Beyond Sushi
A new way to roll...
While at the checkout in my local supermarket, the cashier held up my carton of wasabi and politely asked, “what do you use that for?”
“It’s for my sushi dish”, I replied.
“Oh sushi”, she said, wrinkling up her nose, “that's raw fish isn't it?”
“Gosh no”, I said. “Not my sushi!”
I showed her pictures of my homemade sushi on my phone and explained how to make it. I hope she gave it a go!
Easy “Sushi” Roll Recipe
Yield: 7 rolls approx. (42 pieces)
Serves 7
Ingredients
I packet nori seaweed sheets (7 in my packet)
300g white short-grain rice
600ml water
100ml rice wine vinegar
1 tbsp sugar (optional)
½ tsp salt
1 cucumber, sliced into thin strips
1 avocado, peeled, pitted and sliced into thin strips
1 red pepper, sliced into thin strips
100-150g smoked salmon sliced into thin strips
Toasted sesame seeds, soy sauce and wasabi paste for serving
Method
1. Rinse the rice in a sieve until the water runs clear. Transfer into a medium saucepan. Add rice vinegar, salt and sugar and cover with 600ml water. Bring to the boil. Reduce the heat to low, cover and cook for 20 minutes until water is absorbed. Allow to cool to room temperature.
2. Prepare your fillings by cutting them into matchsticks while the rice cooks.
3. Spread a thin layer of rice on the nori sheet with a spatula.
4. Add the fillings by placing them in horizontal lines on top of the rice.
5. Roll up the sushi roll by carefully folding it over the fillings until they are enclosed in the roll.
6. Cut the large roll into 6 pieces.
7. Transfer the rolls to a serving plate.
8. Sprinkle with toasted sesame seeds.
9. Serve with wasabi paste and soy sauce for dipping.
Enjoy...
Notes
1. Add any fillings you like. You can use vegetables or seafood on their own, or a mixture of both.
2. These rolls can also be made without rice. Skipping the rice will save you time.
3. Sushi rolls can be made inside out, or outside in. For rice on the inside, line up your vegetables on top of the rice. For rice on the outside, flip the sheet of nori so the rice touches the plastic wrap and then add your vegetables to the seaweed-only side.
4. Quinoa makes an excellent substitute for rice.
5. On a side note, “sushi” literally means “sour-tasting” in Japanese. The rice is “soured” by adding vinegar and seasonings.
6. If you want to make these rolls frequently, you could buy a bamboo mat (see below) to help you roll. However, I think doing your own swiss roll shapes make it more fun. Practice makes perfect.
Reasons for making your own Sushi Rolls
1. Making your own Sushi Rolls at home is much, much cheaper.
2. Sushi is a food best eaten on the day it is made, as rice doesn’t refrigerate well.
3. The small rolls of seafood and vegetables wrapped in seaweed sheets have plenty of nutrients. Seaweed is the best dietary source of iodine, which your body uses to make thyroid hormones to control metabolism. Seaweed also contains other vitamins and minerals, such as vitamin K, B vitamins, zinc and iron, along with antioxidants that help protect your cells from damage.