1 x banana leaf
1 x wasabi paste
1kg sushi rice
1 x bunch of spring onions
1 pack nori paste
1 x cucumber
1 x small bottle of rice wine vinegar
1 x ½ salmon fillet
1 x sushi grade tuna loin
1 x packet pickled pink ginger
2 x avocado
Start by making the sushi rice. This must be washed about 4-5 times until the water runs clear. This is to wash out the starch. Then measure equal amounts of rice and water into a pan. Bring to the boil and reduce to a simmer for 10 mins. Turn of the heat, keep the lid on the pan and steam for a further 10 mins. Turn out onto a cling filmed table top and allow to cool. Pour 125 ml of white rice wine vinegar into a pan with 1 tblsp of caster sugar and bring to the boil stirring until the sugar has dissolved, liberally sprinkle over the rice.
For the fillings to the sushi start be slicing the cucumber into 1cm strips (as long at the nori paste). Blanch the cucumber and whole spring onions separate. drop into ice cold water to arrest the cooking. The tuna and salmon should also sliced into strips (also as long as the nori paste)
When the rice has cooled clear your work surface and place to nori paste rough side up on your sushi mat. Wet your fingers and rice into a neat rectangle just past half way.
Lay either your tuna or salmon slices in the middle of the rice and add ginger, cucumber and spring onion. Then using the mat roll the nori sheet away from you until the rice is covered. Holding the nori down with one hand pull the mat back with the other to create a tight role. Now wrap in cling film and store in the fridge until needed. Alternate between the salmon and tune. Other fish or avocado can be used to make a vegetarian version.
To serve slice the roll into 1-2 cm pieces and serve on a banana leaf accompanied with wasabi paste.Share and Enjoy:
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