Te-maki zushi or Authentic Sushi in Oxford

Serves 6

Ingredients

  • 3 cups of rice- ‘has to be’ a Japanese strain Tip: any rice bag with Japanese or Sushi written on it

  • 3 cups of water.

Either:

  • 100 mL Rice vinegar (by Mitsukan is recommended),

  • 2 tea spoon of salt,

  • 1 ½ table spoon of sugar,

  • 1 table spoon of Mirin (caramelised alcohol - sold in a transparent bottle),

OR

  • Sushi vinegar (again, Mitsukan make is recommended)

OR

  • Sushi powder

  • 1 or 2 packs of Dried seaweed (Nori),

  • Wasabi (green horseradish- hot),

  • pickled ginger,

  • a large flat plate / plastic tray,

  • soya sauce (by Kikkoman),

  • a fan - or a magazine of your choice (Vogue/Chemistry World/Biochemist/Marie Claire Idees/Cell/Nature)

For the fillings

  • avocados, cucumber,

  • crab sticks,

  • smoked salmon,

  • king prawns,

  • spring onions,

  • lettuce,

  • omelet,

  • tuna mayonnaise,

  • etc

Preparation

Wash the rice extensively until the milky water goes clear (use this milky starchy water to nourish your plants- they’re full of goodies).

Cook the rice in a non-stick pan. Start with medium heat, and when you can hear it boiling, reduce the heat to low. Key to successful rice cooking is to be patient and not to open the lid! Keep it simmering for about 15-20 minutes. You can then have a little peek to see if the rice’s cooked. If you see little holes on the surface, then you’re almost a sushi master! Turn the heat off and let the rice steam for up to 30 mins.

While you’re waiting for the rice, dissolve the salt, sugar and mirin with rice vinegar in a small pan or in a microwave.

Spread and cool the rice on a big plate/ tray and sprinkle the rice vinegar mixture onto the rice and mix evenly (NB: you can add more vinegar according to taste). Fan the rice vigorously while you mix the rice, until it cools down. The rice grains should be shiny (Tip: take the tray outside to cool if you’re living in a cat/rain-free environment).

Cut the filling into fine strips.

Gently spread a 1cm layer of rice on to the rough side of seaweed (shiny side down) - try not to press the rice down onto the seaweed. Place your favourite filling in a line and get rollin’

Cut the roll into cross recipe and enjoy the aesthetics or just bite into it! - enjoy with some soya sauce and wasabi. Itadakimasu! (Bon appetit!)