This is a great meal for the whole family to get involved in and to have some fun preparing a meal. Once you have prepared your ingredients it's pretty quick to make. There are so many filling options so that you can accommodate many tastes. Below are just a few of my favourites but feel free to branch out. Give this recipe a go! It's not as hard as it seems and it tastes delicious.
Note: 2 cups (by cups I mean the little rice cooker cup) of Sushi rice makes about 5 rolls and 4 cups makes 10 rolls depending on how much rice you put on your nori (seaweed sheet). I tend to make my sushi rice in a rice cooker and cook it normally with slightly less water than usual (a few mls).
If you are wanting to make teriyaki chicken sushi, use my teriyaki sauce recipe.
Ingredients
Sushi Rice (4 Cups)
Nori, seaweed sheets (1 Packet of 10)
Avocado (1, sliced)
Cucumber (½ a cucumber, sliced thinly and can be deseeded)
Carrot (1, grated or julienned)
Surimi, plain or crumbed (100 - 150g)
Salmon ( Raw or cooked, slice thinly)
Chicken breasts ( 300g Slice thinly and if preferred coat in Teriyaki sauce after cooking)
Kewpie Mayonnaise (Japanese Mayo)
To Serve:
Soy Sauce
Wasabi
Ginger
Sesame seeds or poppy seeds (optional, to sprinkle on top)
Other filling options:
Capsicum
Cooked prawns or shrimp
Seaweed (Usually sold frozen at Asian stores)
Omelet
Crumbed eggplant
Cooked teriyaki mushroom
Raw tuna
Some of my favourite combinations:
Salmon, avocado and kewpie mayo.
Teriyaki chicken, cucumber, avocado and kewpie mayo.
Capsicum, cucumber and avocado.
Crumbed surimi and carrot.
Seaweed and carrot.
Raw tuna and cucumber
Sushi Rice seasoning
Rice Vinegar (½ cup)
Sugar (2 Tbsp)
Salt (2 tsp)
Method
Place the rice into the rice cooker and set to cook. Once cooked, immediately take out and place into a bowl. Mix the rice around so that it begins to cool. Set aside for 5 mins.
Mix sushi rice seasoning ingredients together and after 5 mins pour over rice and mix. Set rice aside and prepare the other ingredients.
Slice the cucumber, avocado, carrot and surimi and place in separate bowls.
Slice salmon thinly if using raw and if not, put in a Tbsp of oil and cook on high heat skin side down for 2-3 mins and then turn to the other side until cooked to your liking. Cool slightly and then slice.
Slice chicken breasts thinly and cook in a pan on high heat. Once cooked through pour in enough teriyaki sauce to coat the chicken. Set aside.
Once all your filling options are prepared you are ready to start the rolling process.
Take one nori sheet and place on a chopping board.
Using a plastic spoon or spatula put on some rice in the middle and spread outwards. Cover the nori but remember to leave a gap at the top.
Choose your filling and place about a quarter of the way up the nori sheet. Once finished fold the bottom up over the filling and tuck in tightly. Keep rolling until you reach the gap of no rice at the top.
Dip your fingers in a bowl or mug of water and slightly wet the nori to help it seal. Roll the last part to seal and set aside for a couple of minutes to seal.
Slice into 6 or 8 pieces per roll. If you would like top with sesame seeds. Serve with soy sauce, ginger and wasabi. Devour.
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