I thought I'd posted this in here at the time of making it but seems not.
Thought some of you may fing it of interest.
Just so we are clear here, I’m no chef, so we’re not talking restaurant level stuff here, just the basics.
All the ingredients you see in the pictures are readily available in the supermarkets. One thing I did struggle with was salmon and/or trout roe, so substituted it with lumpfish caviar, but didn’t use it in the end.
Rice wine vinegar, sesame oil & mirin to optionally season the rice. Soy sauce as a dip, wasabi paste (green horse radish) & pickled ginger for additional flavours.
Fresh ingredients are - carrot, cucumber, spring onion, chilli & mushrooms. Ginger, lettuce and lemon were used for flavouring and/or decoration.
The seafood used was - salmon, mackeral, tuna & talapia. Any fish can be used, it all depends on your preference.
First thing that you need to do is prep the rice.
Soak it for a good 30 minutes to remove the excess starch
Boil until the rice is soft to the touch
Drain the rice off and either leave to cool to room temperature or do as I do and run cold water through it to cool it down; this also removes further starch
Next you need to prep your veg. All this invloves is cleaning, cutting and slicing it into strips. Don't go too thick as your sushi rolls will be too big. 5mm thickness should do it
The mushrooms are sliced and sauted with olive oil and sesame oil with cracked black pepper and left to cool
Next up is to prep the fish
The makeral takes the most patience as it is a frigile fish and needs a lot of bones removing. Your fish monger will do it for you if you are not confident enough. So, bones out and skin off
Salmon is just skin off and slice up
The tuna and talapia are just a case of slicing to size
Ok, so thats the lengthy prep work done and all that's required now is to roll it
Place your mat on a flat hard surface in a landscape position and have a brush and water ready
Place a sheet of nori (dried seaweed) with its shiny side up on to the mat
Now spread an even thin layer of rice over the nori, making sure you leave a 15-20mm edge at the top to seal the roll
Place whatever ingredients you like on the rice at the edge closest to you. Just use three or four at a time
Brush the top edge with water
Now pick up the near edge of the mat and start to roll, ensuring nori tucks in as you begin
There you have your sushi.
All that is needed now is to cut it up and eat it.
I also made a couple of cones. That just invloves cutting the nori sheet in half and rolling into a cone
These are great for parties as they are seen as pretty upmarket stuff but can be made relatively cheap.
These are how they turned out
So that's it! I hope this is of some use to you and gives you the confidence to try it, rather than being robbed at the shops for it.
JK