You don’t need to eat out to enjoy sushi or be an iron chef to replicate the dish at home. Maki or Sushi Rolls as they’re more commonly known are incredibly easy to make and best of all you can customise the fillings to suit your own tastes.
I love the simplicity of using fish and avocado and in this instance I’ve used my three favourite fish – salmon, kingfish and tuna. The creaminess of the avocado marries beautifully with the fresh melt in your mouth taste of the sashimi grade fish. Using brown and black rice is not only healthier but adds another dimension to the flavour of the sushi rolls – an earthy and nuttiness that adds depth to the taste of the sea.
Maki Sushi with Salmon and Avocado; Kingfish and Avocado and Tuna and Avocado made with brown and black rice.
Ingredients ½ cup brown rice
½ cup black rice
2 tablespoons mirin
2 tablespoons rice wine vinegar
5-6 sheets Yaki Nori dried seaweed
100 g Sashimi grade tuna
100 g Sashimi grade kingfish
100 g Sashimi grade salmon
Pickled ginger, wasabi and Tamari sauce to garnish
Method To make the Sushi rice
Place brown rice into a saucepan filled with water (1 cup of water to the ½ cup of rice).
Bring water to the boil, reduce to a low heat and simmer until all the liquid has been absorbed and rice is cooked (approximately 20 minutes).
Remove from heat and drain the rice (I didn’t rinse the rice as I wanted to retain its starchiness).
Transfer the rice onto a flat plate and allow the rice to completely cool.
Drizzle one tablespoon of the mirin and one tablespoon of the rice wine vinegar over the rice. Using a wooden spoon thoroughly mix the seasoning through the cooled rice then set aside.
Repeat the above process with the black rice.
To make the Sushi Rolls
Place one sheet of nori seaweed onto a bamboo-rolling mat (shiny side down).
Using a wooden spoon spread the seasoned brown rice about ¾ over the Nori seaweed, keeping about 3cm at the top edge of the seaweed free of rice.
Spread the seasoned rice approximately 3/4 of the length of the seaweed.
Place your filling of choice along the bottom edge of the rice. I’m using avocado and salmon to begin with.
Freshly caught and filleted sashimi graded salmon, kingfish and tuna. For ease I bought the fish already sliced.
Add your fillings of choice.
Use the bamboo mat to roll the sushi into a log. Wet your fingers with a little water and slightly moisten the top edge of the seaweed with a few beads of rice to help “glue” the seaweed edge to the sushi roll. Finally cut the roll into equal sized sections.
Use a bamboo mat to help roll the sushi.
Repeat the above process with avocado and tuna and then with avocado and kingfish. Repeat the process again with the black rice. You will end up with approximately 5-6 long rolls and approximately 40 sushi pieces.
Slightly moisten the top edge of the seaweed with a little water and a few beads of rice to help "glue" the roll together.
Eat immediately or cover in cling wrap and refrigerate until required.
Serve with wasabi, pickled ginger and soy sauce (I used tamari instead of soy).
Notes If going vegetarian omit the seafood for other ingredients such as tofu, cucumber, carrot and asparagus. You can use cooked or raw ingredients.
Why not try a mixture of cooked spinach, mushroom and tofu marinated in miso!