Serves: 4
Cooking time: 20 minutes (excluding the time
for assembling sushi)
Ingredients
- 6 tbsp vinegar
- 3 tbsp sugar
- 2 tsp salt
- 2 cups short grain rice
- 10 sheets seaweed
Filling or topping suggestions
i)
- 1 can tuna, drained, mashed
- 1/2 onion, pureed
- 1/2 small cucumber, cut into sticks 2cm in length
ii)
- 150 g smoked salmon, sliced
- 1 avocado, peeled, cut into sticks
iii)
- 4 eggs, hard boiled, mashed
- 1/2 onion puree
- 30-50 g caviar
- 2 tbsp mayonnaise
- ground pepper
- salt
iv)
- 1/2 small cucumber, shredded
- 20 pieces deep fried prawn fritters
Method
1. Cook the short grain rice.
2. Add the vinegar, sugar and salt into the cooked rice. Allow the rice to cool down before assembling sushi.
3. Roll sushi, maki or temaki with the following suggested fillings or toppings, or be adventurous and create your own version:
i)
Mix tuna with onion puree, put a cucumber stick in the middle of each
sushi.
ii)
Put smoked salmon with avocado stick in the temaki or put just smoked
salmon on top of the sushi.
iii)
Mix the mashed eggs, onion puree, mayonnaise, ground pepper and salt.
Put on top of the sushi. Then put a little caviar on the top.
iv)
Put prawn fritters with shredded cucumber in the temaki.
4. Mix soya sauce with wasabi (mashed green horse reddish). Start with small amount if this is the first time you try wasabi. Add wasabi until the mixture taste more like wasabi than soya sauce. Serve sushi, maki or temaki with pickled ginger and the wasabi mixture.