Sometimes, Saucer has random cravings for food and will keep yearning for it until he has had his fix. To me, I see it as an opportunity to explore new recipes and try new techniques, when I cook or prepare food that he’s craving for. Just a few weeks ago, he had a sudden craving for sushi, which then triggered me to look up recipes for sushi online. After getting the ingredients ready, I started my Sushi and Sushi Roll cooking adventure! 
Sushi rolls
Avocado, salmon, mango, fish roe (tokibo), seaweed
Most expensive ingredient (by weight) – tobiko at AUD9/pack
Cocktail prawns
Ingredients for Sushi Rice:
- 2 cups of Japanese rice (or normal white rice as last resort)
- 1/2 cup Japanese rice vinegar
- 1/4 cup white sugar
- 1 teaspoon salt
Ingredients for Sushi fillings:
- 200g salmon fillet sliced
- 100g cocktail prawns
- 4 pcs seaweed
- 1 avocado sliced
- 1 cucumber sliced into long strips
- 1 pack fish roe (tobiko)
- 1 mango
- 2 eggs
- Wasabi
- Soy sauce
Ready to roll (literally!)
Mangoes are currently in season, so we added that in as an ingredient to be adventurous. I would say the hardest part of sushi-making is probably getting the rice right. Because after that, really, it’s all quite fun! It’s almost an avenue of creativity – use whatever ingredients available and put in on top of the rice or inside the rice like a sushi roll. Always make sure the roll is tight and firm, so that it won’t disintegrate when you cut it into pieces.
Salmon and Prawn (Ebi) Sushi
Homemade sushi rolls
Spot the ingredients – cucumber, prawn, mango and omelette
Steps:
1. Rinse 2 cups of rice until water runs clear.
2. Add 3 cups of water into the rice and boil in rice cooker.
3. Combine the rice vinegar, sugar and salt in a pot under low heat and stir until the sugar and salt dissolve.
4. Once the rice is cooked, pour the combination of 3) into the rice and keep stirring.
5. It is recommended to do the stirring in front of a fan so that the rice is continuously cooled down during the process. The rice should be rather dry at the end of this. Refer to The Art of Making Sushi for visuals.
6. Break two eggs into a bowl and mix with 1 tsp of soy sauce and 1tsp of starch flour.
7. Cook the eggs over medium heat and slowly fold it until it becomes a thick strip of omelette.
8. Now that all the sushi ingredients are ready, place a piece of seaweed on the chopping board/rolling mat if you have one.
9. Gently flatten some rice on the seaweed, approximately 5mm thick.
10. Place in strips of ingredients horizontally across the centre of the rice on seaweed – cucumber, omelette, shrimps, mangoes, avocado – go wild and creative!
11. Slowly but firmly, roll the seaweed while making sure all the ingredients are intact. Set these aside.
12. Repeat the sushi rolls for about 4 times using 4 pieces of seaweed, and use the rest of the rice for sushi.
13. Grab a small handful of rice and roll them into a firm ball.
14. Grab a slice of salmon, squeeze some wasabi on the centre of the salmon and press the ball of rice on top. Flip it around and it’s done!
15. Repeat steps 13 and 14 with other toppings – prawn, omelette, etc.
16. Finally, cut the sushi rolls prepared earlier in 2cm thickness.
17. Arrange and serve with wasabi and soy sauce on the side.
Homemade sushi platter
Salmon sushi
Our sushi collection for dinner
This is a really fun activity for one to unleash his or her creativity! Saucer took part in making the sushi as well and we ended up having a great time experimenting with various ingredients. By the way, sushi roll with mango works really well! Try it!
What’s your favourite sushi ingredient?
- 2 cups of Japanese rice (or normal white rice as last resort)
- ½ cup Japanese rice vinegar
- ¼ cup white sugar
- 1 teaspoon salt
- 200g salmon fillet sliced
- 100g cocktail prawns
- 4 pcs seaweed
- 1 avocado sliced
- 1 cucumber sliced into long strips
- 1 pack fish roe (tobiko)
- 1 mango
- 2 eggs
- Wasabi
- Soy sauce
- Rinse 2 cups of rice until water runs clear.
- Add 3 cups of water into the rice and boil in rice cooker.
- Combine the rice vinegar, sugar and salt in a pot under low heat and stir until the sugar and salt dissolve.
- Once the rice is cooked, pour the combination of 3) into the rice and keep stirring.
- It is recommended to do the stirring in front of a fan so that the rice is continuously cooled down during the process. The rice should be rather dry at the end of this. Refer to The Art of Making Sushi for visuals.
- Break two eggs into a bowl and mix with 1 tsp of soy sauce and 1tsp of starch flour.
- Cook the eggs over medium heat and slowly fold it until it becomes a thick strip of omelette.
- Now that all the sushi ingredients are ready, place a piece of seaweed on the chopping board/rolling mat if you have one.
- Gently flatten some rice on the seaweed, approximately 5mm thick.
- Place in strips of ingredients horizontally across the centre of the rice on seaweed – cucumber, omelette, shrimps, mangoes, avocado – go wild and creative!
- Slowly but firmly, roll the seaweed while making sure all the ingredients are intact. Set these aside.
- Repeat the sushi rolls for about 4 times using 4 pieces of seaweed, and use the rest of the rice for sushi.
- Grab a small handful of rice and roll them into a firm ball.
- Grab a slice of salmon, squeeze some wasabi on the centre of the salmon and press the ball of rice on top. Flip it around and it’s done!
- Repeat steps 13 and 14 with other toppings – prawn, omelette, etc.
- Finally, cut the sushi rolls prepared earlier in 2cm thickness.
- Arrange and serve with wasabi and soy sauce on the side.
November 9th, 2012 2:31 PM
November 9th, 2012 6:04 PM
November 9th, 2012 7:55 PM
November 10th, 2012 3:08 AM
November 11th, 2012 11:49 AM
