Suzies Simple Sushi
Suzies Simple Sushi
Ingredients
300g Sushi rice
1 tbsp Rice wine vinegar
2 seaweed sheets/ nori
2 tsp togarashi
100g tuna in springwater
3 tbsp mayonnaise
1 tbsp asian hot sauce eg Sriracha
1 medium avocado
Chives
½ cucumber
1 carrot
1 tsp sesame oil
1 tsp rice wine vinegar
Pinch of caster sugar
Approx 2 tsps black sesame seeds
Approx 2 tsps Toasted white sesame seeds
Light soy sauce
Pickled ginger- white and pink
Wasabi
Method
Rinse your sushi rice and let it sit in cold water for 30 minutes
Cook your sushi rice as per the packet instructions
Place the rice in a pot with hot water and simmer
Start making your spicy tuna filling by placing the tuna into a bowl and mashing to break up the flakes
Add an Asian hot sauce and 3 tablespoons of mayo and mix through
Season to taste
Slice the avocado into strips
Once your rice is cooked, pour 1 tablespoon of rice vinegar into the hot rice and add a good pinch of sugar
Mix into the rice then place on a tray to cool down
Place your bamboo mat on your work surface and place some clingfilm over the top
Sprinkle the black sesame seeds, togarashi and toasted white sesame seeds on top of the clingfilm
When the rice is cool, spoon it on top of the sesame seeds and togarashi, using a wet hand to press down on the rice to make a smooth, even layer
Place one of your nori sheets on top
Arrange your tuna, avocado and fresh chives in a straight line from top to bottom on the centre of the nori sheet
Position your bamboo mat so you can roll it up away from you
Lift the edge and fold it over the filling, gently pressing along the length to keep it all together
Keep your roll wrapped up to help it keep its shape
For the vegetarian option, chop up some carrots and cucumber with the skin off into matchsticks
Dress the carrots and cucumber with some rice vinegar, sesame oil, a pinch of sugar and some sea salt
Place your nori, rough side up onto a bamboo mat
Gently spread the sticky rice over the seaweed, leaving a small border of seaweed at one edge
Place the carrots and cucumber close to the edge of the mat, on the side furthest away from the border
Lift the side closest to the filling and bring it over the top of the vegetables, tucking it in and rolling as you go.
Grip firmly as you fold to keep it neat and tight
Wet the blade of a sharp knife and use it to slice the sushi into 2cm chunks
Don’t forget to remove any cling film
Serve with pickled ginger, wasabi and soy sauce
