Sushi

Sushi

Cocktail Menu part 4

Makes 40-50

Sushi really isn't hard to make, its takes a little bit of practise, a bamboo mat and confidence. I make this alot, my whole family loves it and given the price of sushi in a Japanese restaurant its certainly cheaper to make your own. You can use a variety of fillings such as fresh salmon or tuna, avocado, tempura prawns, cucumbers and the list goes on, just make sure that the ingredients are the best you can afford and are really fresh.

Ingredients

550g sushi rice or short grain rice
5 tbs rice vinegar
1 tbs mirin
3 tbs sugar
2 teas salt
10 sheets nori
Filling Suggestions
Japanese mayonnaise
wasabi paste
salmon fillet cut into batons
tuna fillet cut into batons
carrots and cucumber cut into thin batons
salmon with avocado
tempura prawns with Japanese mayonnaise

The first step to making great sushi is preparing your rice!!!!!!!!

Method

Wash your rice under cold water until the water runs clear.
Put the rice in a pan with 3 cups water and bring to the boil, cook for 10 minutes, then lower the heat and cook for a further 12 minutes or until the rice is tender.Note if using a rice cooker add the same quantity of water to rice.
Remove from the heat and allow to cool for 15 minutes.
To make the dressing for the rice, combine the vinegar, sugar, mirin and salt in a small saucepan and and stir over a low heat until the sugar has dissolved.
Place the rice in a non-metallic dish or bowl and using a rice paddle or wooden spoon mix the dressing through the rice.
The rice needs to cool to room temperature.
To prevent rice sticking to your hands fill a small bowl with water and 1/4 cup vinegar.
Lay your nori sheet on top of the bamboo mat.
Press a thin layer of rice on top of the nori leaving a 2cm border.
Spread a small amount of wasabi or Japanese mayonnaise along the rice at the end that is closest to you.
Top with your choice of filling.
Lift up the edge of the bamboo mat and roll the sushi starting from the edge nearest to you.
When you have finished rolling  press the mat to make either a round or square roll.
With a sharp knife trim the ends and cut into 6 pieces.
Repeat with remaining nori, rice and fillings.