If you fancy trying something new and you’ve got a spare couple of hours on your hands, this recipe for you!!
When I lived in Italy, I used to eat sushi at least twice a month! I lived on the southeast coast and eating raw fish (particularly octopus) was a local custom as old as time. The local’s gusto for anything raw combined with the modern student metropolis made it the perfect place for sushi to become popular. So when sushi restaurants started popping up all over the place, I went and tried it for the first time and I fell in love! ❤
(It was also in that sushi restaurant that the idea for Two Hobs, No Oven was born, after a friend said that she saw my food photos online and wanted the recipes – thanks Lucy 🙂 )
Now that I live in a sleepy little mountain town in southern Spain, sushi is much harder to come by and I’ve been missing it madly. But as luck would have it, it was Asian week in our local supermarket and they just happened to have sushi rice, nori and wasabi. And that was all the encouragement that I needed!!
So if you have some time on your hands and want to give yourself a challenge in the kitchen (but also have a bit of fun), give it a go!!
Ingredients (makes 32 rolls)
- 1 cup of sushi rice
- 1 avocado
- half a red pepper
- half a cucumber
- 100g smoked salmon
- a jar of red caviar
- 1 pack of Nori sheets
- wasabi and cream cheese (optional)
- a bowl of water
Recipe – Inside out salmon maki rolls
- First, you need to prepare the rice. Pour 2 cups of water into a saucepan, salt and bring to the boil, add the rice and boil for 10 minutes. Then reduce the heat and continue to cook for 10 minutes with the lid on until all of the water has been absorbed. DON’T STIR THE RICE – just leave it to cook. When the rice is done, transfer it to a glass bowl and let it cool for at least 30 minutes.
- Now you need to prepare your surface for rolling the sushi. If you have a sushi rolling mat, cover the mat on both sides with a layer of cling film. If you don’t have one, fold up a small hand towel into a square and put a layer of clingfilm over it.
- While the rice is boiling you can prepare the vegetables. Slice all of the vegetables into very thin rectangles until they resemble the picture below.
- Now it’s time to put the sushi together, to make it easier, put all of the ingredients near you (see above) and a bowl of water next to you to dip your fingers in (this stops your fingers from sticking to the rice).
- Cut a nori sheet in half and place horizontally, rough side up on the mat.
- Once the rice has cooled, take a handful and spread evenly onto the nori sheet, keep dipping your hands in the water to stop the rice from sticking. Make sure all corners and sides are covered with rice. Then flip the sheet over so that the rice is on the outside.
- Now lay out ingredients in the middle of the sheet in horizontal lines. First the salmon, then the avocado and cucumber.
- Now it’s time to roll!! Move the nori sheet to the end of the mat that’s closest to you. Put your thumbs under the mat and rest your fingers on the ingredients to stop them from moving. Then slowly roll the mat up with your thumbs. Once you’ve rolled the mat all the way over, peel it back slightly, put your thumbs under again and continue to roll further. Look into the spaces at the side of the mat to check that there is rice all the way around the ingredients, if the ingredients are at the bottom, you need to roll more.
- When you have rolled the sushi all the way around, peel back the mat and you should have a cylinder of rice. Spread caviar on top of the roll and transfer to a chopping board.
- Dip a sharp knife in water and cut the roll in half, and then twice more in half to make 8 pieces of sushi.
- Transfer the pieces to a plate and serve with soy sauce and wasabi.
And there you have it! Inside-Out Maki Rolls
- You can do different versions of these by leaving out the caviar and sprinkling the rolls with sesame seeds.
Recipe – Traditional Maki Rolls
Maki rolls are traditionally served with the nori on the outside and the rice on the inside.
To make traditional maki rolls, just use the same ingredients as above and follow the same steps BUT change step number 6:
6. Take a handful of rice and spread it three quarters of the way up the nori sheet. DON’T flip the nori. Arrange the ingredients directly onto the rice and then roll. Make sure you have extra nori at the top of the sheet so that you can compact the rice into the sheet when you roll it.
And there you have it! Traditional Maki Rolls!
Work that Hob and Walk Unafraid people!