SUSHI NORFOLK RECIPES

Steps:

• Bring water to a boil over high heat in medium sauce pan.
• Add rice, cover and reduce heat to medium-low to simmer slowly.
• Cook for 15-20 minutes and remove from heat.
• Meanwhile, in a small mixing bowl. whisk together sugar, salt and rice vinegar until dissolved.
• Spread the rice over a baking tray, and drizzle the seasoned vinegar over the rice.
• Let rice cool at room temperature for 20-30 minutes with a damp cloth over it. Set aside.
• Meanwhile, bring salted water to a boil over high heat.
• Cut small lines along the belly of the shrimp using a small paring knife. This will keep the shrimp straight once cooked and easier to roll.
• Add shrimp to boiling water, and cook for 5-6 minutes.
• Once the shrimp are pink and slightly firm, remove from boiling water and place in a bowl with clean ice water to cool. Set aside.
• Thinly slice avocado widthwise, and drizzle lemon juice over the top. Set aside.
• For each roll, place cup of cooked rice over the rough side of a whole sheet of nori.
• Spread rice over the entire sheet using your fingers, and pat rice down slightly in order for it to stick to the sheet of seaweed. For this step, dipping your fingers before working with the rice is very helpful, and keeps it from sticking.
• Flip nori and rice over on to a sheet of plastic wrap.
• Place 2 shrimp, 1 tablespoon of tobiko and a portion of the julienned cucumber over the center of the nori, from left to right.
• Place plastic wrap and sushi roll over a sushi mat, and roll to form a tight cylinder.
• Remove plastic wrap, place slices of avocado over the roll and wrap in plastic once again.
• Use the sushi mat to tighten the avocado on the sushi roll.
• Remove plastic wrap, slice into 6 or 8 pieces, and serve with your choice of garnishes and sauces.

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.