Traditional Saturday Lunch Sushi
- (And equipment)
- 200 gr Japanese sushi rice
- 240ml water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- Nori sheets, seaweed (at least 4)
- 1 avocado, cut into chunky slices
- 100gr smoked salmon (we use trimmings)
- black sesame seeds
- bamboo rolling mat
- very very sharp knife
- cutting board
- soya sauce
- Prepare the rice according to the “Steamed Rice” directions and let it cool down.
- Mix the vinegar and the sugar, and mix it in the rice. Keep the rice covered or it will dry.
- Place the Nori sheets shiny side down on the bamboo mat.
- Place 3 spoons of rice and spread it evenly, making sure to leave an empty horizontal strip on top.
- Roughly half way add your ingredients, horizontally (see picture below). I usually add smocked salmon, avocado and black sesame seeds.
- Wet the “empty” strip and roll (I don’t know how, but somehow as you start rolling the sushi happens). The wet strip will close like a cilindrical envelope your sushi roll.
- Wet the blade of your very very sharp knife and cut it into disks of approximately 2/2.5 cm.
- Add a little wasabi, quickly plunge it in the soya sauce and
For my kids I cut the Nori sheet in half. This way the sushi disk will be smaller and much easier to eat in one bite (actually for the 1 year old, I cut the small disk in half). Also, for them I only fill it with avocado and black sesame seeds.