SIMPLE SUSHI RECIPE - BBC GOOD FOOD
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
Provided by Barney Desmazery
Categories Lunch
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield Makes enough sushi for 6 as a main, or 4 with leftovers for lunchboxes
Number Of Ingredients 11
Steps:
- 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.
- Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
- Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.
- Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.
Nutrition Facts : Calories 390 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 70 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.5 milligram of sodium
SUSHI RICE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Learn how to make perfect sushi rice with this simple step-by-step recipe. Make a batch and craft your own sushi selection platter for entertaining
Provided by Yuki Gomi
Categories Side dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 3
Steps:
- To make the rice, first wash it thoroughly in a sieve for 4 mins, gently turning it over by hand until the water runs clear. Drain the rice and put it in a pan with 540ml water.
- Leave it to stand for a minimum of 30 mins. It can be left overnight, but for best results, leave it for 30 mins-1 hr. Leave the soaking water in the pan with the rice and bring to the boil, put the lid on, reduce the heat and simmer for 8 -9 mins. Turn the heat off and let it stand with the lid on for a further 5 mins. Do not lift the lid.
- While the rice is cooking, to make the sushi-su, put the rice vinegar, sugar and 1 tbsp salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool.
- Put the rice into a wide flat dish such as a sushi oke, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan or a hairdryer on the coolest setting to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look.
- If you don’t want to use the rice immediately, cover it with a damp cloth so that it doesn’t dry out. Leave in a cool place, but do not refrigerate. The fridge will make the rice hard and dry, and the sushi-su helps to preserve the rice without refrigeration. Will keep for a day.
Nutrition Facts : Calories 432 calories, FatContent 1 grams fat, CarbohydrateContent 99 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 3 grams fiber, ProteinContent 6 grams protein, SodiumContent 3.7 milligram of sodium
More about "easy sushi recipe recipes"
VEGETABLE SUSHI RECIPE | MASAHARU MORIMOTO - FOOD NET…
Reviews 5
Total Time 1 hours 20 minutes
Cuisine asian
Calories 143 calorie per serving
- Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he's had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi. Photography by Rick Lew
HOW TO MAKE SUSHI RICE RECIPE | ALTON BROWN - FOOD NETWORK
From foodnetwork.com
Reviews 3.9
Total Time 1 hours 15 minutes
Category side-dish
Cuisine asian
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
CALIFORNIA SUSHI ROLLS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Appetizers
Cuisine Asia, Japanese
Calories 35 calories per serving
- In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with 1 nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make 8 rolls. Cut each into 8 pieces. Serve with soy sauce, wasabi and ginger slices if desired.
SUSHI RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
EASY BEEF STEW RECIPE - MCCORMICK
From mccormick.com
Cuisine American,
Calories 278 per serving
- Stir in Beef Stew Seasoning Mix and water. Add vegetables; bring to boil. Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender.
EASY VEGAN SUSHI RECIPE - VEGAN HEAVEN
From veganheaven.org
HOMEMADE SUSHI RECIPE - SURPRISINGLY EASY TO MAKE YOUR…
From fifteenspatulas.com
EASY SUSHI BOWL RECIPE! A TWIST TO YOUR SUSHI ROLL ...
From healthyfitnessmeals.com
20 EASY VEGETARIAN SUSHI RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PERFECT SUSHI RICE RECIPE | ALLRECIPES
From allrecipes.com
SUSHI ROLL RECIPE | ALLRECIPES
From allrecipes.com
SUSHI RECIPE, FIND MANY SUSHI RECIPES HERE | MAKE SUSHI
From makesushi.com
EASY SUSHI BAKE RECIPE - FOXY FOLKSY
From foxyfolksy.com
SALMON SUSHI BAKE RECIPE // EASY ENTERTAINING ... - ANN LE DO
From annledo.com
TOP 25 SUSHI RECIPES - MAKE MY SUSHIMAKE MY SUSHI
From makemysushi.com
EASY SUSHI BAKE RECIPE - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
23 POPULAR COOKED SUSHI (EASY SUSHI ROLLS TO ORDER AT ...
From izzycooking.com
20 EASY RECIPES TO MAKE WITH YOUR KIDS - WEELICIOUS
From weelicious.com
20 EASY RECIPES TO MAKE WITH YOUR KIDS - WEELICIOUS
From weelicious.com
EASY SPAM® MUSUBI RECIPE | SPAM® RECIPES
From spam.com
BROWN RICE SUSHI | MINIMALIST BAKER RECIPES
From minimalistbaker.com
SPICY TUNA ROLL @ RECIPE - ???? ?? ????MAKE MY SUSHI
From makemysushi.com
SUSHI RICE AND CALIFORNIA ROLLS RECIPE
From natashaskitchen.com
SAVORY: FAST, FRESH AND EASY® | STOP AND SHOP
From recipecenter.stopandshop.com
50 EASY SALMON RECIPES ANYONE CAN MAKE | TASTE OF H…
From tasteofhome.com
ASIAN FOOD RECIPES - AUTHENTIC & EASY TO COOK | ASIAN ...
From asianinspirations.com.au
RECIPES, COOKBOOKS, 1 MILLION RECIPE DATABASE - 100 YEAR ...
From cookbooks.com
THE BEST SUSHI RICE RECIPE - STICKY RICE FOR SUSHI AT HOME
From mykitchenescapades.com