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How to make delicious home-made sushi

Thursday, 19 July 2018
How to make delicious home-made sushi
Sushi is something I always find myself buying when I’m at a shopping centre or at a restaurant. The stickiness of the rice, the squishyness of the avocado paired with crunchy veggies or crispy chicken are some of the reasons why I love sushi so much. But while it is delicious it can be quite expensive. However it’s actually very simple to prepare and far less expensive to make at home. it’s also great fun to make with the kids or a fun activity for a date night at home!


There are many flavour and ingredient combinations but it all comes down to personal preference. Prep and cooking time varies depending on the ingredient combinations you are trying but here are a few combinations I have used to help get you started.


I’ve included heart healthy fat sources such as smoked salmon, avocado and crispy chicken cooked in extra virgin olive oil and I’ve also included cucumber and rocket to increase vegetable and fibre intake.


Home made healhty dietitian recipe sushi


All the ingredients can be purchased at your local Coles or Woolworths supermarket, for this recipe I have used a bamboo mat which can be purchased for under $2 and makes the rolling of the sushi quite easy, or it can be performed using cling wrap and a tea towel. The method may sound tedious and time consuming but it’s quite fun and simple!


How to make delicious home-made, super easy sushi rolls


  • Prep time: 50 minutes | cooking time: 25 minutes
  • Makes 10 long rolls
  • Combinations: smoked salmon or crispy chicken with avocado or rocket, cucumber and mayonnaise


Ingredients:


Sushi rolls

1 packet Yaki Nori (seaweed sushi sheets)
4 tbsp sushi seasoning (clear dressing)
2 ½ cups sushi rice
1 bamboo mat


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Crispy chicken 
Sushi filling

2 chicken breasts
2 eggs, beaten
1 cup four
100g panko bread crumbs
150ml extra virgin olive oil


How to make sushi at home


Other sushi fillings:

½ cucumber
1 avocado
Drizzle of mayonnaise
150g of rocket
100g smoked salmon
Soy sauce or Sushi/Sashimi soy sauce, for dipping


Method


Sushi rice:

1) Place 2.5 cups of sushi rice into a saucepan
2) Add 3 ¾ cups of cold water and bring to boil, stirring occasionally
3) Reduce heat to a simmer and cook covered for 10-15 minutes until water is absorbed (while the rice is cooking you can start the crispy chicken)
4) Remove from the saucepan and spread out onto a large tray to cool down for 30 minutes (rice needs to be cold when rolling the sushi)
5) Once rice is cooled mix in the sushi seasoning


Making your own sushi


Crispy chicken:

1) Cut chicken breasts into strips
2) Prepare one bowl with flour, one bowl with beaten eggs and one bowl with panko crumbs
3) One by one coat chicken strips in flour then eggs then panko crumbs
4) Heat extra virgin olive oil in a pan on a medium heat, over a couple of batches place the crumbed chicken in the pan and cooked for a few minutes either side until the chicken is a golden brown colour and set aside to cool on a plate lined with paper towel for roughly 20 minutes


Other fillings:

1) Cut cucumber into wedges
2) Cut avocado in half, remove seed, and cut avocado into long strips
3) Roll smoked salmon into long strips


Making the sushi rolls: (once rice and chicken have cooled)

1) Place one seaweed sushi sheet shinny side down onto the bamboo mat
2) Spread a light layer of rice evenly over the sheet keeping roughly 2cm at the end of the sheet free from rice
3) Place desired fillings in a line along the rice and using the bamboo mat, lift the closed side to you and begin to roll tightly and just before the end roll sprinkle water on the 2cm of sushi sheet left bare and apply a gentle pressure to join the edges of the sushi sheet
4) Repeat steps till ingredients have ran out
5) Cut sushi roll into desired sizes and serve with soy sauce, wasabi or even pickled ginger


More healthy inspiro dietitian recipes here