Japanese · Seafood
Sushi
Ingredients
- Sushi Rice1¼ cups
- Rice wine7 tbsp
- Caster Sugar2 tbs
- Mayonnaise3 tbs
- Rice wine1 tbs
- Soy Sauce1 tbs
- Cucumber1
Instructions
- 1
TO MAKE SUSHI ROLLS: Pat out some rice.
- 2
Lay a nori sheet on the mat, shiny-side down.
- 3
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.
- 4
Spread over some Japanese mayonnaise.
- 5
Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
- 6
Add the filling.
- 7
Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.
- 8
Roll it up.
- 9
Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
- 10
Stick down the sides like a stamp.
- 11
When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
- 12
Wrap in cling film.
- 13
Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
- 14
TO MAKE PRESSED SUSHI: Layer over some smoked salmon.
- 15
Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
- 16
Cover with rice and press down.
- 17
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.
- 18
Tip it out like a sandcastle.
- 19
Turn block of sushi onto a chopping board.
- 20
Get a grown-up to cut into fingers, then remove the cling film.
- 21
TO MAKE SUSHI BALLS: Choose your topping.
- 22
Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it.
- 23
Use damp hands to roll walnut-sized balls of rice and place on the topping.
- 24
Make into tight balls.
- 25
Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.