Assorted Sushi
Ingredients
- For the sushi rice (makes 1 kg (approximately 35 ounces) finished sushi rice)
- 400 grams Sushi rice
- 600 milliliters water
- 1 pc Kombu seaweed (8 x 8 cm) (approximately 3 inches)
- 4 Tbsps Rice vinegar
- ½ tsp salt
- 1 tsp sugar
- For the nigiri sushi
- 350 grams cooked Sushi rice
- 1 tsp Wasabi paste
- 6 slices Salmon (3 x 6 cm) (approximately 1 x 2 inches)
- 6 slices Tuna steak (3 x 6 cm) (approximately 1 x 2 inches)
- 6 shrimp (peeled, deveined) (cooked for 2-3 minutes)
- For the salmon maki (makes 24 pieces)
- 150 grams fresh Salmon
- 2 toasted Nori seaweed
- 1 tsp Wasabi paste
- 400 grams Sushi rice
- For the pumpkin maki (makes 16 pieces)
- 100 grams pickled yellow Pumpkin
- 400 grams Sushi rice
- 2 toasted Nori seaweed
- For the corn maki (makes 16 pieces)
- 100 grams pickled Baby corn cob
- 400 grams Sushi rice
- 2 toasted Nori seaweed
- For the salmon and flying fish roe maki (makes 12 pieces)
- 120 grams fresh Salmon
- 1 tsp lemon juice
- Chives
- 250 grams Sushi rice
- 1 Tbsp Mayonnaise
- 2 toasted Nori seaweed
- 4 Tbsps flying fish Caviar
Preparation steps
For the nigiri: Shape the sushi rice into 18 rolls, each about 6 cm (approximately 2 inches) long.
Butterfly the shrimp, open up, spread 1/3 of the wasabi paste over the inside and arrange over 6 rice rolls.
Spread another 1/3 of the wasabi paste over the salmon and arrange over 6 rice rolls.
Spread the remaining 1/3 of the wasabi paste over the tuna and arrange over 6 rice rolls.
For the salmon maki: Remove any bones from the salmon fillet with tweezers, if necessary. Pat dry and cut into 1 cm (approximately 1/3 inch) wide strips.
Cut the nori sheets in half crosswise, cover with rice, leaving 1 edge free, spread a little wasabi paste over the rice, arrange the salmon along the center and roll up using the rolling mat as an aide. Cut the 4 sushi rolls into 6 equal pieces.
For the pumpkin maki: Drain the pumpkin flesh and cut into strips. Cut the nori sheets in half crosswise.
Spread the sushi rice over the nori, top with pumpkin flesh and roll up using the rolling mat as an aide.
Cut the 4 sushi rolls into 4 equal-sized pieces.
For the corn maki: Drain the baby corn. Cut the nori sheets in half crosswise.
Spread the sushi rice over the nori, top with corn and roll up using the rolling mat as an aide.
Cut the 4 sushi rolls into 4 equal-sized pieces.
For the roe and salmon maki: Remove any bones from the salmon fillet with tweezers, if necessary. Pat dry, cut into 1 cm (approximately 1/3 inch) wide strips and sprinkle with lemon juice.
Crush the roe slightly in a mortar.
Cover each sushi rolling mat with plastic wrap and top with a nori sheet, smooth-side facing up. Spread the roe then the rice over the nori then flip the covered nori over so the rice is facing down.
Top with the mayonnaise, salmon with some chives then roll up using the rolling mat as an aide. Cut each roll into 6 equal pieces.
For the sushi rice: Rinse the rice under running water in a colander until the water runs clear.
Bring the rice, water and seaweed to a boil in a saucepan over high heat. Reduce the heat, cover and simmer the rice for about 10 minutes. Remove the pan from the heat and let the rice stand for 3-5 minutes, covered.
Heat the rice vinegar and mix with the salt and sugar.
Transfer the rice to a bowl and remove the seaweed. Using chopsticks, slowly mix in the seasoning mixture while simultaneously airing it with a fan to quickly cool the rice to room temperature and give it a nice shine.
