Healthy Sushi Recipes
This simplified version of rolled sushi is very similar in flavor but
takes half the time to make. You can use any mixture of fish as long as
you can be sure that its absolutely fresh.
PREPARATION TIME: 30 minutes plus cooling
COOKING TIME: 15 minutes
225 g (TA oz) Japanese sushi rice
4 spring onions, very finely shredded
4 tablespoons seasoned rice vinegar
1 tablespoon caster sugar
25 g (1 oz) pickled ginger, shredded
1 tablespoon toasted sesame seeds
100 g (3Y2 oz) wild salmon 1 large sole
3-4 sheets nori
10 peeled cooked prawns light soy sauce,
Put the rice in a heavy-based saucepan
with 450 ml CA pint) water. Bring slowly to the boil, then reduce the
heat and simmer, half-covered with a lid, for 5-8 minutes or until all
the water is absorbed. Cover completely and cook very gently for 5
minutes or until the rice is very tender and sticky. Turn into a bowl
and leave to cool.
Stir the spring onions, vinegar, sugar,
ginger and sesame seeds into the rice. Slice the salmon and sole into
Use scissors to cut the nori sheets into
6 cm (2/2inch) squares. Dampen your hands and mould the rice into
little ovals. Arrange the rice ovals diagonally over the nori squares.
Bring the pointed ends on opposite sides
of the nori over the rice and arrange a piece of fish or a prawn on
top. Arrange on a serving platter and serve with a small bowl of soy
sauce for dipping.