Sushi

Seafood · Japanese classic.

Ingredients

• 300ml Sushi Rice
• 100ml Rice wine
• 2 tbs Caster Sugar
• 3 tbs Mayonnaise
• 1 tbs Rice wine
• 1 tbs Soy Sauce
• 1 Cucumber

Method

1. Roll out — TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down.
2. Continue cooking — 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. Continue cooking — Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
4. Add ingredients — Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber. Roll it up.
5. Roll out — Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
6. Roll out — 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.
7. Roll out — Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
8. Continue cooking — TO MAKE PRESSED SUSHI: Layer over some smoked salmon.
9. Continue cooking — Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
10. Cover and cook — Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
11. Prep and chop — Tip it out like a sandcastle. Turn block of sushi onto a chopping board.
12. Continue cooking — Get a grown-up to cut into fingers, then remove the cling film.

More Japan recipes

• Sushi Rolls
• Ramen
• Tempura
• Teriyaki Chicken
• Okonomiyaki
• Katsu Curry