This International Sushi Day (18 June), embrace the meditative art of sushi-making. With patience and practice, you’ll soon be creating beautiful, delicious rolls that rival your favourite restaurant’s offerings. 

1. Perfect your sushi rice 

The foundation of exceptional sushi lies in perfectly prepared rice. Use short-grain Japanese rice and rinse it thoroughly until the water runs clear. Cook with a 1:1 ratio of rice to water, then season with a mixture of rice vinegar, sugar and salt to taste while the rice is still warm. The rice should be glossy, sticky and at room temperature when you’re ready to roll. 

@feedmi Replying to @Dee how to make sushi rice INGREDIENTS (4 cups cooked): 1 cup sushi rice, uncooked 1 cup water 2 tbs rice vinegar ¼ tsp sugar ¼ tsp salt PS. recipes for everything shown are in my profile ⊹ sushi hand roll ⊹ ponzu salmon poke ⊹ salmon sushi bake #sushirice #easyrecipes #ricerecipe #howtocookrice #howto #sushi #rice ♬ love song (hesitations) (sped up) – Lofuu & Shiloh Dynasty & dprk

2. Invest in quality ingredients 

Fresh, high-quality ingredients make all the difference. Invest in sushi-grade fish, which is extra fresh (preferably from a reputable fishmonger). If you’re hesitant about raw fish, start with cooked options like tinned tuna, shrimp tempura, crab or even vegetarian fillings like cucumber, avocado and pickled vegetables. 

@hannamelea24 TUNA SUSHI ROLLS Japanese Sushi with a touch of Korean rice rolls. Not a traditional Sushi, but I guarantee that this is so delectable.   Hope you can try it too. Ingredients: 3 cups cooked rice 2 tbsp knorr liquid seasoning 2 tbsp sesame oil 2 cans tuna (180 g) 4 tbsp japanese mayo 1 medium sized carrot 1 medium sized cucumber 4 nori sheet Sesame seeds Dipping sauce: 4 tbsp soysauce 1 tsp chili paste 2 tbsp sesame oil sesame seeds #SushiRolls #TunaSushi #CannedTunaSushi #RiceRolls #TunaSushiRolls #TunaRiceRolls #Homemade #Homecook #TiktokFood #Instafood #InstaGood #FbReelFood #RecipeOfTheDay #ViralVideo #PinoyVersion #TrendingReels #Foodie #MealPrep #Food #Yummy #fypシ゚viralシ  #adsonreelsmonetization  #reelsmonetizationfacebook  #adsonreels #trendingreels #fypシ ♬ original sound – hannamelea24 – CookWithHanna

3. Master the rolling technique 

Use a bamboo sushi mat (makisu) covered with plastic wrap to prevent sticking. Spread rice evenly on nori seaweed, leaving a small border at the top. Place fillings in a line about one-third from the bottom edge. Roll firmly but gently, using the mat to guide and compress the roll. Use a sharp knife to slice the sushi. 

@thegoldenbalance How to Roll Sushi Show love to the gram #food #learnontiktok #tiktokpartner #favoriterecipe #sushi ♬ SALSA JAM NO.1 – Jaycee Mante

4. Keep everything moist 

Sushi-making is all about moisture control. Keep a bowl of water nearby to wet your hands when handling rice, preventing it from sticking to your fingers. Cover prepared rolls with a damp towel while you work on others to prevent the nori from becoming tough.  

@teochewdaily HOW TO MAKE HOMEMADE SUSHI FROM SCRATCH #lifehacks #food #sushi #rice #fyp #foryoupage #diy ♬ Food – Densky9

5. Practice portion control 

Less is often more when it comes to sushi fillings. Overstuffing makes rolling difficult and can cause the nori to tear. Start with small amounts of filling and gradually increase as you become more comfortable with the rolling process. 

@yuma_sushi California Supreme Lachs Roll #salmon #sushi #sushilover #fyp ♬ original sound – Yuma Sushi

Image: Pexels 

The post How to make your own sushi at home  appeared first on MyKitchen.

