Sushi (Makizushi)
寿司 (巻き寿司)
Preparation time
35
mins
Cooking time
10
mins
Serves
4-6
Difficulty
Easy
Sushi often contains high amounts of sugar and salt as additives to rice wine vinegar, which is used to prepare the rice. This recipe avoids sugar and salt completely yet still giving the rice a great flavour.
Makizushi (巻き寿司, "rolled sushi") or Norimaki (海苔巻き, "nori roll") is a cylindrical dish, formed with the help of a bamboo mat known as a makisu (巻き簾). It was introduced after the invention of the sheet form of nori seaweed, around 1750. Makizushi are usually filled with rice and various ingredients rolled.
This recipe uses one nori sheet per roll as it is a medium size roll. You can use half a sheet to create thin sushi rolls called Hosomaki (細巻, thin roll) or you can pack it with more rice and fillings to create a thick roll called Futomaki (太巻, thick roll).
Method
Preparing the sushi rice
- Add the 600g of short grain sushi rice to a bowl and rinse thoroughly 3- 5 times with cold water.
- Place the rice in to a pot and cover with 400ml of cold water, then allow to sit for 30 minutes.
- Place the pan on to the hob cover with a lid, and set to a medium heat For 10 minutes. Then bring that to a low heat for another 10 minutes, then no heat for a further 10 minutes. *Try to use a lid with a good seal and do not remove until the end of the cooking process.* In this time we can prepare the other fillings.
Preparing the other fillings
If it is your first time cooking sushi rice then you can prepare the other fillings before hand, allowing you to concentrate on getting the rice correct. Remember to store your ingredients in the refrigerator if so.
- Slice all the vegetables in to long strips of about 1/4 to 1/2 inch thick.
- Slice the salmon in to strips keeping a 1cm width.
- Now our rice should be ready.
Flavouring the sushi rice
Ensure that when flavouring the rice, it is still hot. This allows the rice to soak up the vinegar otherwise it would pool at the bottom and the rice would may not be sticky.
- Mix 12g of Dashi No Moto in to the rice wine vinegar and stir to dissolve.
- Add 1/3 of the vinegar in to the rice and fold to move the vinegar around after a few turns put the rest fo the vinegar in and turn the rice thoroughly.
Rolling the sushi
- Lay one sheet of nori on to the bamboo rolling mat with the rough side is facing up.
- Place enough rice on the nori to cover 2/3 of the sheet from the edge closest to you. The rice should sit about 2-3 grains thick. be careful not press the rice in to the nori. Ensure that the uncovered nori is away from you.
- Place enough of the vegetable strips to cover the width of the nori, then add some salmon along side. These should be laid with a 1cm gap between the edge of the nori closes to you.
- Pick up the edge of the bamboo mat closest to you. With your fingers slightly holding in the fillings, roll the mat forward allowing the sushi roll on it self. Try to keep the mat from coming in to contact with the rice.
- On each roll apply pressure along the rolling mat to form a square shape and helping compact the rice in tightly, but not enough as to where the filling comes out wither of the ends.
Dipping sauce
- Sushi is commonly enjoyed with soy sauce and wasabi. common ways of dipping are: To place some wasabi on to the sushi then dip in to the soy sauce, or wix wasabi in to the soy sauce then dip. Enjoy.
Experiment with other fillings to make great flavour combinations. At home we love the carrots in our sushi as it gives it a crisp crunch to each bite with out an overpowering taste.
The sushi rolls can be kept in the fridge for 24 hours and can be enjoyed for lunch the next day.
Sushi rice:
600g Sushi rice
400ml Water
12g Dashi No Moto
120ml Rice wine vinegar
Other fillings:
1 Cucumber
1 Long carrot
6 Spring onions
Smoked salmon 240g
Dipping Sauce:
Soy sauce
Wasasbi
Sushi rice can be found in most super markets, however it is really expensive for what you get in weight. If are considering making asian food often, then head to your nearest asian supermarket as they will sell rice in 5 and 10kg bags for a much, much cheaper price.
Preparing the sushi rice
- Add the 600g of short grain sushi rice to a bowl and rinse thoroughly 3- 5 times with cold water.
- Place the rice in to a pot and cover with 400ml of cold water, then allow to sit for 30 minutes.
- Place the pan on to the hob cover with a lid, and set to a medium heat For 10 minutes. Then bring that to a low heat for another 10 minutes, then no heat for a further 10 minutes. *Try to use a lid with a good seal and do not remove until the end of the cooking process.* In this time we can prepare the other fillings.
Preparing the other fillings
If it is your first time cooking sushi rice then you can prepare the other fillings before hand, allowing you to concentrate on getting the rice correct. Remember to store your ingredients in the refrigerator if so.
- Slice all the vegetables in to long strips of about 1/4 to 1/2 inch thick.
- Slice the salmon in to strips keeping a 1cm width.
- Now our rice should be ready.
Flavouring the sushi rice
Ensure that when flavouring the rice, it is still hot. This allows the rice to soak up the vinegar otherwise it would pool at the bottom and the rice would may not be sticky.
- Mix 12g of Dashi No Moto in to the rice wine vinegar and stir to dissolve.
- Add 1/3 of the vinegar in to the rice and fold to move the vinegar around after a few turns put the rest fo the vinegar in and turn the rice thoroughly.
Rolling the sushi
- Lay one sheet of nori on to the bamboo rolling mat with the rough side is facing up.
- Place enough rice on the nori to cover 2/3 of the sheet from the edge closest to you. The rice should sit about 2-3 grains thick. be careful not press the rice in to the nori. Ensure that the uncovered nori is away from you.
- Place enough of the vegetable strips to cover the width of the nori, then add some salmon along side. These should be laid with a 1cm gap between the edge of the nori closes to you.
- Pick up the edge of the bamboo mat closest to you. With your fingers slightly holding in the fillings, roll the mat forward allowing the sushi roll on it self. Try to keep the mat from coming in to contact with the rice.
- On each roll apply pressure along the rolling mat to form a square shape and helping compact the rice in tightly, but not enough as to where the filling comes out wither of the ends.
Dipping sauce
- Sushi is commonly enjoyed with soy sauce and wasabi. common ways of dipping are: To place some wasabi on to the sushi then dip in to the soy sauce, or wix wasabi in to the soy sauce then dip. Enjoy.
Experiment with other fillings to make great flavour combinations. At home we love the carrots in our sushi as it gives it a crisp crunch to each bite with out an overpowering taste.
The sushi rolls can be kept in the fridge for 24 hours and can be enjoyed for lunch the next day.
Spealist Equipment
Bamboo rolling mat (makisu, 巻き簾)