step 10
TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
-
step 11
Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.
RECIPE TIPS
WHAT KIDS CAN LEARN FROM MAKING SIMPLE SUSHI
Here are two key skills that will be useful for many other recipes. COOKING RICE: You can use this method of cooking rice for basmati rice (but don’t add the vinegar mixture). You’ll end up with perfect fluffy rice. ROLLING: The same technique is used for roulades and rolled sponges – a useful skill for a child to learn.
Recipe from Good Food magazine, January 2014
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A star rating of 4 out of 5.16 ratings
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