I’ve taken to buying prepared sushi for myself at the local supermarket, as a quick lunch when I return home after shopping. But I was recently watching an episode of Spendaholics on TV - “how to lead a champagne lifestyle on a lemonade budget.”, a series in which people with enormous debts are given a lifestyle makeover to help them get their lives – and spending - back on track. The “star” of this episode was overspending partially due to her addiction to expensive sushi, so I thought I would follow their advice and try making my own.
I’ve had the ingredients lurking in the cupboard for a
couple of months now, but last night I thought I would have a go. It was very
simple, but it does seem to be important to have the right “bits and pieces”
before you begin. Proper Sushi rice, which is very starchy – and therefore very
sticky – rice vinegar, sheets of Nori (seaweed) and a rolling mat. (It would
probably be possible to roll them without a mat, but why make life difficult?)
I followed the instructions on the packet of rice – half a bag, with 330ml of water, simmered for 10 minutes, and then left, off the heat, to steam, with the saucepan lid on.
Meanwhile, I made the rice dressing by mixing a tbs of rice vinegar with a teaspoon of sugar and one of salt (I may add more of both of those next time) – and when the rice had cooled, I stirred the dressing into it.
Then I laid one sheet of nori onto the rolling mat, spread rice on top, then lined up the fillings about 1/3 of the way along the rice (don’t worry if you want to try this – all the instructions are on all the packets). I used sliced king prawns, and sliced red peppers, carrot and celery. I will add cucumber and perhaps palm hearts next time, for a variation in texture.
Using the mat, I rolled them up like a swiss roll cake – and dampened the edge of the nori at the other end to seal it. I sliced them into five or six pieces, and there they were – Bob’s your Uncle – Sushi!
The slices from the ends of the rolls are a bit scruffy – but who cares, they tasted the same, eaten with soy sauce for dipping and grated ginger (again available in jars in the “World Foods” section of the supermarket). I estimate that I made roughly six times the amount I would buy from the shop for the same cost. A pretty good saving, I reckon!
If I was making them for others, I’d take more trouble, but for a first effort, after sampling, I can definitely declare them Not Bad At All - what do you think? Any suggestions for fillings and better methods would be very gladly received!