Origin of dish:
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Type of cooking:
No cooking needed
Preparation time: 90 minutes
Ingredients (for 6 people) :
-225g sushi or short grain riceMethod: Thoroughly rinse rice in cold water then place in a large saucepan with a lid. Pour over 570ml (1pt) cold water, bring to the boil and simmer for 25 minutes or until all water is absorbed.
-55ml mirin, sake or rice vinegar
-50g (2oz) smoked salmon
-cream cheese to taste
-1 bottle soy sauce
-several sheets of nori seaweed, toasted
-1/2 cucumber, cut into thin strips as required
-1/2 mango, cut into strips as required
-5 tbsp mayonnaise
-5 tsp wasabi paste
-toasted sesame seeds
-1/2 an avocado, sliced into thin strips
-50g crab meat
-1 spring onion finely sliced
Remove from heat, cover with the lid and allow to stand for 10 minutes. Tip rice on to a large flat clean metallic tray and dress with the mirin while turning frequently to help the rice cool to room temperature.
To make six to eight pieces of smoked salmon and cream cheese sushi roll, slice the salmon into thin strips.
Place the nori, shiny side down, on to a bamboo mat or clingfilm. Have a small bowl of cold water nearby and dip fingers into it before spreading the rice over the seaweed with your hands, leaving 2.5cm (1in) of the seaweed bare at the top.
Place the salmon lengthways in the centre of the rice and smear a layer of cream cheese on top. Working away from you, roll up the sushi like a swiss roll, pressing lightly with both hands.
Keep in a cool place until ready to serve but not in the fridge, which will dry out the rice. Use a slightly damp knife to trim both ends then cut the roll into six or eight pieces.
To make the cucumber and mango sushi roll, lay the seaweed shiny side down on a bamboo mat or clingfilm. Dip fingers in cold water and spread on the rice.
Smear on the mayonnaise and wasabi in a line along the centre of the rice then lay the cucumber and mango on top. Roll up and cover in sesame seeds.
Keep in a cool place until ready to serve but, again, not in the fridge. Use a slightly damp knife to trim both ends then cut the roll into six or eight pieces.
To make the California sushi roll, mix 5 tsp mayonnaise and the spring onion in a bowl. Place the nori shiny side down on a bamboo mat or clingfilm. With cold hands, spread rice over the seaweed.
Sprinkle on toasted sesame seeds and press down until they stick. Gently pick up the nori and flip it over so that the rice is facing the mat. (It should be sticky enough to remain intact).
Spread the crab, cucumber and mayonnaise on to the upturned side of the nori and gently roll so that the rice is on the outside. Rest it for one minute before cutting into six to eight pieces.
Serve the sushi with Japanese pickled ginger, wasabi and soy sauce