I loooooove sushi, but I do have to admit that I am a bit picky when it comes to store bought sushi so I tend to make my own.
By making your own sushi you know exactly what is in it, how long ago it was made, and how fresh the ingredients are. And you can make healthier choices like using brown rice or quinoa instead of white rice.
This is my usual recipe for home made sushi, however, I usually will just use what ever I have in the fridge:
- Sushi nori sheets (roasted seaweed) – 1 sheet will make 5-6 pieces of sushi (clearly some of mine didn’t last long enough to make the picture!)
- Brown rice or quinoa – we always have brown rice made up in the fridge (I do two massive batches each week)
- Any pre-cooked meat, or protein, cut into strips. I used cooked chicken strips but you could use canned tuna, beef, hummus, tofu, etc
- Any of your favourite vegetables cut into strips/bite sized pieces (for the one above I used cucumber, stirfried red cabbage, spring onion, and sundried tomatoes.
- A little sprinkling of feta if you feel like it
- Lay a sushi nori sheet on a bamboo/wooden sushi mat (you can get these at most supermarkets or Asian grocers)
- Spread 1-2 tablespoons of brown rice or quinoa thinly across 2/3 of the sheet, leaving one end free of rice
- In the middle of the rice pile your chosen ingredients, forming a straight line across the middle.
- Roll towards the end without rice. Use damp fingers to wet the sushi nori without rice and then roll to form a roll.
- Once rolled, let the roll set in the fridge for about 10 minutes and then cut with a super sharp knife.
Perfect served with tamari (gluten free soy sauce), wasabi paste and a miso soup 🙂