For the rice:
- 1 ½ cups sushi rice
- 1 ½ cups cold water
- ¼ cup rice vinegar
- 1 tbsp caster sugar
- Pinch salt
For the Rolls:
- Sushi mat
- 6 Seaweed sheets
- 1 1/2 tbsp Whole egg mayonnaise
- 1/2 tsp Wasabi
- 300g Sashimi grade salmon, skinless and cut into 6 thick strips
- 1 Avocado, skin and stone removed, halved and sliced
- Soy Sauce to serve
Making the Perfect Sushi Rice:
The key to crafting ideal sushi rice lies in finding the balance between stickiness, moisture, and flavour. The rice should be slightly sticky, making it easy to shape and hold together when crafting various sushi types. However, it should not be overly clumpy or wet, as this can affect the overall texture of your rolls. See our instructions below for preparing perfect sushi rice!
- Thoroughly rinse the rice under cold water until the water runs clear. This step removes excess starch, resulting in fluffier rice.
- Cook the rinsed rice with water in a rice cooker or on the stovetop. Once cooked, let the rice sit for about 10 minutes to allow for even moisture distribution.
- In a small saucepan, gently heat rice vinegar, sugar, and salt, stirring until the sugar dissolves. Avoid boiling the mixture.
- Transfer the cooked rice to a large bowl or hangiri (wooden sushi rice tub). Gradually pour the seasoned vinegar over the rice using a cutting motion with a rice paddle or spatula. As you gently mix, fan the rice to help it cool and absorb the seasoning evenly.
- Continue fanning and mixing the rice until it reaches room temperature. The fanning step helps achieve the desired sticky texture without making the rice mushy.
- Cover the bowl of sushi rice with a damp cloth to prevent it from drying out while you prepare the remaining components of your sushi.
Making Your Sushi Rolls:
Invest in a bamboo sushi rolling mat, or "makisu," which assists in rolling and shaping the sushi. A sharp knife and a bowl of water for wetting your hands are also essential.
1. Combine the mayonnaise and wasabi in a bowl.
2. Place a sheet of plastic wrap or a bamboo sushi mat on your workspace. Lay a sheet of nori, shiny side down, onto the plastic wrap or mat. Wet your hands to prevent the rice from sticking as you spread it over the nori.
3. Spread a thin, even layer of sushi rice over the nori, leaving about 3cm of the nori sheet exposed at the top edge. Be gentle to avoid over-pressing the rice, which can make the roll too dense.
4. Layer your mayonnaise, avocado and salmon horizontally across the centre of the rice-covered nori. Lift the edge of the bamboo mat closest to you, and fold it over the fillings while applying gentle pressure to form a tight roll. Continue rolling, applying even pressure, until you reach the exposed nori edge.
5. Dampen the exposed nori edge slightly with water to act as "glue." Complete the roll, and gently press to seal the edge.
6. Use a sharp knife dipped in water to ensure clean and precise cuts.
7. Slice the roll into bite-sized pieces. Wetting the knife prevents the rice from sticking to it