Sushi

My children love sushi, we eat it at least twice a week. They’re a bit boring with their mixes sticking to tuna, avocado and red capsicum, but the great thing with sushi is you can make it as plain as you like for kids, and then mix it up for adults.  Its an easy meal that suit both kids and adults. I add extra salad on the side for the kids and give my big hungry BG a bowl of soup too to top him up, like my Thai Chicken Pumpkin Soup. Everyone thinks its fiddly to make, but its actually super easy. The hardest thing is to make the rice, which with sushi rice, it doesn’t matter if you mess it up, as the gluggier the better! Once you’ve mastered it, its seriously quicker to make than a sandwich. Plus the iodine from the seaweed rolls is great for little developing brains.

INGREDIENTS:

(This makes approx 12 sushi rolls)

  • 1.5  cups sushi rice
  • 2 cups shredded chicken
  • 1 x avocado
  • 1 x sliced cucumber
  • toasted sesame seeds
  • chopped fresh chilli or chilli paste (optional)
  • pickled ginger
  • 2 tablespoon sushi seasoning (optional)
  • 1 pack sushi (you’ll use only about 6 papers)

DIPPING SAUCE

  • 1 tsp soy sauce
  • 1 tsp sweet chilli
  • 1 tsp lime
  • 1/2 tsp sesame oil

THERMOMIX METHOD

Put sushi rice in basket. Pour 1 litre boiling water over rice and cook for 17  mins, Varoma temp, speed 4. Pour sushi seasoning, if using, over rice and mix through)

STOVE TOP METHOD

Cook rice as per instructions on packet. Usually its 1 cup of rice to 1 cup water, although sometimes I think it needs a bit of extra water. Bring to the boil for 3 minutes, then reduce heat to medium. When water is almost absorbed, cook on low heat for 5 minutes. Turn off heat and let rice stand for 15 minutes with the lid on. Sprinkle 2 tablespoons of sushi seasoning over the rice and stir through. (You don’t have to use the seasoning. I think it taste better, but my fussy Gracie doesn’t.)

TO ASSEMBLE SUSHI

Get a clean chopping board and put the seaweed shiny side down. Fill a small dipping bowl with the cooked sushi rice (approx 4-5 tablespoons) Tip the bowl upside down in the middle of the seaweed like its a rice sandcastle as my Gracie calls it.  Put some tuna down the middle of the seaweed square, then scoop out the avocado and place on top of the tuna. Slice the red capsicum and place a couple of slices over the avocado. Then roll the sushi away from you. Make sure the sealed bit is on the bottom, then slice in half or into bite size pieces with a serrated knife.

For the adults version, just add whatever toppings you want like; tuna, avocado, red capsicum, the sliced chilli, pickled ginger and toasted sesame seeds. I also like adding some baby spinach for some green or some sliced cucumber. But you can get as creative as you like with toppings such as chicken, egg, smoked salmon, duck, fresh tuna. Add some herbs like coriander or mint and some spring onions.  You only want to add a few toppings though as otherwise they get too fat and split the seaweed.

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