Okay, so hands up if you go ‘ewww’ at the thought of eating Sushi? Raw fish? Gross!!!!!! So you’d never ever ever ever eat it? Well, I’ll let you into a little secret. Huddle round…………sushi refers to the type of rice, not the raw fish. And yes, as vegetarians don’t eat fish, then vegetarian sushi is perfectly do-able. And so easy that the hands you’ll see in the photos belong to my wonderful 13 year old daughter, Katy. Hey, if she can roll up a sushi roll, then I’m sure you can as well.
But it’s not just any old rice that can be used. Sushi rice is really sticky. Think risotto rice with attitude. I’m all for substituting and changing recipes when I can – it’s how you make new discoveries in the kitchen – but I really think sticking with the classics is preferable in the case.
- 250g sushi rice, well rinsed.
- 3 sheets of nori (dried seaweed sheets).
- 3tbsp rice vinegar.
- 1 tbsp sugar
- Wasabi paste and pickled ginger to serve along side.
- 2 tomatoes, deseeded and sliced.
- 1 red pepper, thinly sliced
- 6″ piece of cucumber, deseeded and sliced lenghtways.
When I say ‘well rinsed’ I mean it. The difference is amazing and it took me 5 changes of water to get the rice ready for cooking.
Place the cleaned rice in a saucepan with 330ml of water and bring it to the boil. Simmer it, with the lid now on, for 10 minutes and then take off the heat and leave aside for 30 minutes. And that’s you done cooking. All you have to do now is the assembly.
Once the 30 minutes are up, mix the sugar and vinegar together with a whisk and pour it over the rice, stirring it through to make sure it’s well mixed. Place a sheet of the nori onto the rolling mat and spread a third of the cooled rice onto it, leaving a gap at the top and bottom.
Repeat another 2 times. You now have a long sausage of sushi and it only needs to be sliced (use a really sharp knife for this) into pieces about an inch long and served with a squirt of wasabi, a dollop of pickled ginger, and a pool of soy sauce for dipping.