This recipe uses three different types of fish, all combined with avocado to make the filling creamier. You can experiment with different fillings to suit your own taste.
The fish should be “sashimi grade”. It is better to look for this at a fish stall at the market, but for simple “at home” sushi you can manage with canned fish, drained well.
To make rolling the sushi easier, use a bamboo rolling mat.
½ cup brown rice
½ cup black rice
2 Tbsp mirin
2 Tbsp rice wine vinegar
6 dried Nori sheets
100 g Sashimi grade tuna
100 g Sashimi grade kingfish
100 g Sashimi grade salmon
Place brown rice into a saucepan with 1 cup of water .
Bring the water to the boil, reduce to a low heat, and simmer for about 20 minutes, until all the liquid has been absorbed. Taste the rice to make sure it is cooked.
Drain the rice, transfer it to a flat plate, and leave it to cool.
Drizzle one tablespoon of mirin and one tablespoon of rice wine vinegar over the rice. Stir it evenly into the rice with a wooden spoon.
Repeat the same process with the black rice.
Place one sheet of nori on the bamboo rolling mat, shiny side down.
Spread the brown rice with a wooden spoon over ¾ of the nori sheet. Leave about 3cm at the top edge of the nori clear.
Place some filling (avocado and one of the fish) along the bottom edge of the rice.
Roll the sushi into a log with the bamboo mat.
Wet your fingers with a little water, and slightly moisten the top edge of the nori with a few grains of rice to stick the nori edge to the sushi roll.
Cut the roll into sections of equal size.
Repeat the process with the two other fish fillings.
Repeat the whole process using the black rice.
This will produce 6 long rolls and approximately 40 sushi pieces. If they are not to be eaten immediately, cover them in cling wrap and put them in the fridge.
Serve the sushi rolls with wasabi, pickled ginger and soy sauce or tamari.
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