Perfect for packed lunches, picnics and eating on the run, sushi is health wrapped in seaweed. Sarah Swain shows you how easy it is to make.
Although sushi rolls date back to 14th century Japan, the contemporary version wasn’t created until the 1800s in Tokyo. There are many types of sushi, but the rolls we commonly eat in Australia are referred to as ‘makizushi’ in Japan.
Nowadays, you’ll find all the ingredients needed to make sushi at your local supermarket. Sushi rice is sold in the rice aisle, while nori sheets (wraps made of seaweed), mirin (Japanese rice wine), wasabi (Japanese horseradish) and pickled ginger can be found in the Asian food aisle. Here, you may also find sushi-making kits, which includes a bamboo rolling mat. If not, try to find one sold separately – you’ll find it very useful for the Simple sushi recipe. You’ll also be sure to use it, again and again – because with DIY sushi, you can fill rolls with only your favourite fillings!
Basic rice rules
There’s no need to rinse supermarket-bought rice before cooking – in Australia, it’s cleaned before being packaged.
Use the correct type of rice for the dish you are making. For example, for sushi, use SunRice Japanese style sushi rice.
As soon as rice is cooked, remove it from the pot otherwise it will become overcooked.
Always use a heavy-bottomed pot with a tight-fitting lid.
Step by step: Making sushi rolls
Step 1 Roll away from you, pressing in the filling gently but firmly as you do so. Continue rolling until the filling is encased in nori, using the mat to help form a firm roll.
Step 2 Spread a bit of wasabi on one end and lay filling across the width. Place fingers over filling to hold it in place. Using thumbs, pick up nori sheet, using the mat to guide you.
Step 3 Lay a sheet of nori, shiny side down, on centre of sushi mat or clean tea towel. Wet your hands and place rice on two thirds of the nori. Press down to cover evenly.
Step 4 Once the sushi rice is cooked, use a fork or chopsticks to fluff it up. Add rice vinegar, mirin and caster sugar. Combine well. Allow to cool completely before using.