Sushi is my go to food for when I am in a rush and super hungry.
Like rice paper rolls, I feared making my own, homemade sushi (cue flashback to unintentional sushi salad bowls). However, when you make it at home you can fill your sushi with a endless list of yummy flavour combinations.
To get you started you on the sushi train too I have listed some of my favourite sushi fillings below. They are a little different than your classic fillings so perhaps you haven’t tried them yet!
I have also included some useful tips for preparing sushi so that you too can avoid the unintentional sushi salad.
Spectacular sushi filling combos
- Canned tuna mixed with kewpie mayonnaise (use the wasabi infused one if you can!), lettuce and tamagoyaki.
- Vegan party: Lots of pumpkin, lots of lettuce and a little bit of umeboshi.
- Bacon, pumpkin, lettuce
- Classic twist: Sashimi tuna, sesame seeds, avocado, shiitake mushrooms marinated in shoyu.
- Crispy salmon skin
- Sesame seeds
- Kewpie mayonnaise
- Dried fish flakes
- Dried onion flakes
- Chia seeds
- Micro herbs
How to make sushi rice
Add 1 cup of rice of choice (brown rice and sushi rice work best) to 2 cups of water and bring to a boil. Cover and simmer for around 30 minutes. Leave to sit with lid on for 10 minutes.
Put rice into a wooden bowl (important)
Mix 2 tbsps of soy sauce, 1 tbsp of rice vinegar, 2 tbsps of mirin and a bit of salt in a bowl.
Add this to the rice mixture and cut lines through the rice with a spatula.
Now it is ready to use!
How to make tamagoyaki.
Tamagoyaki is a delicious Japanese omelette that is definitely worth a try in sushi. And it is actually pretty easy to make!
This is how I make it:
- 3 free range eggs
- 4 tbsp dashi broth
- 2 tsp tamari
- 2 tbsps mirin
- grapseed oil for cooking
Gently whisk together all the ingredients.
Oil a pan and heat it on a medium- high heat.
Pour a thin layer of the mixture on the pan and wait until it is just cooked on the bottom. Roll the omelette up and leave on the side of the pan. Pour in the next thin layer and once it is just cooked roll it over the previous layer. Repeat until you have used up all the mixture.
*You will have to re-oil the pan as you go along.
Make sure that you are using high quality nori paper as it will be less likely to break.
Place nori on a bamboo rolling mat and smooth a thin layer of rice across the nori leaving 3 fingers worth of space at the top.
It is important that the end of the nori paper is touching the end of the bamboo mat closest to you.
Add toppings to the side closest to you and begin to roll the sushi while tucking the fillings in.
*Note- Do not wet the nori paper around the edges- this will only make it soggy and difficult to roll.
Place the rolls in the fridge to cool down and voila! You have made your own delicious sushi.