Sushi is rice with vinegar – and usually something tasty as well. I’ve tried it a few times and found it quite simple really. Galit doesn’t like sea food and likes the seaweed rolls (i.e. sushi in a seaweed wrapping) so that’s what I make. I’ve based the proportions on a 500 gram packet of dry rice (about 2.5 cups). This makes about 7.5 cups of cooked rice which is enough for 7.5 sheets of seaweed which is enough for 3-4 people as a main meal or twice that number as an appetiser.
Ingredients for sushi rice
- 500 grams sushi rice rinsed
- 3 3/4 cups water
- 1/3 cup rice vinegar
- 3 1/2 tablespoons sugar
- 1 1/2 teaspoons salt
Ingredients for Cucumber filling
- 1/2 small cucumber peeled and cut into thin strips.
Ingredients for Tuna filling
- 1 can of tuna in spring water drained
Ingredients for Egg filling
- 2 eggs
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 2 teaspoon flour
Ingredients for seaweed rolls
- 1 packet Sushi Nori = 10 roasted seaweed sheets
Instructions for sushi rice
- Soak the rice in the water for 30 min
- Bring to quick boil
- Reduce heat and simmer for 10 min
- Remove from heat and steam for 20 min
- Mix rice vinegar, sugar and salt
- Sprinkle over Rice.
- Mix thoroughly
Instructions for Egg filling
- Mix well
- Cook on lightly oil a pan
- Turn over to cook other side
- Cut into 5 mm strips.
Instructions for assembling seaweed rolls
- The secret is to keep your hands and knife moistened.
- Place one sheet Nori, shiny side down, on a board (or Sushi rolling mat).
- Moisten fingers.
- Evenly spread 1 cup of Sushi rice over 2/3 of Nori, with the uncovered part away from you.
- Make a slight indentation in the rice (just your side of half way up the rice)
- Fill the indentation with one of your fillings (as above).
- Slowing roll up (keep fingers moistened).
- Cut roll into 6-8 even pieces with a sharp knife (moisten knife to prevent sticking).
Serve with soy sauce and wasabi (Japanese horse radish sauce).