Greenwood Recipe: Sushi

According to the team at Greenwood Central Park Duo, this is a favourite for the children to get involved with. If recreating at home, premake the rice and allow children to choose their own fillings. It’s a great fun way to introduce some Japanese food and the use of chopsticks!  

 

Makes 4 rolls 

Ingredients:   

1 cup short-grain rice 

1 tablespoon caster sugar 

5 tablespoons rice vinegar 

4 nori sheets 

  

Try these toppings: 

Strips of red capsicum and cucumber 

Grated carrot 

Canned tuna, mixed with a little mayonnaise 

Blanched green beans 

Cooked teriyaki chicken strips 

Japanese soy sauce, to serve 

  

Method:  

1/  Rinse rice under cold water and drain well. Place rice and 2 cups of water in a saucepan and bring to boil. Decrease heat to low and simmer uncovered for 12-15 minutes, until the water is absorbed. Remove from heat and let stand with lid on for a further 10 minutes. 

2/ Place rice in a large bowl. In a separate bowl, combine the sugar, 2 tablespoons vinegar and 1 teaspoon salt, and pour over rice. Stir to combine. Cover a flat tray with aluminum foil and spread rice on it to cool. The rice should be completely cool before using. 

3/ Choose from a variety of fillings. We used tuna, cucumber and avocado. Combine remaining vinegar and 300ml cold water in a bowl. 

4/Place 1 nori sheet, shiny-side down, on a bamboo mat (or non-stick baking paper). Make sure longest edge of nori is at top of mat. Dip hands in water mixture (to prevent rice from sticking) and spread a quarter of rice over bottom two-thirds of nori, leaving a small border around edge. 

5/Spread a thin line of wasabi along the middle of the rice and arrange a little of the fish and vegetables alongside the wasabi. Gently lift the end of the mat closest to you, and roll it over the ingredients to enclose. 

6/ Continue rolling the mat forward to make a complete roll. With one hand on top, gently roll mat back and forth a few times to make a nice round shape. Use a sharp knife to slice the rolls at 2cm intervals. Serve with pickled ginger, soy sauce and extra wasabi. 

  

Author: Greenwood

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