We all know that no matter how you love to eat it, avocados will always make a winning meal. We rate you get a bit adventurous and try your hand at making our avo sushi cake.

SERVES 1 // COOK TIME 60 min

INGREDIENTS
375 ml sushi rice
Pinch salt
3 tbsp rice vinegar
4 tsp sugar
2 sheets nori
2 avocados, peeled and thinly sliced
500g salmon, thinly sliced
125 ml soy sauce
60 ml peeled, grated ginger
Wasabi paste, to serve

METHOD
1. Rinse the rice 2 or 3 times, until water runs clear. Place in a pot with 560 ml water and the salt. Bring to the boil, uncovered, then reduce to the lowest heat and cover. Simmer for 15 minutes, then remove from heat and steam, covered, for 10 minutes.
2. Place vinegar and sugar in a pot over medium heat. Stir to dissolve the sugar, then remove from the heat and allow to cool.
3. Place the warm, cooked rice in a shallow dish and pour the vinegar mixture over it. Using a spatula mix the vinegar into the rice, using a slicing motion. Allow the rice to cool, but don’t refrigerate, or it will become too sticky to work with.
4. Line the base of a 22 cm cake tin with baking paper. Cut 2 sheets of nori to the same size as the tin.
5. Place 1 sheet in the tin. Spread ½ the cooked rice in a layer over the nori, arrange ½ the avo over it, then ½ the salmon on top. Repeat the 4 layers. Cover with cling film and refrigerate.
6. Mix soy sauce and ginger to make a dipping sauce.
7. Turn the sushi cake out on to a platter. Serve with the dipping sauce and wasabi paste.

Sprouts add delicious texture, flavour and a range of healthy benefits to this Asian rice bowl with meatballs and red-cabbage pickle.

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If you’ve always wanted to give sushi a go but weren’t sure about raw fish, then we have the perfect healthy alternative: our yummy tuna and veggie sushi.

MAKES 16 pieces // COOKING TIME 1 hour 15 min

INGREDIENTS
For the sushi rice
1 cup short-grain white rice
3½ cups water
1 tsp sugar
½ tsp salt
2 tbsp white vinegar
To assemble the tuna and veggie sushi
1 bunch spinach leaves
1 tin tuna, drained
2 tbsp mayonnaise
1 carrot, finely chopped
¼ cucumber, finely chopped
½ cup shredded cabbage

METHOD
For the sushi rice
1. Rinse the rice in a sieve until the water runs clear.
2. Add the rice and water to a pot over medium heat and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes, until the rice is sticky.
3. Dissolve the sugar and salt in the vinegar. Pour into the hot rice and stir until combined. Cool to room temperature.
To assemble the tuna and veggie sushi
1. Cover a clean tea towel with a layer of cling wrap.
2. Place the spinach leaves in a bowl and pour over just enough boiling water to cover. Set aside for 1 minute, then drain.
3. Arrange the leaves on the prepared tea towel on top of the cling wrap, overlapping them. Pat dry with paper towel.
4. Top with an even layer of rice.
5. Mix the tuna and mayonnaise together and season with pepper. Spread evenly on top of the rice, leaving a 3 cm border from the bottom.
6. Top with the carrot, cucumber and cabbage.
7. Using the towel and cling wrap to help you, fold the bottom 3 cm of the rice and spinach over the bottom of the filling. Then roll up tightly.
8. Refrigerate for 10 minutes.
9. Remove the towel and cling wrap and slice into pieces.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

These sushirittos are more like the real thing, but combined with the yummy style of a burrito!

The post Make this nutritious tuna and veggie sushi from scratch appeared first on MyKitchen.

