Traditional Nigiri sushi

sushi

I recently came back from any foodies dream trip to Japan… One of our days in Tokyo we spent at Buddha Bellies Cooking School learning the art of traditional sushi making and the history. Did you know that the original type of sushi, known today as ‘nare-zushi’ was developed in Southeast Asia along the Mekong River and then spread to southern China before Japan. So technically we can’t thank Japan for our favourite little snack… This is the perfect recipe for a dinner party – I mean who doesn’t love sushi? Enjoy!

Ingredients

  • 1 cup rice
  • 1 cup water
  • 40ml rice vinegar
  • 20g sugar
  • 3g salt
  • wasabi
  • sashimi – thinly sliced salmon and tuna

Makes 20 – 25 pieces

Method

Start by washing the rice thoroughly until the water comes clear. Place the rice and water in a pot and let it soak for 60 minutes – this will allow the grains to absorb moisture.

Put the rice and water in a pot with a tight fitting lid. Bring the mixture to a boil over a high heat then turn down the heat to low until the water disappears. Turn off the heat and leave to cool for 10 minutes.

For the vinegar sauce place the rice vinegar, sugar and salt in a bowl and mix well.

Using a rice paddle, spoon the rice into a wide bowl. Spread it out evenly and cut the rice from side to side, then from top to bottom. Add the sushi vinegar and continue cutting the rice. Fan the rice whilst cutting to cool down.

Put down a sheet of paper and using about 1 and 1/2 tsps (20g) rice form a shape of sushi by gently pushing.

Spread a touch of wasabi over the rice and place the sashimi on top pressing down slightly.

Happy cooking, love Jem x

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