I love a meal that's super easy and that everyone in the family loves. Home made Sushi Rolls are one of those in our house. We fill ours full of vegetables, maybe a little omelette or tuna...or if I want to go to more effort I'll cook up some Teryaki Chicken. Other than cooking some rice, all it takes is a bit of chopping. We put everything in the centre of the table and make them ourselves. The kids love a meal that they get to choose what to put in it, and I don't mind, because it's all vegetables, so it's all good! I used to be a bit scared of Sushi because it seemed so hard to get it to roll properly and stay tight and look good. But when you're making your own for dinner, none of that matters! We cut the nori sheets (seaweed paper) in half and make a nice long roll- no need for cutting once they're rolled.
- Nori Sheets
- Sushi Rice
- Bottled Sushi Seasoning
- Tamari (gluten free soy sauce)
Any of the following julienned vegetables:
- snow peas
- red capsicum
- spring onions
For extra flavour:
- Pickled ginger (found in the asian food section of the supermarket)
If you want to add protein:
- Omlette (try making one large omlette with one egg per person being served). Cut into long, skinny slices
- Strips of teryaki chicken
- Tinned tuna, mixed with mayonaise to your desired consistancy
- Cashews (not at all traditional, but an easy, tasty, cruchy vegetarian option)
- It is important to use specificially labelled 'Sushi Rice'. I cook mine in an electric rice cooker.
- While the rice is cooking, chop up all your vegetables julienne-style (long and skinny) and make your omlette or chicken/tuna if using.
- Once rice is cooked, stir in desired amount of Sushi Seasoning. I always use less than prescribed quantity on the bottle- it does contain sugar and I find the amount they suggest is too much.
- Put rice in a very large, shallow bowl and stir constantly for a couple of minutes. If you can, fan the rice while you stir it, and this will bring it to the right consistancy more quickly. The aim is to get the rice a bit dry and sticky.
- Cut the nori sheets in half. Spread some rice evenly and thinly over the sheet, leaving a gap of a couple of centimetres at one end. Smear a little soy sauce/ tamari over the exposed end of the nori sheet (this will help it stick to itself when rolled).
- Lay out some veges and other fillings across the width of the sheet, about half way down. Smear a little wasabi across one end if desired.
- Lift the rice-covered end over the top of the vegetables and roll tight, sealing the edge covered in soy sauce over the roll.
- Dip in a little more soy sauce/ tamari and enjoy!