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
TUNA TARTARE - JAMIE OLIVER
This is something you have to try. Use insanely fresh fish and each bite will be a real wake-up for the senses.
Total Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- If beautiful fresh fish inspires you like it does me, this is something you have to try. You’ll get small, dainty portions, but each bite will be a real wake-up for the senses. Tartare is seen as a really cheffy thing to make, because most people, unless they’re quite foodie, won’t eat raw meat or fish at home. But if you get some insanely fresh sustainable tuna that looks the business – purply pink and glossy with a fresh smell of the sea – this will be heaven.
- Pour a few good lugs of olive oil into a small pan over a medium heat. Gently fry the garlic slices until they are lightly golden crisps; don’t let them burn. Remove them to some kitchen paper to drain. Pick 8 coriander leaves and put them to one side in a little cup of cold water.
- This is best served right away while the flavours are all super fresh, so when you’re ready to eat, put half your bunch of coriander, half your spring onion and half your chilli into a liquidizer and blitz with the juice of 1 lime and about the same amount of olive oil. Season with sea salt and black pepper and balance so it’s got attitude and a kick. If it needs to be loosened, add a tiny splash of water. Finely chop the remaining half of your coriander, spring onion and chilli on a board with the tuna until the mixture is as chunky or fine as you like.
- At this point you’re nearly ready to go, so lay 2 or 3 of your orange slices in the middle of 4 little plates and spoon your blitzed green sauce around them. Toss the tuna mixture in a bowl with the juice of the second lime and the same amount of olive oil. Have a taste, season it really well, then spoon your tuna tartare over your orange slices. Top with a few tomato quarters and a dollop of soured cream, then sprinkle over some of your garlic chips and your pretty coriander leaves. Serve right away with wedges from your third lime. If you want to add some more sliced chilli or a pinch of paprika, rock on!
Nutrition Facts : Calories 228 calories, FatContent 16 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 13.9 g protein, CarbohydrateContent 7.1 g carbohydrate, SugarContent 6.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
More about "what tuna to use for sushi recipes"
SESAME SEARED TUNA RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.7
Total Time 20 minutes
Category Main Dish Tuna
Calories 422.2 calories per serving
- Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
SIMPLE SUSHI RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Lunch
Cuisine Japanese
Calories 390 calories per serving
- Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.
TUNA TARTARE - JAMIE OLIVER
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 228 calories per serving
- If beautiful fresh fish inspires you like it does me, this is something you have to try. You’ll get small, dainty portions, but each bite will be a real wake-up for the senses. Tartare is seen as a really cheffy thing to make, because most people, unless they’re quite foodie, won’t eat raw meat or fish at home. But if you get some insanely fresh sustainable tuna that looks the business – purply pink and glossy with a fresh smell of the sea – this will be heaven.
- Pour a few good lugs of olive oil into a small pan over a medium heat. Gently fry the garlic slices until they are lightly golden crisps; don’t let them burn. Remove them to some kitchen paper to drain. Pick 8 coriander leaves and put them to one side in a little cup of cold water.
- This is best served right away while the flavours are all super fresh, so when you’re ready to eat, put half your bunch of coriander, half your spring onion and half your chilli into a liquidizer and blitz with the juice of 1 lime and about the same amount of olive oil. Season with sea salt and black pepper and balance so it’s got attitude and a kick. If it needs to be loosened, add a tiny splash of water. Finely chop the remaining half of your coriander, spring onion and chilli on a board with the tuna until the mixture is as chunky or fine as you like.
- At this point you’re nearly ready to go, so lay 2 or 3 of your orange slices in the middle of 4 little plates and spoon your blitzed green sauce around them. Toss the tuna mixture in a bowl with the juice of the second lime and the same amount of olive oil. Have a taste, season it really well, then spoon your tuna tartare over your orange slices. Top with a few tomato quarters and a dollop of soured cream, then sprinkle over some of your garlic chips and your pretty coriander leaves. Serve right away with wedges from your third lime. If you want to add some more sliced chilli or a pinch of paprika, rock on!
SPICY TUNA POKE BOWLS (OBSESSED!) - SKINNYTASTE
From skinnytaste.com
Reviews 4.8
Total Time 15 minutes
Category Dinner, Lunch
Cuisine Asian, Hawaiian
Calories 397 kcal per serving
- Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.
SPICY TUNA POKE BOWLS (OBSESSED!) - SKINNYTASTE
From skinnytaste.com
Reviews 4.8
Total Time 15 minutes
Category Dinner, Lunch
Cuisine Asian, Hawaiian
Calories 397 kcal per serving
- Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.
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