Miguel meets Mr. Matsuya at Hana Jurin restaurant to discuss the art-form that takes decades to perfect
Air Date: 09 Nov 2018
Miguel makes an easy and simple sushi recipe that anyone can follow at home
Recipe by: Miguel Maestre
Prep Time: 1 hour
Cooking Time: 10 minutes
Serves: 24-28 pieces
- Rinse the rice and soak in water for 30 minutes. Drain.
- Transfer to a small saucepan and add water. Heat over high heat and bring to the boil.
- Reduce heat to low and cover with a lid and cook for 10 minutes.
- Remove from heat and stand, covered, for 10 minutes.
- In a small non-metallic bowl combine vinegar, sugar and salt and stir until dissolved.
- Spread the rice over the base of a large flat non-metallic dish and sprinkle with the vinegar mixture. Stir gently with a spatula so as not to damage the rice grains for 5 minutes or until cool to touch. You can also fan the rice at this stage to cool it down quickly to prevent overcooking. Set aside, covered to prevent drying out.
- Line a lamington tray – 20cm x 30cm - with overlapping plastic wrap, leaving 10cm overhang on each long side, and 5cm at each short end.
- Line the base with your choice of thinly sliced protein to cover the base of the tray. Top with cooled sushi rice to half fill the tray and press down firmly.
- Top with rice a layer of alternating slices of cucumber and avocado and layer. Fill the rest of the tray with sushi rice, pressing down firmly. Top the rice with one layer or nori sheets, cutting to size.
- Cover the sushi with the overhanging plastic wrap. Using an identical tray press down firmly on the filled tray so sushi sticks and holds its shape.
- Unwrap the overhanging plastic wrap and turn out the sushi on to a board. Using a sharp chef’s knife, slice the shortest length of the sushi into quarters, to produce 4 strips. Then each strip into bite sized rectangular pieces and garnish with your choice of toppings. Serve with soy and wasabi.