Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Wasabi | not in our table | 0 |
| Seaweed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups Japanese short-grain rice (like Koshihikari rice)
- 2 1/2 cups cold water
- 4 tablespoons rice vinegar
- 3 tablespoons superfine (caster) sugar
- 2 teaspoons salt
- Your choice of fillings (see sushi roll variations below)
- 6 sheets nori
- Japanese soy sauce
- Pickled ginger (gari)
- Wasabi paste
- thumb|right|200px|Nori, seaweed formed like thin papers.
Directions
Place the rice in a colander and rinse thoroughly under the tap until the water runs clear, then drain well.
Place the rice and the cold water in a medium saucepan and bring to the boil.
Cover the saucepan, turn the heat down to very low, and cook for 15 minutes without lifting the lid.
Turn off the heat and allow to stand 10 minutes more, still covered, then spoon the rice into a large bowl.
Mix together the vinegar, sugar and salt in a small bowl until the sugar dissolves, then drizzle over the rice.
Mix together gently to coat the rice with the sushi vinegar, then set aside to cool to room temperature.
Toast each nori sheet very lightly by passing back and forth quickly over a stove-top hot plate (don't place it too close to the heat or else the delicate nori will burn).
Roll the sushi.
Image:sushiroll1.jpg|Step 1. Place a nori sheet on your rolling mat and spread 1 cup of cooked sushi rice evenly over the nori by pressing with wet fingertips, leaving a 1-inch border at the far edge.
Image:sushiroll2.jpg|Step 2. Smear a small amount of wasabi in a line across the middle of the rice (be sparing with wasabi, it's hot!).
Image:sushiroll3.jpg|Step 3. Arrange small portions of your chosen fillings (in this case, smoked salmon slices and avocado) on top of the wasabi in a horizontal line down the center of the rice.
Image:sushiroll4.jpg|Step 4. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder (like a fat cigar).
Image:sushiroll5.jpg|Step 5. Squeeze firmly to make sure the sushi roll is tightly packed (be careful not to squeeze too hard or you'll break the sushi roll).
Image:sushiroll6.jpg|Step 6. Cut each sushi roll into 1 1/2 inch rounds using a sharp, damp knife (it's important that you re-moisten the knife after each cut).
Image:sushiroll7.jpg|Step 7. Serve the sushi with a small bowl of shoyu (soy sauce) for dipping, extra wasabi for those who like their sushi extra hot, and slices of gari (Japanese pickled ginger) for cleansing the palate between sushi pieces. You can eat sushi with your hands or with chopsticks.