Everyone loves sushi. And maki which is what I am demonstrating here but most refer to it generally as sushi. It’s the “in” food and there are sushi bars popping up everywhere… The first time I tasted sushi was when we were living in France. My husband had tried it on a trip to Canada and loved it. My brother had the real McCoy on his travels to Japan. But I really didn’t think I’d like it. I mean the thought of eating raw fish turned me off. Raw fish in my mind was as bad as raw meat. So I ordered a nicely cooked teppanyaki and was totally satisfied with that…… until I decided to try just a teeny bit of my husband’s sushi and maki plate. It tasted like a little bit of heaven… a taste of the sea offset with a salty taste from the seaweed, a sweet taste from the sauce, a spicy taste from the wasabi and a vibrant taste from the ginger. From that moment I was hooked and it has become my favourite food every since. Every Saturday we went to our local sushi restaurant. But the difference between then and now was how cheap it was. We had a 3 course meal for €15 starting with miso soup, a huge plate of sushi and a dessert. How spoiled were we!! But that was before all the super sushi restaurants started popping up. When we moved to Spain it became a luxury we could only afford on special occasions. So I became determined that the odd trip to the sushi restaurant once in a blue moon wouldn’t satisfy my sushi cravings! Then to my surprise when the kids tried it they were hooked and now no sushi is safe in our house!! Do not leave your sushi plate unattended or it will disappear!
But before I tell you how to make the easiest simplest sushi ever I’m going to tell you about my love for parties and special occasions. I LOVE PARTIES. I throw huge parties, I go to parties and I crash parties! My favourite party is a themed party so imagine my delight when I was actually invited to a sushi party and to become Japanese for a day……
The children dressed up and there was sushi served all day… heaven!!!!
The seating area, the decorations, the atmosphere, the music not to mention the food made it!
Aw how cute!!
So when I first attempted to make sushi it was a disaster. I didn’t know what type of salmon to use , I couldn’t roll it properly so it kept coming apart. My hubby told me to forget about it and order a takeaway! Well that made me even more determined! So I decided to make sushi the healthy way for fear of poisoning my friends with the wrong fish and decided to use cooked prawns, smoked salmon and fresh vegetables .
Then one day when I was in El Corte Ingles I saw the most amazing gadget called “The Easy Sushi”. Now I know a lot of these gadgets are gimmicks but I just had to try it. And I have to say it is one of the best and makes sushi a cinch, so easy a child can make it! Well my daughter can and that’s such a relief when you’re exhausted at the end of the week. It makes sushi-making fun.
This is what it looks like in action…
You place your nori onto the sheet and fill with rice and sushi fillings pull and hey presto! It’s done! Then all you have to do is cut it.
So start by cooking your sushi rice, leave to cool and add your rice vinegar. Prepare your sushi fillings. Peel your cooked prawns. Cut your avocado. Cut up cucumber, crab sticks and whatever you would like to put into it.
I recommend you buy the pack of thick smoked salmon and slice it yourself as you then feel you are eating fresh salmon. Place your nori sheet on the plastic sheet (or if you don’t have easy sushi then on your bamboo sheet) and cover 3/4 with rice leaving half an inch on the outer edge. Place your filling on the inside and pull.
If you feel there is too much filling then as you roll you can remove some of the filling by trimming it with a knife. Like this…..
Here it is in perfect shape…
Now all you have to do is cut it…
Serve with wasabi, ginger and coconut aminos (the healthy version of soy sauce … or Japanese soy sauce if you prefer). Enjoy!!!
- 250g sushi rice
- 400 ml water
- 2 tablespoons rice vinegar
- 6 sheets yaki-nori (toasted seaweed)
- thick smoked salmon cut in slices
- avocado cut in slices
- crab sticks
- cucumber cut in thick strips
- Cooked peeled prawns, sliced
- sesame seeds (optional)
- Gari (pink pickled ginger)
- Coconut aminos or Japanese Soy Sauce
- Rinse your sushi rice in water and leave to soak in a bowl of water for 10 minutes. Drain.
- Place in the clean cold water and simmer for 15 minutes until cooked but not too soft.
- Place a nori sheet on your easy sushi roller or a bamboo mat.
- Place a layer of rice on the nori sheet allowing half an inch free on the edge.
- Place your filling in a strip along the middle of the rice. Sprinkle the filling with sesame seeds if desired.
- Roll up the sheet until the edges stick.
- Cut into pieces and serve with wasabi and ginger. Dip in sauce. Enjoy
- Coconut aminos is the healthier version of soy sauce. It is a soy-free seasoning sauce made from coconut tree sap so there are no additives and it is very low in salt. And the best thing is it tastes just like soy sauce!