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.
with Salmon and Avocado Kingfish and Avocado and Tuna and Avocado made with brown and black rice.
Preparation Time: 30 minutes
Cooking Time: 20 minutes
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
To make the Sushi rice
To make the Sushi Rolls
Spread the seasoned rice approximately 34 of the length of the seaweed.
Freshly caught and filleted sashimi graded salmon, kingfish and tuna. For ease I bought the fish already sliced.
Add your fillings of choice.
Use a bamboo mat to help roll the sushi.
Slightly moisten the top edge of the seaweed with a little water and a few beads of rice to help glue the roll together.
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!
228774 - 2023-07-17 10:45:02