Very basic sushi

Name: Very basic sushi
Total time: 3600 s
Yield: 36 pieces
Cuisine: British
Ingredients: 250 g sushi rice; 330 ml cold water; 1 tsp sea salt; 1 tbsp Mirin rice wine; Sushi nori seaweed half-sheets; Strips cucumber deseeded and cut to length of half-sheet; strips Crab sticks; 1/4 red pepper, deseeded and cut into thin slices; Ginger paste; Wasabi; Soy sauce to dip or sprinkle

John A @JohnA

Essex

My first attempt! I’ve a lot of further experimentation ahead and am sure that I will speed up but this is a start. #mycookbook

John A @JohnA

Essex

My first attempt! I’ve a lot of further experimentation ahead and am sure that I will speed up but this is a start. #mycookbook

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Ingredients

1 hour including prep

36 pieces

250 gsushi rice
330 mlcold water
1 tspsea salt
1 tbspMirin rice wine
Sushi nori seaweed half-sheets
Stripscucumber deseeded and cut to length of half-sheet
stripsCrab sticks
1/4red pepper, deseeded and cut into thin slices
Ginger paste
Wasabi
Soy sauce to dip or sprinkle

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Steps

1 hour including prep

1

Wash and sieve the rice three times.
2

Add 330 ml cold water and the washed rice to a saucepan, stir gently and bring to the boil. Reduce the heat, cover and simmer for 10 minutes. Turn off the heat and leave to stand, with the lid remaining on all the time for 25 minutes.
3

In a small bowl, mix 1 tsp sea salt and 1 tbsp Mirin rice wine. Fold into the cooled, cooked rice.
4

Place two overlapped half-sheets of sushi nori, shiny side down, on a bamboo sushi mat. Add rice, cucumber, crab stick and red pepper slices and ginger paste and wasabi to taste. Roll the mat (rather like making a Swiss roll) away from you so that it rolls the sushi nori.
5

Remove from mat and cut the sushi to bite size. Serve with soy sauce to dip or sprinkle.

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Cooksnaps

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John A @JohnA

on September 25, 2020 11:19

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.