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Sushi Squares on a Budget

Sushi

Sushi Squares on a Budget

Recipe: Daleen van der Merwe

Serves: 6
Preparation: 30 minutes + 60 for soaking
Cooking: 20 minutes
 
INGREDIENTS

Rice

2 cups uncooked sushi rice (or basmati rice) 

3 cups water 
⅓ cup rice vinegar
 3 Tbsp white sugar 
1 tsp salt
 
Sushi
4 Nori sheets (roasted seaweed)

2 cucumbers, cut in long thin strips
2 large mango, cut into long thin strip (when in season)
2 avocados, cut in long thin strips
3 carrots, cut in long thin strips
 
To serve
soy sauce

pickled ginger
wasabi
 
METHOD

Rice
Rinse the rice in a strainer or colander until the water runs clear. Then soak the rice for 30—60 minutes. Soaking will ensure the rice cooks perfectly. Drain the rice and place in a medium saucepan with the 3 cups of water. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cold enough to handle. In a small saucepan, combine the rice vinegar, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this into the rice it will seem very wet. Keep stirring and the rice will dry as it cools. Cover it with damp towel to avoid the rice getting dry.

 
Making the sushi
Line a square cake tin with plastic wrap. Keep a bowl of water ready, to wet your hands. Place a nori sheet at the bottom of the prepared cake tin. Cut another nori sheet to completely cover the bottom. The Nori sheets have two different sides and the side which has some vertical lines on it, should be placed upwards. Wet your hands and take half the cooked rice, in same small portions, and spread it over the nori sheets, forming an even layer of rice. Then place the vegetable and fruit sticks in layers on top of the rice. Wet your hands again, then spread the remaining rice over the vegetable and fruit sticks. Cover the rice completely with nori sheets. Use the palm of your hands and press down firmly on top. Turn the sushi square out onto a cutting bord. Using a wet knife to cut it into small squares. Serve the sushi with soy sauce, pickled ginger and wasabi.


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