If you are going to make sushi for the first time, try this recipe before you get onto more complicated ones! Follow this simple step-by-step guide to rolling your own, low-fat and healthy Japanese sushi. Remember to keep your knives sharp, and to roll the sushi as tightly as you can – the end result is much more professional! You could also use tuna in this recipe. Slice that razor sharp gleaming blade smoothly!
Preparation Time: 20 minutes
Cook Time: 20 minutes
- 3½oz/100g sushi rice
- 2tsp saké or mirin (optional)
- 1tbsp caster sugar (omit if using mirin, as this is sweet enough)
- oz/25ml rice vinegar
- 2 nori sheets
- 3½oz/100g skinless salmon fillet (use really fresh), thinly sliced lengthways
- ¼ cucumber, deseeded, thinly sliced lengthways
- Squeeze (or more if you like it hotter) wasabi, plus extra to serve
- Pickled sushi ginger, to serve
- Light soy sauce, to serve
- Salmon roe, to serve (optional)
Rinse the sushi rice in a colander, using your hands on the grains, until the water runs clear. Leave to drain for 15 minutes.
Put the rice in a saucepan with 7fl.oz/200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 minutes until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 minutes.
Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a generous pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a small blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.
If you are travelling to London and would like to learn how to make sushi book your self into one of Sushi Classes and learn from a professional.