Healthy Sushi Recipes

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
SERVES: 4-6

  • 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 fillet

  • 3-4 sheets nori

  • 10 peeled cooked prawns light soy sauce, to serve

  1. 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.

  2. Stir the spring onions, vinegar, sugar, ginger and sesame seeds into the rice. Slice the salmon and sole into small strips.

  3. 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.

  4. 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.

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