Having seen the great variety of sushi now available in shopping centres and even in some supermarkets, my daughter decided she would like to try making this ‘inside out’ sushi. It is just as easy as making the traditional nori rolls but looks a bit more interesting with the rice filling on the outside.
Instead of tuna, you can use any other filling such as smoked salmon and avocado, teryaki chicken or mixed parboiled julienne vegetables. To give your sushi a little more bite, spread some wasabi on the nori sheet before adding the filling.
Wash sushi rice thoroughly and cook according to instructions on pack.
Dissolve salt and sugar in rice wine vinegar.
When rice is cooked, place a tea towel between pot and lid and let stand for 10 minutes.
Turn rice out into a shallow dish. Mix vinegar mixture with the rice and leave until completely cooled.
Mix tuna with mayonnaise. If tuna seems a little dry, add some more mayonnaise.
Place nori sheet on a cutting board. Use the back of a wet spoon to spread a single layer of rice evenly on top, covering the entire sheet.
Spread rice with a wet spoon
Rice on nori sheet
Turn over onto baking paper. Place three tablespoons of tuna mix in the middle of the roll, spreading from left to right out to both edges.
Add tuna mix
Tightly roll up the nori sheet, including the baking paper. Pull the baking paper out from the roll after one rotation. Keep pulling out the baking paper from underneath whilst rolling (see photo), until the end of the nori.
Roll nori in baking paper
Pull out baking paper
Use a wet, sharp knife to cut off untidy edges; then cut the roll in half. Sprinkle with roasted sesame seeds and arrange on a serving plate.
Sprinkle with sesame seeds
Serve with pickled ginger, wasabi and sushi sauce.
Any left over rice or filling can be kept in the fridge for a few days.