This is the easy way to make sushi. Set it all out on the table and let people roll their own.
Ingredients
| 1 ½ cups | Short grain rice, rinsed well with 4 changes of water, drained (Main) |
| 1 tsp | Salt |
| 2 Tbsp | Caster sugar |
| 2 Tbsp | Rice wine vinegar, (unseasoned) |
| 250 g | Boneless salmon fillets, skinned and cut in 1/2 cm dice |
| 2 tsp | Sesame seeds, toasted until golden in a dry pan |
| ½ tsp | Sesame oil |
| 1 Tbsp | Daikon, grated |
| 1 | Radish, small, cut in half then very thinly sliced in half-circles |
| 4 | Nori sheets |
| 1 tsp | Wasabi paste, or 2 if you like it hotter |
| 8 | Mizuna, leaves, with stem end removed (or shiso leaves if you can find them) |
| 1 to serve | Soy sauce, Japanese |
| 1 to serve | Pickled ginger |
Directions
- Place rice in a saucepan (or use a rice steamer) with 1 ½ cups water. Bring to the boil, reduce heat to lowest possible, cover pan firmly and steam rice for 20 minutes. Remove from heat but leave covered for a further 10 minutes.
- Gently spread rice in a wide dish. Dissolve salt and sugar in vinegar and pour this all over the rice. Stir sushi rice gently to mix, spread rice in dish again and leave to cool as quickly as possible.
- Mix salmon, sesame seeds, sesame oil, daikon and radish in a mixing bowl.
- To toast nori, wave over a gas element for a few seconds, or hold just inside a hot oven and turn to toast each side for a few seconds.
- To serve, place each sheet shiny side down, with the short end nearest you. Spread ¼ cup of sushi rice over the third of the nori nearest you, leaving a small gap at the edges. Smear a little wasabi paste diagonally from bottom left corner of rice to top right. Place a mizuna leaf over the wasabi, with the top of the leaf at the left. Now add a diagonal rectangle of the salmon mixture on top of the leaf. The right hand side of the nori will be the base of the cone. Roll up the nori, starting at the end nearest you, lifting the bottom left hand corner over the filling and keeping fish firmly inside rice and nori wrapper. Continue rolling up in a cone to the other end of the nori.