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Homemade sushi: Tastes Like Home

Updated / Tuesday, 20 Oct 2020 10:32
Vancouver Smoked Salmon Nigiri, California Roll, and Mackerel Temaki from Tastes Like Home.
Vancouver Smoked Salmon Nigiri, California Roll, and Mackerel Temaki from Tastes Like Home.

Vancouver Smoked Salmon Nigiri, California Roll, and Mackerel Temaki from Tastes Like Home.

Ingredients

Basic dressed sushi rice
Serves: 15 portions of sushi

  • 320 g raw sushi rice
  • 430 ml of water
  • 60 ml rice wine vinegar 
  • 3 tablespoons of sugar
  • Pinch of salt 

California roll 
Makes 5/6 pieces of sushi

  • 1 sheet dried Nori
  • half an avocado sliced into strips
  • 100 grams fresh crab meat
  • Wasabi to taste
  • Chopped fennel
  • 100 g sushi rice
  • 1 tablespoon sesame seeds

Mackerel Tamaki
Makes: 4

  • 1 smoked mackerel skin removed & deboned
  • 1/2 cucumber sliced into Batons
  • 4 sheets Nori
  • 100g dressed sushi rice
  • Trout roe or Tobiko Wasabi
  • Katsobushi-Dried smoked shaved Bonito

Garnish:
·  Serve with picked ginger on the side
·  Serve the Mackerel Tamaki sitting on bed of sliced cucumber for extra freshness

Smoked salmon Nigiri
Makes 5 pieces

  • 100g dressed sushi rice
  • 5 pieces smoked salmon about 4cm x 5cm in size
  • Black sesame seeds
  • Pickled ginger
  • Wasabi
  • Light soy 

Garnish
All sushi served with shredded daikon, fish roe (Tobiko Wasabi), pricked ginger, soy sauce, pickles and wasabi

Method

Basic dressed sushi rice

  1. Wash sushi rice until water runs clear
  2. Bring water to boil with pinch of salt
  3. Add the sushi rice
  4. Simmer for 20 minutes
  5. Water should be evaporated and rice should be just cooked
  6. Remove from heat
  7. Place in bowl
  8. Combine the rice wine vinegar and sugar together in a pot on a low heat
  9. Stir Into the sushi rice and set aside
  10. Your rice is ready to make sushi

California roll 

  1. Roll out your sushi mat flat.
  2. Place cling film onto of the mat
  3. Sprinkle the sesame seeds onto of the cling film make sure to wet your hands and then make a layer of sushi rice mix on top of the seeds.
  4. Place a sheet of Nori, always place the rough side of the nori on the rice
  5. Add your wasabi onto the Nori 
  6. Add your crab, avocado and your chopped fennel or if you prefer coriander
  7. Carefully role of the mat to create a cylinder of sushi
  8. Slice into five even pieces
  9. Service light soy or Ponzu

Mackerel Tamaki

  1. Cut the Nori removing 1/3 in order to make neater sized tamaki
  2. Roll the seaweed sheet into a cone shape
  3. Tip – use grain of the rice to "glue" the cone together
  4. Add sushi rice in the base
  5. Add mackerel, Cucumber & trout roe or tobiko wasabi 
  6. Top with Katsubushi flakes

Smoked salmon Nigiri

  1. Mould the rice into Nigiri shape
  2. Rub wasabi on the rice before adding salmon
  3. Place smoked salmon or If you prefer use raw fresh salmon
  4. Top with pickled ginger
  5. Serve with Wasabi and light soy sauce

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