Sushi - Get on a roll

You might like to take a few minutes to build your own sushi, it can be something that will give you a lot of satisfaction!





Might be good for a lunch box or a light dinner



INGREDIENTS


Sushi Rice

• 1 cup sushi rice or short-grain basmati rice

• 5 tablespoons rice vinegar

• 1 teaspoon sea salt


Fillings

• 100 grams (3½ ounces) smoked salmon or 300 grams (10 ounces) canned tuna

• ½ small Lebanese cucumber, peeled and cut into thin long slices

• 1 small carrot, peeled and cut into thin long slices

• ½ small capsicum (bell pepper), cut into thin long slices

• ½ avocado, cut into long thin slices or you can mash with some lemon juice

• 4 nori seaweed sheets


METHOD


To Make the Rice

1. Rinse the rice under cold water and drain well.

2. Place rice and 500ml (2 cups) of water in a saucepan and bring to boil. Decrease heat to low and simmer uncovered for 12-15 minutes, stirring occasionally, until the water is absorbed.

3. Remove from heat and let stand with lid on for a further 10 minutes.

4. Place the cooked rice in a large bowl.

5. In a separate bowl, combine 2 tablespoons vinegar and 1 teaspoon salt and pour over the rice. Stir to combine.

6. Spread rice on a clean chopping board or platter and allow it to cool completely before using. Prepare the fish and vegetables and set aside.

7. Meanwhile, combine the remaining vinegar and 300ml cold water in a bowl to use later to wet hands and pastry brush.


Making Sushi

1. Place one nori sheet shiny-side down on a bamboo mat (or non-stick baking paper).

2. Dip hands in the water mixture (to prevent rice from sticking) and spread a quarter of the rice over bottom two thirds of the nori, leaving a small border around the edge.

3. Spread some of the avocado over the rice (or leave as long slices) and arrange a portion of the salmon or tuna (pre-mix with a tablespoon of Tamari Mayonnaise).

4. Add a small portion of vegetables in the middle of the rice.

5. Gently lift the end of the mat closest to you, and roll it as tight as possible over the ingredients to enclose. Continue rolling the mat forward to make a complete roll and hold here.

6. Wet the pastry brush and dampen the top third so the roll is moistened to seal. With one hand on top, gently roll mat back and forth a few times to make a nice round shape. Lay the roll on the side where the layers were sealed together.

7. It will take a little practice to get this process right—usually by making one or two rolls you’ll determine what size you’d like and how much filling suits your family.

8. These rolls keep well in the refrigerator for a day (place them on paper towels in a sealed container), but they will start to become dry soon after.

9. Use a sharp knife to slice the rolls at 2cm (¾ inch) intervals or just cut then into halves for school lunches. Serve with Tamari or Soy sauce.


Options:

You might like to use quinoa or brown rice instead of sushi rice or even at 50%/50%.

Use a variety of different fillings as you like, this might be some fermented vegetables or tofu

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Active Spine Centre. Shop 5, 440-452 Wyndham Street, Shepparton, Vic, 3630 pH:(03) 58 312 934

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