DIY: Sushi and Sushi Rolls

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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

Sushi rolls

Sushi

Avocado, salmon, mango, fish roe (tokibo), seaweed

Sushi

Most expensive ingredient (by weight) – tobiko at AUD9/pack

Sushi

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

Sushi

 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.

Sushi

Salmon and Prawn (Ebi) Sushi

Sushi

Homemade sushi rolls

Sushi

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.

Sushi

 Homemade sushi platter

Sushi

Salmon sushi

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?

Sushi and Sushi Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Japanese
Serves: 4
Ingredients
  • 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
Instructions
  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.
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Comments

  1. says

    gosh, i must say, you make amazing-looking sushi! it looks so skilfully and beautifully prepared. it honestly looks to me like you’ve been making sushi all your life! :D

    • says

      Aww that’s the sweetest comment ever! It’s only about the second or third time I made sushi, of which the most recent was 4-5 years ago. Thankfully I still remember some of the tips! :)

  2. says

    You made all those???? Ooooo…can go into business now, open a sushi stall in the city. My daughter always went to one in Wellington, very good business….

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