Sushi chef Joshua Ramos at Medasia Fusion Lounge gives Served a five-minute master session in basic sushi making, making it look effortless. The recipes he shares below are actually quite easy to master and ingredients are available in all leading supermarkets.
Did you know?
On average, each person in Japan consumes around 100 grams of fish every day, in forms such as sushi, tempura and sashimi.
The Japanese have been eating sea vegetables for centuries. They use seaweed in large amounts in their diet because of its concentrated mineral content.
Ginger is taken to mark the end of one type of sushi during a meal before moving on to the next.
Californian roll
Ingredients
120 g sushi rice
½ a sheet of nori seaweed
50g avocado
40 g cucumber strips
1 crabmeat stick
Mayonnaise
Orange tobiko (Fish roe)
Green Dragon
Ingredients
120 g sushi rice
½ a sheet of nori seaweed
40 g fresh salmon
50g avocado
50 g cucumber strips
1 crabmeat stick
Mayonnaise
Orange tubikko (Fish roe)
Strand Maki roll
Ingredients
120 g sushi rice
½ a sheet of nori seaweed
40 g Philadelphia cheese
2 pieces breaded prawns
1 slice of smoked eel
To top
Slice of smoked salmon
Spicy mayonnaise
Teriyaki sauce
For the rice
360 g sushi rice
Water (check label to calculate ml)
3 tbsps. rice vinegar
1 tbsp. sugar
1 tsp. salt
Method
For the rice
Wash the rice three times in cold water and drain well. Cook according to the instructions on your packet. As a rule of thumb, the rice will need around 30 minutes to cook. Add some kombu seaweed to the water to flavour the rice. Leave it to settle and cool, mixing in the sugar, vinegar and salt.
For basic sushi roll
Cover a bamboo mat completely with clingfilm. Place a ball of sticky rice onto the centre of the mat and spread it to all four corners with your fingers onto the nori sheet. Once flattened, layer your fillings neatly along the middle. Lift the side of he bamboo mat closet to you, pushing down the fillings at the same time and roll the mat, nori and rice tightly. Once you’re confident it’s sticking together, remove the bamboo mat. Roll the sushi in the tobiko if using or a drizzle of mayonnaise. Then slice into six pieces. Serve with a dollop of wasabi, soy sauce and pickled ginger.
Place a ball of rice and spread down the center of your nori sheet
Spread rice with your fingers to all four corners onto your nori sheet.
Flip and spread cream cheese down the center of of the flip side of your nori sheet.
Add two breaded prawns down the center
Lift the side of the mat closet to you, pushing down fillings, and roll the mat, nori and rice tightly.
Once you’re confident it’s sticking together, remove the bamboo mat.
Wrap some smoked salmon around the sushi roll
Take your time to make sure the roll is wrapped as tightly as possible
Slice into eight pieces and serve
