I adore sushi, and until a couple of years ago, when Pender finally got it’s very own sushi restaurant, my only option was to make it at home.
Which means I got pretty good at rolling my own maki. Toot, toot! (That’s me tooting my own horn.)
The base of delicious sushi is perfect sushi rice, and I have a friend in Japan to thank for my basic recipe, which you’ll find below. The next step is to use JUST ENOUGH rice to cover the seaweed. One cup of uncooked rice will make 5 or 6 rolls if you use the right amount.
After that, it’s all about personal taste. Around here, sushi is one of our favourite uses for BC Spot Prawns. You can use them both raw or cooked, but my Englishman prefers his cooked, so that’s what I do most of the time.
To keep the prawns from curling up into balls when cooked, insert metal or wooden skewers into the raw shrimp at the head end, and run them just under the shell (not through the flesh), and out the tail end.
Steam them in a large, tall pot with a lid until just pink. When cool, peel them and you’re ready to go!
My favourite roll of all time is my Island Vittles roll, which combines a thin strip of mayonnaise (you’ll find squeeze bottles of sweetened mayo for sushi in Japanese specialty markets), a row of shrimp or prawns, a couple of slices of avocado, a sprinkling of minced green onion and half a strip of crisp BACON. That’s right, you heard me: Bacon sushi.
It rocks…just think of it as a gluten-free shrimp club sandwich.
If you’ve never rolled sushi before, you’ll find basic video instruction here. I don’t bother to cover my bamboo mat in plastic unless I’m doing an inside-out roll with the rice on the outside. I also use less than half of the rice than she does in the video, cause all rice and no fish makes Theresa an unhappy chef. ;)
I served these rolls with a little Spinach Gomaae, which is a cold salad with sesame dressing. Find my recipe here.
(Click on the title below for a printable version of the recipe.)
Make your own rolls at home.
Enough rice for 6 rolls
- Sushi Rice – 1 Cup
- Water – 1⅓ Cups, plus more for rinsing
- Unseasoned Rice Vinegar – 3 Tble
- Sugar – 1 Tble
- Salt – 1 tsp
Read the entire recipe through at least once and prepare your ingredients.
Pour rice into a strainer and rinse well with cold water.
Add rinsed rice to a small pot and add water. Stir, then bring to a boil over medium high heat. Stir once more, reduce the heat to low, cover the pot with a tight fitting lid and cook for 18-20 minutes.
While the rice cooks, combine the vinegar, sugar and salt and stir well to dissolve.
Empty the cooked rice into a wooden bowl and pour the vinegar mixture over top. Using a wooden spoon or rice paddle, gently fold the rice over itself until all the liquid is absorbed, about 30 seconds.
Using a sushi fan or a few sheets of paper, gently fan the rice for about 10 seconds to cool it.
Gently fold the rice with the wooden spoon or paddle for another 30 seconds, then cover the rice with a damp towel and allow cool in the fridge for 1 to 2 hours.