Sushi Masterclass

Serves: 8

Ingredients:
For sushi rice:
3 cups (750ml) sushi rice
3 & 1/3 cups (830ml) water
1/2 cups (120ml) rice vinegar
1/4 cups (60ml) sugar
1/2 tsp salt
1 tbsp dashi- concentrated or powdered fish stock

For thin roll (makes 4 roll):
1/2 a cucumber
1 sushi grade salmon fillet – approx. 200g
1 avocado
2 large sheets of nori
2 cups of cooked sushi rice

For inside-out roll (makes 4 roll):
2 x 6 oz. tins of red salmon
1/4 cup of Japanese mayonnaise (may substitute with normal mayonnaise)
1 small tin of fresh fish roe
1 & 3/4 oz (50g) of black sesame seeds
1 avocado
1/2 cucumber
2 large sheets of nori
3 cups of cooked sushi rice

For advanced inside-out roll (makes 4 roll):
1/4 cup of Japanese mayonnaise (may substitute with normal mayonnaise)
3/4 oz (25g) of black sesame seeds
2 ripe avocado
12 pieces of prawn tempura (see Reiko’s Tempura video)
2 large sheets of nori
3 cups of cooked sushi rice

Directions for sushi rice:
1. In a metal pan with lid wash and scrub the sushi rice in a small amount of cold water. After scrubbing for 30 seconds rinse the rice in cold water, repeat until the water is almost clear.

2. Put the vinegar, sugar, salt and dashi powder into a pan and simmer on a low heat until the sugar is dissolved.

3. Put the water into the sushi rice and let it soak for at least 30 minutes. After soaking place the lid on the pan and heat the rice on a high flame until the rice start to boil, approx. 3 to 4 minutes. Then reduce to a simmer for 15 minutes. After 15 minutes turn off the heat and let the rice stand for a further 15 minutes. Try to avoid removing the lid as this will let steam escape.

4. Transfer rice to a large wooden bowl. Break up the rice with a spatula and fold in the sushi rice. Whilst folding use a fan to cool the rice down to room temperature, this may take up to 10 minutes.

Directions for thin roll sushi:
1. Cut the cucumber into pieces that are half the width of the nori sheet. Slice the cucumber to make ½ inch thick matches, removing the watery seeds. Prepare the avocado by removing the seed, quartering and removing the skin. Slice each quarter vertically into 4 pieces.

2. Slice the salmon fillet into ½ inch pieces. Slice each piece further to ½ match sticks. Cut the large nori sheets in half and place on the bamboo sushi mat, rough side up. Dip hands in water, shake off excess, and pick up a tennis ball-sized lump of rice.

3. Spread the sushi rice over the nori sheet evenly, leave a ½ inch on the side furthest from you. Spread a small amount of wasabi paste on the rice if you wish, and arrange the strips of fillings horizontally in a row across the center of the rice.

4. Hold the sushi mat with both hands and roll up, wrapping the fillings in the middle and rolling away from you. When rolled hold the gently clamp the sushi mat with both hands and squeeze gently to firm the roll. The nori sheets should overlap and hold together. Leave the roll with the overlapping nori ends on the bottom for at least 5 minutes to help the nori sheets to glue naturally. (Nori will shrink slightly therefore it is important to let it rest before cutting).

5. When cutting wipe the knife with a damp cloth and slice the roll into 6 pieces.

Directions for inside- out roll (California roll):
1. Cut the large nori sheets in half. Combine tinned salmon, chopped spring onion, soy sauce and mayonnaise. Lay cellophane wrap (cling film) onto the bamboo mat.

2. Place the cut nori sheet on the cling film. Dip your hands in water, shake off excess and pick up a large tennis ball-sized piece of sushi rice. Spread the sushi rice all over the nori sheet. Using a teaspoon sprinkle the fish roe over the rice, gently press with thumb to seal. Sprinkle black sesame seeds in the same fashion.

3. Cover the sheet with a piece of cling film and place another bamboo mat on top. Flip the mats and remove the top bamboo mat and cling film. Fold 1 inch of the cellophane wrap on the underside of the bamboo mat.

4. Using a teaspoon place a ½ inch line of salmon. Either side place cut cucumber and avocado (see steps 1 & 2 of thin sushi directions). Hold the sushi mat with both hands and roll up, wrapping the fillings in the middle and rolling away from you. Make sure the wrap stays together with the mat. When rolled hold the gently clamp the sushi mat with both hands and squeeze gently to firm the roll.

5. Wrap the roll completely in the plastic film and leave until needed. Wipe a knife with a damp cloth and cut into 8 pieces to serve.

Advanced inside-out roll:
1. Cut the large nori sheets in half. Slice half an avocado into thin ¼ inch slices. Lay cellophane wrap (cling film) onto the bamboo mat. Place the cut nori sheet on the cling film. Dip your hands in water, shake off excess and pick up a large tennis ball-sized piece of sushi rice. Spread the sushi rice all over the nori sheet.

2. Layer the slices of avocado on the rice, sprinkle a line of black sesame seeds on the middle of the avocado. Cover with a piece of cellophane wrap and place another bamboo mat on top. Press gently and turn the mats over, remove the top bamboo mat and cling film.

3. Fold 1 inch of the cellophane wrap on the underside of the bamboo mat. Squeeze a thick line of mayonnaise in the middle of the sheet. Place two pieces of tempura prawn on the sheet and two pieces of cucumber.

4. Hold the sushi mat with both hands and roll up, wrapping the fillings in the middle and rolling away from you. Make sure the wrap stays together with the mat. When rolled hold the gently clamp the sushi mat with both hands and squeeze gently to firm the roll. Wrap the roll completely in the plastic film and leave until needed. Wipe a knife with a damp cloth and cut into 8 pieces to serve.