Japanese·non-vegetarian·medium

Sushi

Name: Sushi
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 300ml Sushi Rice; 100ml Rice wine; 2 tbs Caster Sugar; 3 tbs Mayonnaise; 1 tbs Rice wine; 1 tbs Soy Sauce; 1 Cucumber

Alright, folks, let's talk about sushi, my all-time favorite dish to make! Here's what you need: Sushi Rice, Rice Wine, Caster Sugar, Mayonnaise, Soy Sauce, and Cucumber. Now, let's get rolling! Pat out some rice on a nori sheet, shiny-side down. Remember to dip your hands in the vinegared water to avoid sticking. Spread the rice evenly, leaving the far edge clear for sealing. Oh, let me tell you about the first time I made sushi at home. I accidentally put way too much rice on the nori sheet and ended up with a giant sushi roll that barely fit in my mouth! Lesson learned: less is more when it comes to sushi rice. Pro tip: To make your sushi rolls extra tasty, try adding a sprinkle of sesame seeds on top before rolling. It adds a nice crunch and nutty flavor - you won't be disappointed! This homemade sushi recipe is all about the perfect balance of flavors - tender sushi rice, fresh cucumber, and creamy mayo all in one bite. Enjoy your sushi-making adventure, and remember, practice makes perfect!

50 min(prep 30 + cook 20)

4 servings

250 kcal

4.5

Ingredients

Nutrition

250 kcalper serving

Protein7g12%

Carbs40g67%

Fat8g13%

Fiber2g3%

Sugar3g5%

Directions

1
STEP 1
2
TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
3
STEP 2
4
Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
5
STEP 3
6
Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.
7
STEP 4
8
Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
9
STEP 5
10
Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.

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