makes 8 sushi rolls (of takeaway size)
Sushi is a great, healthy fast food. There are plenty of sushi take out places where you can buy rolls stuffed with veggies, tofu and avocado, but it's actually very easy - and cheaper if you eat a lot - to make your own. A lot of supermarkets now sell sushi ingredients so you don't have to go looking too far. It's important that you use sushi rice so that the rolls hold together. Experiment with different fillings.
1 1/2 cups sushi rice
2 1/4 cups water
3 tbsp rice wine vinegar
3 tsp sugar
4 nori sheets
Filling of your choice - try avocado, spring onion and cucumber, vegetable strips with tofu, marinated tempeh (cut filling ingredients into thin strips or small pieces)
Sesame seeds (optional)
Vegan mayonnaise (optional)
Soy sauce and wasabi (optional) to serve
You will also need a sushi rolling mat
Rinse rice well and drain. Place in a saucepan with the water, bring to the boil, reduce heat and simmer for about 12 minutes until all water is absorbed.
Mix together the rice wine vinegar and sugar and stir through the rice breaking up any lumps. Leave to cool (rice can be premade the day before).
Once the rice is cool enough to handle, take a nori sheet and place on the rolling mat. Spread rice evenly over the nori sheet leaving about a 4cm strip at the top. It's easier to handle the rice if you have damp fingers - keep a bowl of water to hand.
Spread the rice with a little mayonnaise and/or sprinkle with sesame seeds (if using). Lay the filling ingredients in a line down the middle of the rice (parallel to the top strip). Don't use too much filling or it will be difficult to roll.
Dampen the edge of the nori sheet without the rice covering. With that side facing away from you gently start to roll the sheet using the rolling mat to help. Roll until the nori sheet is completely enclosed in the mat and then gently squeeze along the roll.
Remove the mat and cut the sushi roll into your desired length with a serrated knife.
Serve with soy sauce and wasabi.
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