How to make sushi
Learn how to make sushi with this super easy, sushi in 10 steps recipe!! Ideal for lunch, dinner, snacks or feeding a crowd, it’s a healthy family meal.
Serves: 4
Time to make: 40 mins
Ingredients
- 4 rolls of sushi-seaweed (nori)
- 1 cup uncooked sushi rice
- 1 cup (250ml) cold water
- 2 tablespoons sugar
- 5 tablespoons mirin or rice vinegar
- Meat and/or vegetable your choice (eg. 100g smoked salmon and 1 cucumber sliced lengthwise with 1 avocado, sliced)
- Soy sauce and pickled ginger (if you like it)
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Cook rice in water until it boils. Cover and simmer until grains are soft. Remove from heat and cool.
2 Meanwhile, chop filling into strips or sticks.
3 Mix sugar and vinegar. Combine it with cooled rice – this gives it flavour and stickiness.
4 On your sushi bamboo mat, spread out 1 sheet of nori.
5 Cover it as thinly as you can with the rice mixture. Leave an uncovered 2cm strip of nori along the top edge (to seal the roll).
6 In the centre of the nori, lay out horizontal lines of your filling (eg. a line of salmon and a line of cucumber). Don’t overload your sushi with filling.
7 Now for the tricky part. Grip the mat firmly in both hands and roll up sushi as tight as you can. The mat will help you apply even pressure along the roll. Note: don’t roll up the mat into the sushi!
8 Wet the rice-free strip of nori and ‘glue’ it to the sushi roll.
9 Chop the roll into 3cm slices – you’re done! Repeat steps 4-9 with different fillings for the remaining 3 sheets of nori. You will get better with every roll!
HFG tip
You will need a special bamboo sushi rolling mat, which you can buy with the nori.
Sushi tips
Which rice?
Unless you’re cooking for your Japanese friends, any white rice will do, but short-grain, sticky rice works best of all.
What filling?
avocado slices
canned pineapple chunks
canned tuna
carrot sticks
cream cheese (low-fat)
cucumber sticks
egg omelette cut in strips
ham
pickled gherkin
raw spinach leaves
smoked chicken
smoked salmon
tofu
I really hate seaweed!
If you don’t like nori, forget the bamboo mat, too. Simply form little spheres from the rice mixture, flatten them and put the filling on top, like an open sandwich.
Warning!
Rice sometimes contains spores of bacteria which cause food poisoning. The spores can survive the cooking, so if the rice is left standing at room temperature, the yucky spores will multiply. It’s best to store cooled rice at less than 4°C.
Awesome news: Your sushi will be safe on the day you make it. If you are storing it, remember to store it in the refrigerator.
Nutrition Info (per serve)
-
Calories 445cal
-
Kilojoules 1860kJ
-
Protein 10g
-
Total fat 22g
-
–Saturated fat 4g
-
Carbohydrates 50g
-
–Sugars 8g
-
Dietary fibre 6g
-
Sodium 250mg
-
Calcium 40mg
-
Iron 2mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
