Japanese Sushi Rolls

Why people make this sushi

Good homemade sushi is a wonderful light meal — whole-grain rice, fresh vegetables, a little protein, and the gentle tang of rice vinegar all in one neat roll. Nourilo learned this recipe from a Japanese cooking instructor many years ago and was deeply impressed by how seriously the teacher took cleanliness: he rinsed every surface with boiling water before starting, and kept a bowl of vinegar-water nearby for hands and knives throughout the class. That attention to hygiene is part of what makes the result both delicious and safe.

Method

1. Make the sushi vinegar: combine rice vinegar, sugar and salt in a small saucepan and bring just to the boil, stirring until dissolved. Add the kombu, turn off the heat, and leave to steep for 15 minutes. Remove the kombu. Allow to cool completely before use.
2. Cook the rice using a 1 : 1.1 ratio of rice to water. Once cooked, let it rest with the lid on for 5–6 minutes, then turn it into a wide wooden or glass bowl and break it up gently with chopsticks.
3. While the rice is still hot, gradually fold in the sushi vinegar — use 6 oz of vinegar per 4 lb (about 1.8 kg) of cooked rice. Mix gently, then fan or blow cool so the rice fully absorbs the vinegar. The rice must be completely cool before rolling.
4. Prepare all fillings: cut cucumber, pickled daikon, and crab stick into long strips of the same thickness. Lay them out ready.
5. Place a bamboo sushi mat on the work surface and lay a sheet of nori on top. Dip your hands in vinegar-water (this prevents sticking and provides mild hygiene). Take 2–3 small balls of rice and spread them evenly over four-fifths of the nori sheet, leaving a one-fifth strip uncovered at the far edge.
6. Lay cucumber strips, pickled daikon, and crab stick across the centre third of the rice. Sprinkle a little pink fish floss or sesame over the top.
7. Using the mat, roll the nori tightly from the near edge, pressing gently to form a cylinder. Seal the uncovered edge with a few grains of rice used as glue. Gently shape into a round, square, or triangular cross-section using the mat.
8. Dip a sharp knife in vinegar-water and slice the roll into pieces, trimming the ragged ends first. Arrange on a plate and serve.

Nourilo’s Tips

• The nori must be fresh and crisp — stale or previously opened nori that has absorbed moisture will be tough to bite, regardless of how the rice is prepared.
• The rice must be fully cooled before rolling; warm rice softens the nori and makes it limp rather than crisp.
• Keeping your hands dipped in vinegar-water helps with hygiene and prevents the rice from sticking to your palms.
• In summer, use a fan to blow the rice cool quickly so it absorbs the vinegar evenly.
• The kombu is added to the vinegar off the heat — you only need a small piece (about 2 inches); steep for about 15 minutes, then discard.