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Sushi

Preparation 50 min

Cooking time 12 min

Servings 4 rolls (24 to 28 pieces)

See all suggested pairings

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.