When it comes to creative food combinations, this one may just be the winner! These sushi burritos combine the best of both worlds, making them a tasty snack perfect for summer.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
1 cup sushi rice, cooked, still hot
4 sheets nori
Black sesame seeds
1 carrot, sliced into ribbons
½ cucumber, sliced into ribbons
¼ cup mayonnaise
200 g salmon, sliced into
2 cm thick strips
1 avocado, peeled and sliced lengthways
Handful coriander, chopped

METHOD
1. Combine rice vinegar, sugar and salt, and mix into the hot cooked rice.
2. Transfer the rice to a large container and spread it out into a thin layer. Set aside to cool.
3. To assemble, place 2 sheets of nori next to each other on a sushi mat with the sides overlapping by about 5 cm. (If you don’t have a mat, use a tea towel folded in ½ and covered in cling film.)
4. Scatter the sesame seeds over the nori. Cover the nori and seeds with the cooled rice and press it down to flatten and stick.
5. Top with carrot and cucumber ribbons. Spread with mayonnaise. Arrange salmon and avocado down the middle. Sprinkle with the coriander.
6. Carefully roll up the nori and wrap the roll in cling film. Let it set for 10–20 minutes.
7. Cut the sushirritos in ½ and serve with soy sauce and wasabi.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen // HMimages.co.za

The post Sushi burritos (or sushirritos, as we like to call them) appeared first on MyKitchen.

Just because you’re vegetarian, doesn’t mean you don’t get to enjoy the deliciousness that is sushi. Give our cucumber maki rounds a try at lunchtime this week. 

MAKES 12 // COOKING TIME 1 hour 40 min

INGREDIENTS
For the cucumber
1 cup sushi rice
1 tbsp rice vinegar
1 tbsp sugar
1 large cucumber
½ avocado, thinly sliced
¼ red pepper, cut into matchsticks
¼ orange pepper, cut into matchsticks
For the spicy mayo
1 tbsp mayonnaise
½ tsp peri-peri sauce

METHOD
1. Cook the sushi rice as per the instructions on the packet. Once cooked, allow the rice to cool without stirring, so it gets nice and sticky. This will make it easier to assemble later on.
2. Mix the rice vinegar and sugar together, and pour over the rice. Mix until well incorporated.
3. Cut cucumber into 6 cm rounds. Remove the seeds from the centre of each round by carefully moving a knife in a circular motion.
4. Press a small amount of sushi rice into the centre of each cucumber round.
5. Trim the avocado and peppers into 6 cm matchsticks and insert them into the centre of each round. Refrigerate for 30 minutes, until rice is set.
6. Cut each cucumber round into 3 equal pieces.
7. To make the spicy mayonnaise, simply mix the mayonnaise and peri-peri sauce.
8. Serve with soy sauce and spicy mayonnaise.

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The 7-course seafood tasting menu at Kyoto Sushi Garden made me appreciate the simplistic umami flavours of Japanese food.

By Chiara Turilli

It felt like we were at a show. As we walked into the restaurant, which was light in an authentic inviting warm hue. Our waiter, who just happened to be a food photographer, gestured to a quaint two-seater table giving us an entire display of the sushi bar and kitchen.

The curtains had opened, the waiter brought us some warm sake and guided us through the different flavour profiles we would experience.

Course 1 | Exotic sushi

Course 2 | Whole squid in its ink

Course 3 | Oyster tempura

Course 4 | Udon noodles in iced lime broth

Course 5 | Succulent lobster with a side of burnt butter

Course 6 | Trio of Japanese flavoured ice cream

The plates that stole the limelight were the Sea Urchin Uni, Succulent Lobster with a side of burnt butter and Miso Ice Cream.

MY FAVOURITES

Sea urchin uni | It felt like I was truly experiencing the flavour of the ocean. It also has a subtle pepperiness. The synergy of sushi rice, seaweed and a fresh slice of sea urchin was impeccable.

Succulent lobster with a side of burnt butter | I found great satisfaction of pulling out a hunk of the plump sweet lobster flesh and dipping it directly into the caramelized butter. The intense flavour of the masterfully prepared burnt butter made this dish.

Miso ice cream | To me, this was the Japanese version of salted caramel. This ice cream fed all my senses. It was creamy, salty, sweet and there was a hint of the malt at the end.

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