Sushi

Story behind the dish

There’s something magical about sushi — it’s a dish that captures the essence of Japanese cuisine while also being endlessly adaptable and fun to make at home. Whether you’re rolling up traditional varieties or creating playful bites with your kids, sushi invites you to indulge your creativity and enjoy fresh, flavorful ingredients. Making sushi together can turn into a delightful kitchen adventure, filled with laughter and learning, creating not just a delicious meal but wonderful memories.

Ingredients

• 1 1/4 cups (7 oz / 200 g) sushi rice
• 3 1/3 tablespoons (1/4 cup / 59 ml) rice wine
• 2 tablespoons (1 oz / 28 g) caster sugar
• 3 tablespoons (1.5 oz / 42 g) Japanese mayonnaise
• 1 tablespoon (0.5 oz / 15 ml) rice wine
• 1 tablespoon (0.5 oz / 15 ml) soy sauce
• 1 cucumber

Step-by-step

1. Prepare the sushi rice: Rinse 1 1/4 cups (7 oz / 200 g) sushi rice until the water runs clear, then cook according to your rice cooker or stovetop instructions. Once cooked, transfer to a large bowl and fold in the rice wine and sugar mixture (combine 3 1/3 tablespoons rice wine and 2 tablespoons sugar until dissolved). Let the rice cool slightly.
2. Lay out the nori: Pat your cooked rice into a small mound, then lay a sheet of nori (seaweed) shiny-side down on a bamboo sushi mat.
3. Spread the rice: Dip your hands in a bowl of vinegar-water (a mix of rice vinegar and water to prevent sticking), then evenly press a thin layer of rice (about 1 cm / 0.4 inches thick) over the nori, leaving a 1-inch (2.5 cm) edge at the far side.
4. Add mayonnaise: Spread a thin line of Japanese mayonnaise down the center of the rice-filled nori using a spoon.
5. Add fillings: Place your preferred fillings — here, cucumber and tuna work beautifully — in a line along the mayonnaise.
6. Roll the sushi: Carefully lift the edge of the mat and roll it over the fillings, applying gentle pressure to form a tight roll. Use the mat to help shape it uniformly.
7. Seal the edge: When you reach the edge without rice, brush it lightly with a little water to seal the roll, continuing to roll until tight and well-formed.
8. Wrap and chill: Remove the roll from the mat, wrap it tightly in cling film, and refrigerate for about 30 minutes. Once chilled, cut into thick slices using a sharp knife, then unwrap.
9. Make pressed sushi: Layer smoked salmon inside a lined loaf tin with cling film, then top with a layer of rice (about 1 inch / 2.5 cm thick). Cover with cling film, press down with a weighted object or another tin, and chill for several hours. Turn out onto a board and cut into fingers.
10. Create sushi balls: Place small toppings like prawn or smoked salmon onto a square of cling film. With damp hands, roll walnut-sized balls of rice around the toppings, twist the cling film into a ball, and serve.

Chef’s tips & serving ideas

• Experiment with different fillings, like avocado, cooked chicken, or tempura vegetables, to make sushi that matches your taste.
• Serve sushi with soy sauce, pickled ginger, and wasabi for an authentic experience or with a drizzle of spicy mayo for a modern twist.

Closing thoughts

Making sushi at home can be a joyful and rewarding experience — a chance to bring the flavors of Japan right into your own kitchen. It’s a wonderful way to teach kids about different cultures and enjoy fresh ingredients in a playful setting. Whether you’re crafting perfect rolls, pressed shapes, or playful balls, remember that the best sushi is made with love and a dash of your own creativity. Happy sushi-making!