Whilst sushi is one of the cheapest options when you’re in the food court, it sure can add up over time! Once you get the hang of it, making sushi from home can be fun and cheap. It's a great way to use up leftovers. We call this simple sushi as we didn’t use rice wine vinegar, or sushi seasoning or sugar… and we are far from sushi chefs. It was a bit more haphazard, and much more economical. We wanted to add a bit of greenery to ours and had some Super Green Salad in the fridge so we put it in. It was delicious! Our favourite thing to add is pickled ginger. In fact, we like it so much we included it in the Super Green Salad too. It’s great when you can spread the cost of purchasing ingredients over multiple meals.
No: Gluten / Dairy / Nuts
*Variations: Can be made without Egg
Total Preparation Time 30 minutes (you may wish to let your rice cool for longer)
Makes 6 nori rolls
Cannot be frozen
- sushi rice - 200g
- water - 900g
- tuna - 185g tin
- mayonnaise - 25g, we used the Cheat’s Mayonnaise from The Tea Party Issue (*ensure egg free mayo if required)
- ginger - pickled
- fillings - alternative desired, optional
- Fill bowl with water (900g).
- Add sushi rice (200g) to the internal steaming basket and insert into bowl. Program 16 minutes / 110C* / Speed 4.
- Remove internal steaming basket with the spatula, transfer to a shallow bowl and allow to cool.
- Add tuna (from 185g tin), mayonnaise (25g) and salt (to taste) to the bowl. Combine Reverse+Speed 3 / 5 seconds.
- Lay a piece of nori paper out on the sushi mat, shiny side down.
- With wet hands, lay the sushi rice out on the paper, leaving 2cm bare on the side furtherest from you. Compress the sushi rice firmly towards the paper.
- Add a line of your tuna filling and pickled ginger.
- Allowing the sushi mat to help you, begin to roll the rice. The edge closest to you should be lifted and then tucked into the bed of rice.
- Brush some water along the bare edge of the paper so that you can close the roll.
- To cut the long roll in half (or into smaller rounds), use a very sharp knife. Wipe the knife off with a piece of paper towel after each slice.
- Store in the refrigerator.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.