HOW TO CUT AVOCADO FOR SUSHI RECIPES

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SIMPLE SUSHI RECIPE - BBC GOOD FOOD



Simple sushi recipe - BBC Good Food image

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

300g sushi rice
100ml rice wine vinegar
2 tbsp golden caster sugar
3 tbsp mayonnaise
1 tbsp rice wine vinegar
1 tsp soy sauce
25g bag nori (seaweed) sheets
choose from the following fillings: cucumber strips, smoked salmon, white crabmeat, canned tuna, red pepper, avocado, spring onion
wasabi (optional - and fiery!)
pickled ginger
soy sauce

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

PERFECT SUSHI RICE RECIPE | ALLRECIPES



Perfect Sushi Rice Recipe | Allrecipes image

Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste.

Provided by LucyDelRey

Categories     Rice Side Dishes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 5 cups

Number Of Ingredients 6

2 cups uncooked glutinous white rice (sushi rice)
3 cups water
½ cup rice vinegar
1 tablespoon vegetable oil
¼ cup white sugar
1 teaspoon salt

Steps:

  • Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
  • In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Nutrition Facts : Calories 112.2 calories, CarbohydrateContent 23.5 g, FatContent 1 g, FiberContent 0.7 g, ProteinContent 1.7 g, SaturatedFatContent 0.2 g, SodiumContent 158.2 mg, SugarContent 3.3 g

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