Prep & Cooking time: 30 mins
A sushi roller
Rice steamer (although you can use a normal pot)
Sushi rice (I use Waitrose brand) — 1 cup per person. Some sushi rice can be a bit crappy, so finding a good quality one is helpful.
2 salmon fillets
1 tuna fillet
White wine Vinegar
A small cup of water
Seaweed sheets (2 per person is an adequate amount)
I also added a seaweed salad, pre-made by Sushidaily at selected Waitrose chains.
Cook the sushi rice in a rice cooker, or in a normal pot, following the instructions on the packet, for 15-20 mins. Make sure you make a good amount, add an extra cup, as it tends to get used up quite quickly (the rolls hold a lot of rice!) Anyway, you can never have too much sushi. When the rice is done, add a tablespoon of white wine vinegar.
Slice the veg and fish thinly (slice the salmon for the salmon nigiri more widely, see image).
A key tip in making a good sushi roll is to wrap your sushi roller in cling film. This is what professionals do, as it makes sure the seaweed and sticky rice don’t stick to the sushi roller, and makes it easier and smoother to roll.
Place a seaweed sheet on the sushi roller and spread rice across half of the seaweed sheet. Add a row of fillings along the middle of the rice. Try and make the roll as tight as possible. Dab your fingers in water and spread it along the sushi roll and then seal.
Obviously a lot of people make sushi, and everyone has their own little techniques. I think the best advice is make more than enough, because you can never eat enough. Having variety between fillings is better also, as it can get a bit boring eating 20 pieces of avocado roll (not to say it isn’t tasty!) It is also a lot easier to make than you think (and not worth the price in restaurants).