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Ingredients
- Serves 8 people
4 cups short-grain japanese rice (koshihikari preferred)
1 piece kombu (about 10cm square)
125 ml rice wine vinegar
30 g caster sugar
5g salt
wasabi
pickled ginger
nori (approximately 2-3 large sheets per person)
soy sauce for dipping (optional)
a selection of sushi fillings to your taste - sashimi-grade tuna, salmon roe, japanese omelette, cucumber, daikon sprouts, shiso leaves, lettuce leaves
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Hand-Rolled Sushi
WhenJapanese families make sushi at home, the most popular style is the temaki, or hand-roll. A large platter of fresh ingredients, a big tub of sushi rice and some sheets of nori are all that’s needed for a tasty and fun sushi meal. The crunch of the nori in this kind of freshly rolled sushi is a delicious change from the more common rolls, in which the nori has softened through longer contact with the moist rice.
- Easy
- 30 min
- 20 min
- 10 min
- 6 steps
- 15 Ingredients
- Easy
- 6 steps
- 15 Ingredients
- 30 min
- 20 min
- 10 min
Instructions
-
Make sushi vinegar
- For the sushi rice, place the vinegar, caster sugar and salt in a saucepan and stir over low heat until all the sugar and salt are dissolved.
- Allow to cool to room temperature.
-
Cook rice
- Wash the raw rice well and place into a heavy-based pot. Cover with cold water to approximately 2cm above the rice and add the kombu.
- Bring to the boil, removing the kombu just before the water boils.
- Continue to boil until the water level reaches the top of the rice and holes appear in the surface where steam escapes.
- Cover the pot with a tight-fitting lid and reduce the heat to very low.
- Cook for 12 minutes then turn off the heat and allow to stand for a further 5 minutes without uncovering.
-
Make sushi rice
- Turn the cooked rice out into a large wooden rice tub or bowl (if using a wooden tub, rub the wood first with a little of the vinegar mixture to stop the rice from sticking).
- Working quickly, fan the rice to drive off any excess moisture and separate the grains with a spatula, drawing it through the rice in a cutting motion.
- Add the vinegar mixturea little at a time, continuing to fan and “cut” the rice until it reaches body temperature.
- You can test this by feeling the rice with the back of your fingers. If it feels neither warm nor cold, it is at the right temperature.
- Cover with a tea towel or apiece of cheese cloth moistened with a little of the vinegar mixture to keep the rice warm and moist.
-
Prepare sushi filling
- Slice the fillings into pieces or long strips and arrange them on a platter.
- If you are working with raw seafood make sure to keep your work area clean and sanitary.
-
Prepare nori seaweed
- Cut the nori in half and serve a stack with the rice and fillings.
-
Wrap sushi
- To make each piece of hand-rolled sushi, take a piece of nori and place a small portion of rice to one edge of the rough side of the nori. Add in any fillings you wish and roll into a cone.
Plate and Serve!
Eat immediately.
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Ingredients
- Serves 8 people
-
4 cups short-grain japanese rice (koshihikari preferred)
-
1 piece kombu (about 10cm square)
-
125 ml rice wine vinegar
-
30 g caster sugar
-
5g salt
-
wasabi
-
pickled ginger
-
nori (approximately 2-3 large sheets per person)
-
soy sauce for dipping (optional)
-
a selection of sushi fillings to your taste - sashimi-grade tuna, salmon roe, japanese omelette, cucumber, daikon sprouts, shiso leaves, lettuce leaves
Nutrition
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