Making sushi is so much fun, it looks impressive and yet once you've discovered how easy it is to make, you'll be making it on repeat! We're loving beetroot with cucumber and carot right now, but try changing things up by using your favourite seasonal veg instead to create a totally unique dish!
Here is week two in a series with our friends Meat Free Monday click below for a pdf of the recipe and other interesting facts.
- sushi mat or napkin
- table knife
- 250g sushi rice
- 350ml water
- Rice dressing:
- 1 1/2 tablespoons caster sugar
- 3 tablespoons rice wine vinegar
- pinch of salt
- 4 Nori seaweed sheets
- soy sauce, to serve
- 2 British cooked beetroot, cut into thin strips
- ¼ piece cucumber, peeled into thin strips
- 1 carrot, grated
To cook the rice, put the rice and water in a medium sized saucepan. Bring the water to the boil and then reduce the heat to a simmer (gentle bubbles), cover with a lid and set your timer for 20 minutes. Take off the heat.
Meanwhile, spoon the sugar into a bowl, add the vinegar and salt and stir until the sugar has dissolved (disappeared). Pour the dressing over the hot, cooked rice and stir, leave the rice to cool.
Put a sheet of nori seaweed on a sushi mat. Wet your hands in a bowl of cold water and use your hands or a spoon to cover two-thirds of the seaweed with rice, leaving a strip along the top of the seaweed sheet, furthest from you without rice. Press the rice down so that it is quite flat and evenly spread out.
Put a row of each of the veg along the middle of the rice. Pick up the edge of the mat closest to you and roll up the seaweed and its filling into a big sausage. Use the mat to help you roll up a big sausage. Use the mat to help you roll up the seaweed neatly.
Squash the roll to make the sushi nice and compact, then unroll the mat. Do this again with the remaining sheets of seaweed, rice and filling.
Using the bridge cutting technique, cut the sushi in half, then into quarters and then cut each quarter in half to make 8 pieces of sushi. Repeat with the rest of the rice, seaweed and veg.