Here’s a truly British sushi roll! Our friends over at www.eatweeds.co.uk have generously donated this fantastic recipe. Black mustard is a great, locally sourced alternative to wasabi with several thousand less food miles, and a carbon footprint of 0! Any left-over black mustard leaf can be added to a vinaigrette for spice and colour.
Ingredients
For each sheet of nori which makes 1 roll you need:
Wash the sushi rice until all the milky starch has come out. Usually takes 4 – 5 washes. Place the rice in a saucepan or rice cooker and add the measured water and cook as you would normally. For more info on cooking sushi rice see our post here.
Tip the rice into a sushi oke / Hangiri (if you dont have one of these any non-metallic dish will do). Pour over the sushi seasoning vinegar and use a rice paddle to cut and fold the liquid in to the rice without squashing the grains. You are aiming for a glossy texture with separate grains. Cover the rice with a damp tea towel until cooled.
Put the mustard leaves into a small food processor with a dribble of oil and blitz until the leaves are finely chopped. You could also finely chop the leaves using a knife and chopping board, adding to a small bowl and a little oil added to just bring together.
To shape the sushi lay a sheet of nori shiny side down on a sushi mat. Add the cooled rice and spread over the seaweed leaving a 1cm margin along the top and bottom edge nearest to you. Sprinkle a line of mustard leaf across the middle from the left to right edge followed by the cucumber matchsticks on either side. Fold the bottom edge of the nori over the rice and using the mat roll the nori towards the far end. Wrap the mat firmly around the roll so it will keep its shape when cut. Place the roll on your work surface with the joining part of the nori face down, this will allow the moisture of the rice to stick the roll together. Never wet your nori or the roll will collapse when cutting.
Hold the roll with one hand and pull the far edge of the mat gently away from you Remove the mat and using a wet sharp knife and a sawing motion cut into 8 even-sized rolls. Place cut side up on a plate and serve with Temari soy sauce for dipping.
Inari is a God of the Japanese Shinto religion and a fitting namesake for these delicious stuffed pouches of tofu.
Inari sushi(stuffed sushi) is quite different to seaweed wrapped sushi. The pouches are made of deep fried tofu, sometimes known as aburage. The texture is a bit like omelette but the pouches are sweet and savoury in taste. They are usually filled with just rice but this recipe adds few more flavours and is very tasty.
Cook your sushi rice – preferably in a rice cooker – and leave it to cool before mixing in a rice dressing made of 2 tablespoons of rice vinegar, 1 tablespoon of mirin, 2 teaspoons of castor sugar, 1/2 teaspoon of salt and 1/2 teaspoon of Gomashio (roasted black sesame seeds and sea salt).
Finely chop a carrot and a large handful of mushrooms and cook in a bamboo steamer for a few minutes until tender.
In a large bowl, mix the vegetables with some sesame seeds and a glug of seasame oil and leave it to cool down.
Add the rice and some daikon radish (Takuan), chopped finely again, and give it a light stir. Some recipes like to use a dash of lime juice as well but it’s optional.
Now comes the messy (but fun) bit. The Inari pouches come ready to serve so all you have to do is fill them up with the rice and vegetables and then firmly press the sides together to seal them up.
That’s all there is to it. All that you have to do them is spread them on a serving dish and serve with pickled ginger, wasabi, and soy sauce.
Lay out your chosen ingredients as described in the sushi magic
handbook. Grab the sushi roller handles
and bring the roller bar over the ingredients.
2> Roll your sushi!
The special bar holds the fillings in place.
Then when you turn the handles the sushi magic sushi roll maker evenly rolls up the rice
around the ingredients.
3> Shape your sushi roll
Professionally designed moulding allows perfect and
even pressure to compact and accurately shape
the sushi roll Just like only a skilled sushi chef can.
4> Unroll the sushi makers mat
Un-roll the non-stick silicone mat. Using a
table knife, spread tobiko or sesame seed topping on your maki sushi roll.
5> One perfect sushi roll
Makes a perfect compacted sushi roll. Here we’ve
made an inside-out California roll but the sushi magic sushi making kit makes all kinds of sushi rolls, just use your imagination!
6> Slice and Serve!
Slice and serve with freshly mixed wasabi paste. gari ginger and kikkoman soy sauce for the perfect sushi dish. The sushi magic sushi roll maker is now really easy
to clean due to its construction from hygienic materials. it’s so easy!
Quickly and easily produces up to 8 pieces of Nigiri at once
Reproduces the skills of the experienced sushi chef (itame)
No rice mess due to non-stick materials
A great money saver
great for parties
Get authentic sushi easily in your home
Both the maki roller AND the nigiri mould included in the kit!
Free part colour recipe book
The new Sushi Magic – Sushi Making Kit. Makes perfect nigiri and sushi rolls every time. The sushi kit costs just £24.99 and can be bought in the sushi store Click on the image below to watch the sushi lesson video
If you like wasabi, or any other sauce for that matter you can apply it using the
tip of a table knife now.
