Thursday, 21 May 2009

Super Sushi!

Sushi isn't always made with fish you know....

The supplies for this recipe can be found in most good asian grocery shops, and recently I've noticed in some branches of Waitrose and Tesco.

200g Sushi Rice

220ml water

30ml rice vinegar

30g sugar

1 heaped teaspoon salt

Packet of nori sheets

sliced avacado, cucumber, carrot, asparagus, spring onions, tomato (whichever you like)

Vegan mayo


Follow any instructions on rice packet for rinsing. Add sushi rice and water to a saucepan and place lid on and make sure it's secure. Bring to the boil and then reduce and simmer for around 7 minutes. Don't lift the lid as it's important to keep in all the steam. Switch off the heat and leave to cook in steam for a further 7 minutes.

In a small bowl mix the rice vinegar, sugar and salt until mostly disolved. Once rice is ready poor this mixture in with the rice and mix well. Transfer to a cool bowl and fan rice while mixing carefully until cool.

Cut a sheet of nori in half and cover with a thin coating of rice but leave a thin strip uncovered at one end. Place any combination of chosen fillings in a strip in the middle of rice covered area. Use either the mayo or wasabi or a mixture of the two. Dampen the strip of nori left uncovered and roll. This is made a lot easier with the help of a sushi rolling mat which can be brought for under £1.

Variations - Crispy fried tofu makes a great filling. I love to make mine with Cauldron's marinated tofu pieces (sold in most big supermarkets)

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