Salmon and vegetable maki sushi rolls
Sir Andy Murray used to base his pre-match meal around scoffing loads of sushi. It's super healthy but it can be expensive, hence making your own works out far more cost-effective. Try to incorporate sushi-grade salmon into your veggie-packed filling for the added protein and omega-3 fatty acids.
Ingredients
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250g
sushi rice
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1 tsp
caster sugar
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2 tbsp
Japanese rice vinegar
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1/2 tsp
salt
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3
nori sheets, halved vertically
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1 tbsp
black sesame seeds
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TO SERVE
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Light soy sauce (reduced salt)
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Pickled ginger
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Wasabi
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SUGGESTED FILLINGS
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Sushi-grade salmon, thinly sliced
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Cucumber, halved, deseeded and cut into batons
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Carrot, peeled and cut into batons
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Avocado, stoned and sliced
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Red pepper, deseeded and sliced
Directions
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Soak the rice in cold water. Drain and repeat until the water runs clear.
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Bring 330ml of water to the boil in a saucepan and add the sushi rice. Cover and cook gently for 10-15 minutes or until the rice has absorbed all the water.
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Remove from the heat and leave to stand for 10 minutes with the lid on, after which the grains should be tender and free-flowing.
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In a separate pan, add the sugar, vinegar and salt and cook gently over a low heat until the sugar has dissolved. Pour over the sushi rice and stir well. Spread the rice out onto a baking tray and leave to cool.
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For the uramaki sushi rolls, lay a sheet of cling film on top of a sushi rolling mat to stop the rice from sticking. Place half a sheet of nori, shiny side down, on top, and evenly press 1/6 of the sushi rice onto the nori, leaving a 1cm border at the top.
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Sprinkle all over with the sesame seeds, then top with another sheet of cling film. Carefully flip the sushi rice and nori and remove the top sheet of cling film.
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Working lengthways, lay your choice of fillings in a line, 2cm from the long bottom edge of the nori. Lift the edge of the bamboo mat closest to you and start rolling away from you, pressing the rice and nori down tightly as you go, to form a long cylinder. Tug on the mat firmly to tighten the roll.
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Unroll the mat, remove the clingfilm, and cut into six rolls using a sharp, wet knife. Repeat to make two more rolls and 18 pieces in total.
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For the futomaki sushi roll, cover the sushi mat with another piece of cling film and top with one nori sheet.
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Lightly coat your hands in water and evenly press 1/6 of the seasoned rice down onto the nori sheet, leaving only the top third uncovered.
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Working lengthways, arrange your fillings in the centre and roll up as before. Dab the unsealed edge of the nori with water and and roll the sushi forward to seal.
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Discard the cling film and cut into six rolls using a sharp, wet knife. Repeat to make two more rolls and 18 pieces in total.
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Serve with soy sauce, pickled ginger and wasabi on the side.
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