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Sushi
Preparation
50 min
Cooking time
12 min
Servings
4 rolls (24 to 28 pieces)
Ingredients
Rolls:
- 750 ml (3 cups) sushi rice
- 5 ml (1 tsp) salt
- 750 ml (3 cups) water
- 125 ml (1/2 cup) rice vinegar or ponzu or mirin
- 45 ml (3 tbsp) sugar
- 1 pinch of salt
- 4 sheets of nori (black seaweed)
Condiments:
- Wasabi
- Japanese mayonnaise
- Pickled ginger
- Soy sauce
Filling:
- Flesh of 1 avocado, diced
- 225 g (1/2 lb) crab or pollock
- 45 ml (3 tbsp) red salmon roe
- 225 g (1/2 lb) smoked salmon, cut in 12 mm (1/2 in.) thick sticks
- 225 g (1/2 lb) raw salmon, cut in 12 mm (1/2 in.) thick sticks
- 225 g (1/2 lb) raw tuna, cut in 12 mm (1/2 in.) thick sticks
- 4 shrimp, cooked and minced
- 1 small Lebanese cucumber or 1/2 English cucumber, cut in small sticks
- 6 to 8 leaves of Boston lettuce
- 4 green onions, thinly sliced
- 1 pack tempura mix*
- 30 ml (2 tbsp) fresh coriander, chopped
- 45 ml (3 tbsp) sesame seeds
- 30 ml (2 tbsp) lemon pepper
Preparation
- Rinse the rice under cold water 3 or 4 times, or until the water becomes very clear.
- Drain for 20 minutes.
- Place the rice in a saucepan, add the salt and water. Bring to a boil.
- Lower the heat to minimum and cover.
- Cook for 10 to 12 minutes (the rice should be cooked just until tender).
- Meanwhile, mix together the vinegar, sugar and salt in a bowl.
- Spread the rice on a work surface.
- Pour the vinegar mixture over the rice.
- Stir gently to combine and cool the rice without crushing it.
- Place one sheet of nori on a sushi mat, top with an even layer of rice, leaving a 2 cm (1 in.) space free of rice at the bottom of the sheet to allow sealing.
- Add the fillings at the top:
- Roll 1: Avocado, crab or pollock, cucumber, red salmon roe
- Roll 2: Smoked salmon, raw salmon, green onion, red salmon roe
- Roll 3: Tuna, fresh coriander, avocado, green onion, sesame seeds, lemon pepper,
- Roll 4: Shrimp, tempura, lettuce, salmon roe, green onion
- Roll tightly, without pressing too much, from the top to the bottom.
- To seal the roll, lightly brush some soy sauce on the part of the sheet free of rice.
- Wrap in plastic wrap and refrigerate.
- When all the rolls are made, cut off both ends.
- Slice in rounds, perpendicularly or slightly on the bias.
- Place on plates or on a serving tray.
- Fill small ramekins or bowls with condiments.
- Serve.
Variant:
Cut the nori sheets in half or in thirds to make smaller rolls, or make cones and serve as is, without slicing them.
Tip:
Buy the fish at a reputable fish market and tell the fishmonger you will use it for sushi to ensure you are provided with the freshest products.
Note:
You will find most of the recipe ingredients at Asian grocery stores.
For the tempura:
Follow the directions on the package. Add 15 ml (1 tbsp) of flour and stir well. Heat the oil in a fryer. Dip your hand in the tempura mix and shake it above the fryer to obtain tempura flakes (the size of a pea). Remove the tempura flakes using a strainer and let drain on paper towels. Set aside to cool.
