How to make sushi
Everybody loves a tasty sushi roll but making it can be just as fun as eating it, so why not give it a try.
Pro tip: Healthy food often means healthy skin so load up on the veggies!
- Nori (the seaweed to go on the outside)
- 2 cups of Sushi rice
- Yummy meat, fish or vegies of your choice to fill inside
- ½ cup of Rice vinegar
- 1 teaspoon of salt
- ¼ cup of white sugar
- 1 tablespoon of vegetable oil
- Optional: Soy sauce, ginger, wasabi
- Bamboo rolling mat
- Sharp knife
- Rice cooker
- Wooden spoon
Rinse two cups of sushi rice in a bowl repeatedly until the water is no longer cloudy. Then place the rice into the rice cooker and cook for around 20 minutes (or until cooked).
Prepare your veggies/meat/fish. Ensure you’re cutting long thin strips so they go inside the sushi nicely.
Once your rice is cooked it needs rice vinegar adding to it. Add the rice vinegar, sugar, salt and oil. Keep stirring with the wooden spoon until the salt and sugar have dissolved. You can adjust the amount of ingredients added to suit your taste.
Wait for the sushi rice to cool to room temperature and then you can add onto the nori sheets you prepared earlier. This can be sticky work so put a bowl of water with a little rice vinegar in it to rinse your hands throughout.
While your rice is cooking, prepare your nori sheet by placing it on the bamboo mat with the rough side facing upwards. Spread the rice evenly onto the nori, be careful to leave space particularly on the top so the sushi can close properly once it’s rolled.
Place your sushi fillings on top of the rice. Sometimes less is more; make sure you will be able to properly close the sushi roll with the amount you put in.
Begin rolling your sushi slowly and tightly then cut it into bite-sized pieces. Add soy sauce, ginger and wasabi (if you’re brave enough) and enjoy your homemade sushi.