Homemade Sushi?

frugglewump

I love the sushi selections at M&S, but at £2 to £3 a go I can't have them very often. The nigiri & california rolls look easy enough to make from their component parts. One thing though - how do they get the rice to do that?

Katgoddess

I don't know the answers I'm afraid, but I've seen sushi rice, the seaweed and the mats for rolling in Waitrose.

black-saturn

Dont know if this site is of any help:

http://www.sushilinks.com/

SallyinWales

We make sushi quite regularly. The trick is getting the right rice, which you cook then dress with a sake/vinegar/soy mixture (well, we do I think there are variations) which makes it just sticky enough. Then basically all you do is spread cooled rice on the seaweed sheet, add the topping of your choice (neednt be fish of course), and roll up very tightly, chill briefly and cut into portions.

The real trick is never to buy the makings in the supermarket, go to an oriental supermarket and its much much cheaper, plus you'll get all the interesting pickled ginger, wasabi etc

Mr_Proctalgia

I make it all the time! The trick is to use the correct rice and initially get yourself a Sushi Rug. I started out using ordinary bog standard pudding rice, wash well, 1 cup rice to 1 1/4 cups water cook low and slow for 15 minutes then let it rest for 15 mins. Whilst this is happening put 2 tablespooons Rice Vinegar in a pan and warm through add 1 tablespoon sugar and disolve well.

Once the rice is rested put it into a wide shallow bowl ( I use a tea tray) add the Vinegar and sugar solution, mix well whilst fanning the rice with a magazine or flat hat, the trick is to cool it quickly this helps it to stick.

Lay a sheet of Nori onto your little mat add a layer of rice not too thick you should be able to see the nori in places through it, do not cover the last inch away from you! Now select your filling and place it down the rice about 1/3rd the way down, put some wasabi on the filling (fish sticks are easy to start with) and then using the mat roll the Nori and rice up, easier to do than describe, either you will get a spiral or a roll, dampen the last inch and stick it down, rolll the finished mat up and down
to tighten the sushi roll and rest the completed roll with its rug in the fridge!
This bit is very important, you need a really sharp knife and lot of water, unroll the sushi and wet the knife make one cut, wet the knife again for every cut.
You make inside out Sushi by covering the mat with clingfilm add rice and filling as above, then add the Nori press it down a bit and roll, you get the rice on the outside! Its great eating and costs peanuts too

Good luck

P.S.

Lakeland make a nice press so you can make square and heart shaped sushi too!

vixtress

and its not a bad first time effort! i have been having a craving for sushi for a while then on thursday night i had a really vivid dream that i made it
i bought the seaweed from mr t's made the dressing and rolled them with 1/2 price king prawns (wouldnt give raw fish to the kids)
i am really proud of myself, i have enough storecupboard ingredients to make loads (and the ingredients all keep for ages)
much cheaper than the tiny pre-packed sushi that i have been stopping myself from buying
my only critisism is that the seaweed is thicker (tougher) than on the pre made stuff, anyone got any ideas for tenderising seaweed :rolleyes:

pickle

Do you wave it over a flame like marshmallows (I use the gas stove) - it's supposed to make the nori a bit glossy (it shrivels a bit) and then that's when it's done and you make up the sushi. I can't see the difference when I do it but it does make the seaweed softer and not quite so chewy.

malamala

Well done Vixtress!

I am sure freshly made sushi tastes better than the pre-packed ones as they are not dried out in the fridge.

Wickedkitten

what about the actual sushi (rice)

vixtress

Wickedkitten wrote: »

what about the actual sushi (rice)

the rice was ok, i got the dressing right but it was a little under cooked for my taste, i am told this is how sushi should be though

Bambywamby

I made some nice sushi with rice moulded into shape, a thin layer of cooked spinach allowed to go cold and an off cut of smoked salmon wrapped around the lot to make a parcel. (Smoked salmon off cuts are cheap and just as good as the sheets.
Add a splash of soy sauce, very tasty.