Japanese · Seafood
Sushi
Traditional Japanese sushi made with seasoned rice and various fresh toppings including fish, vegetables, and mayonnaise. This hands-on recipe teaches multiple sushi techniques including rolls, pressed sushi, and balls for a complete sushi experience at home.
The Method
Instructions
Step 1: To make sushi rolls, start by patting out the sushi rice gently with slightly damp hands to prevent sticking. Lay a sheet of nori on your bamboo mat, making sure the shiny side is facing down towards the mat , this will help the rice stick better. Now, dip your hands in the vinegared water to keep the rice from clinging to your fingers, then carefully pat handfuls of rice evenly over the nori in a thin layer about 1cm thick . Be sure to leave the farthest edge from you clear of rice by about an inch; this will help seal the roll later.
Step 2: Next, take a spoon and spread a thin, even layer of Japanese mayonnaise right down the middle of the rice. This adds a lovely creamy texture and a bit of tang , it's a small touch but really makes the sushi sing.
Step 3: Now it's time to add the filling. Let your child or sushi partner get involved here , they can place their favorite fillings in a neat line down the center of the mayo. In this recipe, we went with classic tuna and crisp cucumber slices, but feel free to get creative with whatever you like!
Step 4: To roll it up, carefully lift the edge of the bamboo mat closest to you and fold it over the rice and fillings. Use your fingers to apply gentle but firm pressure, keeping everything tight and neat as you roll forward. This part takes a little practice, but don't worry , it gets easier each time!
Step 5: When you get near the edge of the nori without rice, use a pastry brush or your fingertip to moisten it with a little water. This acts like glue, helping the roll stick together firmly. Then continue rolling all the way to the end, pressing gently to seal the sushi roll like you're stamping it closed.
Step 6: Once rolled, carefully remove the sushi roll from the bamboo mat and wrap it tightly in cling film. This keeps it fresh and makes it easier to slice. When you're ready to serve, ask a grown up to help cut the roll into thick, even slices , a sharp knife is key here! Finally, gently unwrap the cling film and admire your beautiful sushi slices.
Step 7: To make pressed sushi, start by lining a loaf tin with cling film , leave plenty hanging over the edges for easy removal later. Lay down a thin, even layer of smoked salmon on top of the cling film. This will be the delicious base of your pressed sushi.
Step 8: Next, spoon about 3cm of sushi rice evenly over the salmon layer. Use your hands or a flat utensil to press down firmly, compacting the layers together. Fold the excess cling film over the rice, then press down as much as you can using your hands, or better yet, another tin or a flat board if you have one. This step helps everything stick together in a nice, compact block.
Step 9: To serve, carefully tip the block of sushi out onto a chopping board by lifting the cling film like a sling or sandcastle mold. Ask a grown up to cut the block into finger sized pieces, then peel away the cling film. You'll have neat, delicious pressed sushi ready to enjoy.
Step 10: For sushi balls, start by choosing your topping , something like half a cooked prawn or a small slice of smoked salmon works beautifully. Place a small square of cling film on your work surface, then put the topping at the center.
Step 11: Now, with damp hands, shape walnut sized balls of sushi rice and place each one gently on top of the topping. Bring the corners of the cling film together over the rice and twist the edges to tighten and form a perfect little ball. Once it's nice and firm, unwrap the cling film carefully and your sushi balls are ready to serve. They look adorable and taste just as good as they look!
Step 2: Next, take a spoon and spread a thin, even layer of Japanese mayonnaise right down the middle of the rice. This adds a lovely creamy texture and a bit of tang , it's a small touch but really makes the sushi sing.
Step 3: Now it's time to add the filling. Let your child or sushi partner get involved here , they can place their favorite fillings in a neat line down the center of the mayo. In this recipe, we went with classic tuna and crisp cucumber slices, but feel free to get creative with whatever you like!
Step 4: To roll it up, carefully lift the edge of the bamboo mat closest to you and fold it over the rice and fillings. Use your fingers to apply gentle but firm pressure, keeping everything tight and neat as you roll forward. This part takes a little practice, but don't worry , it gets easier each time!
Step 5: When you get near the edge of the nori without rice, use a pastry brush or your fingertip to moisten it with a little water. This acts like glue, helping the roll stick together firmly. Then continue rolling all the way to the end, pressing gently to seal the sushi roll like you're stamping it closed.
Step 6: Once rolled, carefully remove the sushi roll from the bamboo mat and wrap it tightly in cling film. This keeps it fresh and makes it easier to slice. When you're ready to serve, ask a grown up to help cut the roll into thick, even slices , a sharp knife is key here! Finally, gently unwrap the cling film and admire your beautiful sushi slices.
Step 7: To make pressed sushi, start by lining a loaf tin with cling film , leave plenty hanging over the edges for easy removal later. Lay down a thin, even layer of smoked salmon on top of the cling film. This will be the delicious base of your pressed sushi.
Step 8: Next, spoon about 3cm of sushi rice evenly over the salmon layer. Use your hands or a flat utensil to press down firmly, compacting the layers together. Fold the excess cling film over the rice, then press down as much as you can using your hands, or better yet, another tin or a flat board if you have one. This step helps everything stick together in a nice, compact block.
Step 9: To serve, carefully tip the block of sushi out onto a chopping board by lifting the cling film like a sling or sandcastle mold. Ask a grown up to cut the block into finger sized pieces, then peel away the cling film. You'll have neat, delicious pressed sushi ready to enjoy.
Step 10: For sushi balls, start by choosing your topping , something like half a cooked prawn or a small slice of smoked salmon works beautifully. Place a small square of cling film on your work surface, then put the topping at the center.
Step 11: Now, with damp hands, shape walnut sized balls of sushi rice and place each one gently on top of the topping. Bring the corners of the cling film together over the rice and twist the edges to tighten and form a perfect little ball. Once it's nice and firm, unwrap the cling film carefully and your sushi balls are ready to serve. They look adorable and taste just as good as they look!
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