Simple Maki Sushi rolls
This is a great way to introduce children to Japanese food with lots of fun involved. We used to set up children’s sushi workshops at festivals: pre-teens, teenagers, university students and parents all loved it, and our youngest student was four years old. I have given detailed instructions but once you’ve done this for the first time you realise it is not complicated and easy to do regularly at home.
500g Japanese sushi rice
65ml rice wine vinegar mixed with
25g caster sugar
pinch of salt
10-12sheets Nori seaweed
3-4 tsp Wasabi
1/2 Cucumber, deseeded and cut into matchstick strips
75g smoked salmon, sliced into strips
Other possible fillings: avocado, carrot, tuna, red pepper, tofu, omelette, chives
Japanese pickled ginger
Get your timer out and start 1 hr before you intend to make the sushi
1. Place the sushi rice in a sieve, put a large bowl underneath it and take it to the sink. Rinse the sushi rice thoroughly by shaking the sieve in the bowl full of water, lift it out, change the water and start again. Do this 8 times (yes 8).
2. Place the rice in the bowl, cover with water and soak for 30 minutes.
3. Fill a measuring jug with 10% more water than the weight of the rice. (510ml)
4. Combine the rice with the measured water in a saucepan and cover. Cook covered on a high heat until it starts to simmer and bubbles form on at the edges of the pan.
5. Lower the heat and cook covered for 10 minutes. DO NOT LIFT THE LID.
6. Meanwhile mix the rice vinegar with the sugar in a small bowl and set aside.
7. Take off the heat keep covered DO NOT PEAK it will release the steam and ruin the rice.
8. After 10 minutes. Empty into roasting tray sprinkle over vinegar/sugar and salt mix in with spatula. Sushi rice works best at room temperature. Refrigerate covered with clingfilm.
To make rolls
Place one of the nori sheets on a sushi mat. Leaving a 2.5 cm gap at the base, spread a line of rice about 3 cm wide onto the nori sheet.
Spread a line of rice down the middle. Top with your choice of filling such as cucumber and roll up tightly. Repeat the process until all the nori sheets have been filled.
Cover the sushi and chill for 30 minutes to set.
Slice the sushi rolls across with a very sharp knife. Serve with pickled ginger and wasabi