Sushi | Constant Cookbook

Name: Sushi | Constant Cookbook
Ingredients: 200ml/7fl oz rice wine; 4 tbsp sugar; 4 tsp salt; 3cm/1¼in piece of kombu seaweed; 750g/1lb 9oz sushi rice; selection of fish, such as tuna, salmon, white fish; raw king prawns; 2 tbsp sake; paste, to taste wasabi; nori seaweed; cucumber; avocado; pickled ginger; wasabi; soy sauce; Tip into a large wooden bowl, sprinkle on the sushi vinegar and cut through into the rice with a slicing motion with a wooden spatula.; Use the rice immediately as it is past its best after a few hours.; Take the prawns, peel them leaving the tails intact and butterfly them carefully taking the dark strip out from underneath. Impale them on a skewer lengthways to take out the bend.; Take a ball of rice about the size of a walnut, roll it in your hands to polish the outside, but donât compress the rice too much.; Unroll and using a knife with a damp blade cut into bite-sized pieces.; Serve the nigiri and maki rolls with pickled ginger, wasabi and soy sauce.

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In this recipe, we delve into the art of crafting delicious homemade sushi. Dive into the process of preparing sushi rice and shaping it into delicate nigiri topped with fresh fish or succulent...

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Ingredients

200ml/7fl oz rice wine
4 tbsp sugar
4 tsp salt
3cm/1¼in piece of kombu seaweed
750g/1lb 9oz sushi rice
selection of fish, such as tuna, salmon, white fish
raw king prawns
2 tbsp sake
paste, to taste wasabi
nori seaweed
cucumber
avocado
pickled ginger
wasabi
soy sauce
Tip into a large wooden bowl, sprinkle on the sushi vinegar and cut through into the rice with a slicing motion with a wooden spatula.
Use the rice immediately as it is past its best after a few hours.
Take the prawns, peel them leaving the tails intact and butterfly them carefully taking the dark strip out from underneath. Impale them on a skewer lengthways to take out the bend.
Take a ball of rice about the size of a walnut, roll it in your hands to polish the outside, but donât compress the rice too much.
Unroll and using a knife with a damp blade cut into bite-sized pieces.
Serve the nigiri and maki rolls with pickled ginger, wasabi and soy sauce.