The weather’s finally heating up and I’m definitely less into eating big fried or stodgy food. I’ve noticed in the last month two new massive chain sushi places have popped up in Southampton and Portsmouth and although I love sushi I’m shocked at how much these places charge. Sushi rolls are mega easy to make and super cheap especially if you buy all the stuff in bulk from a Chinese supermarket. I’m sure there’s a million other ways of making this but this is a recipe me and my other half found and works really well. Just double the amount of rice part if you have people over or want extra for your lunch box the next day!
What you need (for 2 people):
· 250g Sushi rice
· 3-4 Seaweed sheets
· 2 Tbsp Rice vinegar
· 1 Tsp Sugar
· 1 Tsp Salt
· Vegetables (cucumber, carrots, avocado, spring onion, pepper) and tofu (Marinated or smoked is ace!) peeled and cut into thin strips
What you do:
1. Wash the rice in a sieve until the water runs clear.
2. Add rice to 330 ml water and bring to the boil in a saucepan with a lid on (VERY important).
3. Simmer for 10 minutes KEEPING THE LID ON.
4. Take off the heat and leave the saucepan to cool for 15-20mins WITH THE LID ON!
5. Mix the rice vinegar, salt and sugar together in a cup.
6. Slowly spoon the mixture through the rice.
7. Leave the rice to cool (it gets stickier as it cools!)
8. Lie down a clean tea towel onto your table.
9. Place a seaweed sheet onto one side of it.
10. Spoon a thin layer of sticky rice over ¾ of the seaweed sheet.
11. Place a layer of vegetables and tofu in a line in the middle of your rice.
12. Using the tea towel, tightly roll the seaweed sheet from rice side to empty side.
13. Stick your fingers into a cup of tap water and wet the inside of the empty side gluing the seaweed roll together.
14. Using a super sharp knife cut the long sausage shape into about 1 inch width pieces.
15. Serve immediately with soya sauce and wasabi and chop sticks!