Think sushi is best left to the pros? Think again. With a DIY sushi kit and your favourite fresh ingredients, you’ll be rolling sushi like a master in no time.
Pick up an Obento Japanese Sushi Kit from your local supermarket. This handy box contains everything you need to get started, including:
Yaki nori seaweed
If you can’t get your hands on a kit, simply purchase each of the items individually.
Cook the rice by bringing 500ml of water and rice to the boil. Reduce heat, cover and simmer for 12-14 minutes, stirring occasionally, until rice is tender. Remove from heat and stand, covered, for 5-10 minutes. Evenly sprinkle the powdered sushi mix over the hot rice in a large bowl. Stir through the rice using a paddle or flat-bladed knife to separate and cool rice.
Prepare the sushi by placing 1 sheet of nori (shiny side down) on the bamboo rolling mat, moisten your hands with water and take a handful of the cooled sushi rice. Spread the rice evenly over the nori, leaving a 1cm border around the edge.
Add a smear of wasabi from left to right, across the middle of the rice, adjusting the amount to your personal taste.
Arrange your preferred fillings in a straight line across the middle of the rice. Traditional fillings include:
Tamago (sweet omelette)
Read our guide to creative sushi fillings for instant inspiration.
Begin rolling up the mat over the ingredients – stop when you get about 2.5cm from the edge of the nori. Lift the mat and roll forward again to join the edges of the nori – keep applying a gentle pressure to make the roll firm, tucking the mat tightly.
Use a sharp knife to cut the completed rolls in half, place the halves side-by-side and cut into thirds – each roll will make 6 nori maki sushi pieces. Alternatively, simply cut in half to serve as futomaki, like these California rolls.
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