3> Add the top mould sushi rice
Add the top mould layer and simply spoon on
the rice, compact with the press tool. With Sushi Magic there’s no need to touch the sticky rice with your hands amiking it much cleaner than normal ways of making nigiri.
4> Remove to mould
Remove the top mould to reveal 8 perfectly shaped
rice balls, seafood and wasabi moulded together.
5> Tip out the nigiri sushi
The completed sushi is easily turned out of the mould.
The sushi magic nigiri maker
makes perfect nigiri sushi every time. The sushi magic nigiri maker will also make
separate rice balls for sushi specials like uni
cups and spicy scallop cups.
6> Perfect nigiri!
Look perfect nigiri sushi! just like an expert sushi chef made it.
Sushi Magic nigiri maker is the only mould available with this ability and easy to clean hygienic design.
Here’s the first video in my cooking with Sushi Stu series. This one is all about how to make Onigiri sushi. It’s so easy with just a few ingredients and the right tools, take a look…
Temaki rolls are by far the easiest sushi to make. There are no rolling mats, moulds or complicated instructions – you just roll and go.
Temaki means ‘hand roll’ in Japanese and they are eaten with hands instead of chopsticks. These tasty cones of seaweed are crammed with delicious fillings and I love that they are bigger than sushi rolls so you can fit more in them.
This is an unusual recipe but I like the contrast of sweet and savoury and the mix of textures. If you want to, you can replace the mango for avocado.
Season your whitefish, cook in a steamer (electric or bamboo) and set it aside to cool.
Cook your sushi rice – on the hob or in a rice cooker – and leave it to cool before mixing in a rice dressing made of 2 tablespoons of rice vinegar, 1 tablespoon of mirin, 2 teaspoons of castor sugar and 1 teaspoon of salt.
When the rice is cool and dressed cut a sheet of nori seaweed in half and lay it flat. Take a ball of rice about the size of an egg and put it on the sheet of nori diagonally and press down lightly.
Lay on a strip of mango and some of the whitefish and add a pinch of wasabi some chopped, fresh mint and a sprinkle of sesame seeds.
Fold the nori over and the roll it up into a cone and take a single grain of sticky rice to stick down the edge and hold it in place.
Temaki are perfect for buffets and should be eaten as soon as possible as the nori cone can go a bit soft as it absorbs moisture from the filling. I don’t know if this is true as they are never around long enough for me to find out.
Sushi comes in all different shapes and sizes and some of it can look a bit daunting to make at home.
I have often admired (and eaten) Gunkanmaki (warship roll) as it whizzes past on the conveyer belt of my local sushi restaurant and decided it was time to branch out from the traditional sushi roll and put my culinary skills to the test with this special type of nigiri.
You can see how Gunkanmaki got its name – it looks like a boat made out of nori seaweed and filled with rice with a topping of soft or finely chopped ingredients dolloped on.
Traditionally, the Japanese, use toppings which are delicious but can be an acquired taste such as oysters or fish roe. I decided to start with a more western flavour and was surprised to discover that Gunkanmaki only needs basic assembly skills.
It’s up to you if you want to make your rice from scratch using Yutaka sushi rice, with a traditional seasoning of 2 tablespoons of rice vinegar, 1 tablespoon of mirin, 2 teaspoons of castor sugar and 1 teaspoon of salt.
When the rice had cooled, I pressed it into my plastic nigiri mould and popped out my perfect balls of rice.
Next, I cut the nori seaweed into strips 3cm wide and wrapped a slice of nori around each rice ball, making sure it overlapped at the starting point. The seaweed sticks together perfectly with one grain of cooked sticky rice.
The nori was about 1cm higher than the rice which made my boat shape and left space for lots of topping.
For the topping, I made enough for 12 rolls by mixing up 50g of smoked salmon pieces and 50g of cream cheese in a small bowl.
Each warship was topped off with a loaded teaspoon of the smoked salmon and cheese and I scoffed them down with a blob of wasabi, a soy sauce dip and some tangy mixed vegetable pickles.
I had some vegetarian friends for dinner the other night who were new to sushi and I wanted to prove to them that Japanese food is not always dishes with fish or meat.
There is a wide choice of sushi for vegetarians and I won them over early on with my Red Pepper and Takuan Hosomaki.
I served them as canapés but Hosomaki are also ideal for a lunchtime snack as they are the smallest sushi rolls.
Hosomaki usually have the nori seaweed sheets on the outside. My friends liked them so much they took home my recipe for this delicious veggy roll so I thought I would share it with you.
First, make some Yutaka sushi rice, which takes about 30 minutes, and then transfer it to a large bowl and fold in some sushi rice seasoning.
For the seasoning, mix 2 tablespoons of rice vinegar, 1 tablespoon of mirin, 2 teaspoons of castor sugar and 1 teaspoon of salt.
