Whenever I mention sushi to my friends, the first thing to normally come up is - "isn't that raw fish?!"
I think there are 2 reasons behind this myth; firstly the fact that most sushi dishes are made with fish. Secondly, I think that the sushi rolls in particular, actually look like a fish that has been cut into segments. The outside seaweed layer looking like the skin or scales of a fish, the boiled rice looking like the flesh and the inner filling looking like the guts of a fish.
Now, sushi can be a pretty tricky thing to make yourself. So I have put together an instructable to show you how to make the simplest of sushi rolls, tuna. Although you can easily replace the tuna with chicken, cucumber, grated carrot or anything else really.
Seaweed squares - available in England from Tesco superstores or smaller foreign food stores etc.
A tin of tuna chunks (not flakes).
Sushi rice - again available from Tesco superstores or smaller foreign food stores.
Soy sauce or oyster sauce.
So first off, get your rice boiling in water. Boil your rice for about 10 minutes. Then turn off the heat and leave the rice in the hot water in the pan for a further 15 minutes. Then drain.
Next, add 1 teaspoon of castor sugar (just normal sugar will suffice) and stir your rice around. This will make the rice very sticky, perfect for the sushi rolls.
I much prefer tuna in olive oil as opposed to brine. However, this is MUCH more expensive, so I just buy Tesco value tuna chunks in brine, drain off the brine and just add olive oil instead!
Now at this stage, I like to add some extra stuff to my tuna, so I do this now. A pinch of garlic powder, pepper and ground chilies. Plus a good dash of olive oil.
It's best to have the rice and filling all ready to go. The seaweed becomes very sticky when you wet it, which makes rolling it easy.
I have a small dish of water on hand, then put a few layers of wet kitchen roll down and roll the squares of seaweed on that.
I don't really go by measurements, just by eye with the quantities of rice and filling. After putting your rice down on the seaweed, make a groove all the way along for the filling, then fill the groove with half of your filling, in this case, half of the tin of tuna.
Once this is done, pop them in the fridge as the rice inside will probably still be slightly warm.
You can go one further and roll them in sesame seeds, this looks pretty cool!
Season the rolls with soy sauce, wasabi and anything else and enjoy!