I said I’d do a post about it…. Eventually! (Along with several million other things!) 😉
I needed a bit of practice first before I could pass on my skills – it’s a little bit more fiddly than my other recipes but it’s still relatively cheap and easy to make, so it’s now one of my favourites. I’ve never been that big on seafood so I thought that sushi would be exclusively for fish-eaters but these have no fish in them at all and they are delicious!!!
Ingredients: [for one serving unless you’re putting it with something else!]
Nori Wraps – I use 3-4 per serving. You can get these usually in health food shops or in international shops (they tend to be cheaper in international shops!)
Sushi mat (optional – it’s not 100% necessary but it helps you roll them tightly, although I can do it without too. They aren’t that expensive – I got mine for well under £2 in an international shop).
1 cup (240g) Brown Rice (basmati is best – you can use white but I preferred brown!)
1 tbsp. apple cider vinegar. (or lemon/lime juice)
1/2 cucumber sliced into long thin slices.
1/2 avocado sliced thin into long thin strips.
Other filling ideas:
Beetroot, tomato, spinach, carrot, pepper – all sliced thinly into strips.
- Wash the rice thoroughly over the sink, then bring to a boil in 1 and 3/4 cups of water and then turn down to simmer for ~20 minutes covered.
- Once it’s done, leave to cool for a few minutes (I put it in the freezer sometimes to speed this up!)
- Meanwhile, prepare the vegetable fillings.
- Mix in the 1 tbsp. apple cider vinegar with the rice when its cooled. The rice should be a little bit gummy and fluffy.
- Place one nori wrap on the sushi mat, shiny side facing down and the rougher side facing up, and cover the 2/3 of it nearest to you with rice. Try and press the rice down a little bit to make a flat layer.
- Add toppings in the 1/3 nearest to you horizontally, alternating different strips of vegetables and carefully roll the end nearest to you inward, then use the mat (or your hands if you can) to continue rolling as tightly as possible away from you.
- Wet the last cm of the nori wrap and then squeeze the newly formed roll firmly once you’ve rolled it onto the moistened bit.
- With a wet serrated knife, cut into mini rolls.
- Repeat until you have used all the rice.
It will probably take some practice so don’t be disheartened if our first one or two fall apart or don’t stay stuck. I actually like to use the rice when it’s still a little bit warm as this seems to make it stick to the wrap better and hold the wrap shut.
Sushi is amazing guys! I definitely recommend cucumber and avocado! You can squeeze more lemon juice over it for extra zing 🙂