Recipes

Sushi

A popular favourite that meets the everyday classification.

Sushi

Method

Rice:  

  1. Rinse the rice well under cold running water.
  2. Drain the rice and place in a sauce pan.
  3. Add water and cover.  Bring to the boil over a high heat.
  4. When the water boils, reduce to a low simmer and cook until all the water is absorbed, about 10-12 minutes.
  5. Tip cooked rice into a bowl and allow to cool for 10 minutes.
  6. Mix vinegar, sesame oil and sugar and drizzle over the rice, folding in with a spoon.
  7. Set aside to cool to room temperature. 

 

Fillings:

1. Avocado and teriyaki chicken

  • 1/4 Hass avocado, sliced
  • 1/8 Capsicum, strips
  • 50g Teriyaki chicken (see below preparation)

To make teriyaki chicken:

  • 1 tsp vegetable oil
  • 1 tsp grated ginger
  • 200g chicken breast
  • 2 Tbsp Teriyaki sauce
  • 2 tsp sugar
  • 1/4 cup water
  1. Heat the oil in a frying pan.  Add ginger, pan fry the chicken on medium heat until it is browned.  Turn the chicken over to fry the other side on low heat until it is browned.  
  2. Pour the sauce and sugar over the chicken, add 1/4 cup of water.  Cover the pan and steam cook the chicken on low heat until the chicken is done and the sauce is absorbed.  Cut the chicken into sticks.

2. Tuna and cucumber sushi rolls

  • 50g of canned tuna in spring water (drained)
  • 1 tsp of mayonnaise
  • 1/4 small cucumber
  1. Mix tuna and mayonnaise.  
  2. Cut the cucumber flesh into strips.

3.  Egg and vegetable

  • 2 eggs
  • Pinch of salt and pepper (optional)
  • 1/2 carrot
  • 2 lettuce leaves
  1. Cook an ordinary omelette using the seasoned eggs, then slice into thin strips.  
  2. Cut the lettuce into thin strips and grate the carrot.

Rolling

Once you have prepared the rice and the filling, follow the steps below to make your sushi roll.  You will need one nori seaweed sheet and a sushi-making bamboo mat.  

  1. Lay out your bamboo rolling mat.  Place a sheet of nori on the mat.  Spread the rice over the nori.  Make sure you leave about a centimetre of empty space along the edge of the nori furthest from you - this is the strip that will stick the roll closed.  
  2. Place any filling you wish to use along the bottom edge.  Roll up, pressing firmly, starting at the bottom.  When you reach the top 1cm of seaweed sheet, wet this part with water and continue rolling.  
  3. Place the finished roll on a cutting board and cut the roll in about 12 parts using a sharp knife.

 

One roll, cut into 12 peices.  Small: 3 pieces per serve, Large: 5 pieces per serve

Avocado and Teriyaki Chicken $0.63 per small serve

Tuna and Cucumber $0.71 per small serve

Egg and Vegetable $0.53 per small serve as at Mar 2018

Note

Children can choke on food at any age but the risk is higher in children under 5 years. Refer to the Ministry of Health Guidelines to find out more. Search ‘food and choking' at health.govt.nz

Sushi

To serve

To serve: 4

You need

  • 125g short grain rice
  • 150ml water
  • 1 Tbsp vinegar
  • 1 tsp sugar
  • 2 tsp sesame oil
  • 1 nori seaweed sheet
  • FILLINGS SEE BELOW

Method

Rice:  

  1. Rinse the rice well under cold running water.
  2. Drain the rice and place in a sauce pan.
  3. Add water and cover.  Bring to the boil over a high heat.
  4. When the water boils, reduce to a low simmer and cook until all the water is absorbed, about 10-12 minutes.
  5. Tip cooked rice into a bowl and allow to cool for 10 minutes.
  6. Mix vinegar, sesame oil and sugar and drizzle over the rice, folding in with a spoon.
  7. Set aside to cool to room temperature. 

 

Fillings:

1. Avocado and teriyaki chicken

  • 1/4 Hass avocado, sliced
  • 1/8 Capsicum, strips
  • 50g Teriyaki chicken (see below preparation)

To make teriyaki chicken:

  • 1 tsp vegetable oil
  • 1 tsp grated ginger
  • 200g chicken breast
  • 2 Tbsp Teriyaki sauce
  • 2 tsp sugar
  • 1/4 cup water
  1. Heat the oil in a frying pan.  Add ginger, pan fry the chicken on medium heat until it is browned.  Turn the chicken over to fry the other side on low heat until it is browned.  
  2. Pour the sauce and sugar over the chicken, add 1/4 cup of water.  Cover the pan and steam cook the chicken on low heat until the chicken is done and the sauce is absorbed.  Cut the chicken into sticks.

2. Tuna and cucumber sushi rolls

  • 50g of canned tuna in spring water (drained)
  • 1 tsp of mayonnaise
  • 1/4 small cucumber
  1. Mix tuna and mayonnaise.  
  2. Cut the cucumber flesh into strips.

3.  Egg and vegetable

  • 2 eggs
  • Pinch of salt and pepper (optional)
  • 1/2 carrot
  • 2 lettuce leaves
  1. Cook an ordinary omelette using the seasoned eggs, then slice into thin strips.  
  2. Cut the lettuce into thin strips and grate the carrot.

Rolling

Once you have prepared the rice and the filling, follow the steps below to make your sushi roll.  You will need one nori seaweed sheet and a sushi-making bamboo mat.  

  1. Lay out your bamboo rolling mat.  Place a sheet of nori on the mat.  Spread the rice over the nori.  Make sure you leave about a centimetre of empty space along the edge of the nori furthest from you - this is the strip that will stick the roll closed.  
  2. Place any filling you wish to use along the bottom edge.  Roll up, pressing firmly, starting at the bottom.  When you reach the top 1cm of seaweed sheet, wet this part with water and continue rolling.  
  3. Place the finished roll on a cutting board and cut the roll in about 12 parts using a sharp knife.

 

One roll, cut into 12 peices.  Small: 3 pieces per serve, Large: 5 pieces per serve

Avocado and Teriyaki Chicken $0.63 per small serve

Tuna and Cucumber $0.71 per small serve

Egg and Vegetable $0.53 per small serve as at Mar 2018

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The Fuelled4life team.