I vividly remember dreading those lunch times when I knew that I would have to take out my bento box, set it onto the school cafeteria table, where it would stick out like a sore thumb amongst the sea of pink, disney princess adorned lunch boxes, and open it to reveal two neatly aligned rows of perfectly rolled sushi. I would duck from the curious glances and wrinkled noses of my fellow classmates and secretly long for crustless sandwiches and a wagon wheel. How things change; these days I could happily tuck into the dish for breakfast, lunch and dinner! One of my favourite stay-at-home activities is making my own sushi in the comfort of my own kitchen.
Here’s what you’ll need:
(depending on where you live, this should all be available at your nearest supermarket or asian supermarket)
bamboo sushi rolling mat
(we used fresh, sustainably caught, high quality salmon and tuna but if you’re hesitant to use raw fish, feel free to substitute for cucumber or avocado
1. First, for the boring part: thoroughly wash your sushi rice (we used about 240 grams for two people) under running water, until it runs clear. Place into a pot, with just enough water to cover. Bring to a boil, then reduce to a medium heat, cover and cook for twenty minutes or until the water has been fully absorbed. Remove from heat and add two tablespoons of mirin. Allow to cool, until cool enough to handle.
2. Place the nori onto your rolling mat, rough side facing upwards. Place a rough handful of rice onto the middle of the sheet and spread it out to cover about two thirds of the nori. Now, place your fish, vegetable or whatever filling you’ve gone for on the edge of your nori.
3. Now, for the tricky part: fold the edge of your nori over the filling(s) and squeeze gently. Use the bamboo mat to help you roll the rest of the sushi into a long, rectangular roll.
4. Using a sharp knife cut your sushi roll into smaller rolls.