Sushi
Prep time: 1 min
Cook time: 30 min
Servings: 8
Ingredients
- 675g (about 1.5 lbs) sushi rice
- 120ml (about 4 fl oz) rice vinegar
- 34g (about 1.2 oz) sea salt, specifically for cooking
- 12g (about 0.4 oz) sugar
- 1 piece kombu, cut in half
- 1 packet of nori sheets for sushi
- 800g (about 1.76 lbs) sushi-grade fish of your choice (e.g., king salmon, yellowfin tuna, and hiramasa kingfish)
- 4 prawns, crumbed
- 1 cucumber, cut into batons
- wasabi
- soy sauce
- 100g (about 3.5 oz) Kewpie mayonnaise
- 4-8 dashes Tabasco sauce
- ½ tsp chilli powder
- 20g (about 0.7 oz) ketchup
Directions
- Rinse the sushi rice under cold water by agitating it with your fingers, then drain off the murky water. Repeat this step three times, draining completely in a colander after the final rinse. Return the washed rice to the rice cooker pot, add 810ml (about 27 fl oz) of water and half a piece of kombu. Cook using the 'white rice' setting. If you don’t have a rice cooker, cook your rice in a pot with a lid, following standard rice cooking methods.
- Combine the rice vinegar, salt, sugar, and the other piece of kombu in a jar. Shake well until the sugar and salt have dissolved.
- Once cooked, transfer the rice to a large shallow bowl. Evenly distribute the sushi rice seasoning over the rice, gently folding it in with a cutting motion to ensure each grain is seasoned. Return the seasoned rice to the pot (or keep it in the rice cooker on the 'keep warm' setting), and cover with a damp towel to prevent it from drying out if not using immediately.
- Mix together the Kewpie mayonnaise, Tabasco, chilli powder, and ketchup. Set aside until needed, or keep refrigerated if not using straight away.
- Ensure all ingredients are ready for sushi assembly – fish sliced, prawns crumbed, cucumber cut into batons, wasabi prepared, and nori sheets at hand.
- Place a nori sheet, shiny side down, on a sushi mat. Spread the cooked sushi rice over the nori, leaving a 1cm (about 0.4 inch) gap at the top and a small gap at the bottom. Fill with your chosen ingredients and roll tightly away from yourself. Slice and serve with wasabi, soy sauce, and the spicy mayo.