Sushi is easy

Sushi is easy to make, we promise. Become a lunchbox legend and try out these recipes with the kids. We practically guarantee they'll be  a crowd pleaser.

Sushi balls:

You'll need:

• 350g / 13.5oz sushi rice
• 80ml / 2.7 fl oz rice vinegar
• 2 tbsp caster sugar
• pinch of salt
• 1/2 cup black sesame seeds, toasted
• 100g smoked salmon, finely chopped
• 1 cucumber, finely chopped
• 2 tbsp Japanese mayonnaise

To make the sushi balls:

1. Rinse the rice really well under cold water.
2. Drain thoroughly and put into a large saucepan with 750ml / 1.5pt of water.
3. Bring to the boil and then simmer for about 25 minutes, or until nearly all the water has been absorbed.
4. Remove from the heat, cover with a lid and allow to stand for 10 minutes.
5. Combine vinegar, sugar and salt in a small jug and stir until sugar dissolves.
6. Spread rice on a large tray and sprinkle with sugar and vinegar. Cut through rice with a spatula to make sure it is covered evenly. Leave to cool, covered with a damp tea towel.
7. Mix salmon, cucumber and mayonnaise in a small bowl.
8. Have a small bowl of water at hand to dip your fingers in before you touch the rice. Take a portion of rice and shape into a ball. Using your finger, poke a small indent in the centre of the ball and fill with a little salmon mix.
9. Shape the rice around the hole to make into a ball again, and roll in sesame seeds.
10. Repeat with the remaining rice, and then place in the fridge to chill for at least 30 minutes.
11. Serve with pickled ginger, soy sauce and Japanese mayo.

Quinoa and Sweet Potato Sushi:

You'll need:

• 1 small sweet potato
• 1/2 tbsp olive oil
• 1 cup quinoa, cooked
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 4 nori sushi sheets
• 2 spring onions, cut into long thin strips
• 1 avocado, pitted and sliced
• 1/3 cup coriander, chopped

To make quinoa sushi:

1. Preheat the oven to 200˚C / 400° F / Gas Mark 6.
2. Peel the sweet potato and cut into long strips. Lay out on a baking tray, season with salt and toss with olive oil. Bake for 15 minutes until sweet potatoes are soft, but not brown. Remove from the oven and cool.
3. In a small saucepan, heat the rice vinegar and sugar, and stir until sugar is dissolved. Sprinkle over quinoa and allow to cool.
4. Place a sheet of nori on a bamboo sushi mat and put a quarter of the quinoa on the nori. Evenly spread to every edge.
5. Put a combination of sweet potato, spring onion, avocado and coriander on the quinoa, in a horizontal line just off-centre, nearest to you.
6. To roll, lift up the end closest to you using the bamboo mat and tightly fold it over the filling, firmly pressing down as you roll. Make sure it’s wrapped as tightly as possible.
7. Using a sharp knife, cut the roll into 6–8 bite-size pieces.
8. Serve with pickled ginger, soy sauce and Japanese mayo.

Mixed veggie sushi:

You'll need:

• 255g / 9oz sushi rice
• 55ml / 2 fl oz mirin
• 350g / 12oz combination of veggies, cut into long thin strips
• 5 nori sushi sheets

How to make mixed veggie sushi:

1. Rinse the rice really well under cold water.
2. Drain thoroughly and put into a large saucepan with 500ml / 1pt of water.
3. Bring to the boil, and then simmer for about 25 minutes, or until nearly all the water has been absorbed.
4. Remove from the heat, cover with a lid and allow to stand for 10 minutes.
5. Spread rice on a large tray and sprinkle with mirin. Allow to cool.
6. Once rice has cooled, place a sheet of nori on top of a bamboo sushi mat. Have a small bowl of water at hand to dip your fingers in before you touch the rice.
7. Spread the rice over three-quarters of the nori, pushing it to the edges and creating a layer about 5mm / 1/4" thick. Leave the quarter furthest away from you free of rice.
8. Place a line of veggies on the rice just off-centre, nearest to you. Roll up the bamboo mat slowly, tucking in the end of the nori to start a roll and pressing lightly with both hands.
9. Remove the roll from the mat, with the joining edges facing down.
10. Use a sharp knife to trim the ends, and then cut into 6–8 pieces.
11. Serve with pickled ginger, soy sauce and Japanese mayo.

//

Sushi is easy was featured in Lunch Lady Magazine Issue 2. Photos and recipe by Kate Berry.