We eat a lot of home-made sushi and it’s time to document the process.

Favourite fillings

  • Carrot, cucumber, tofu (optional avocado)
  • Avocado and tofu (optional dried fried shallots)
  • Double avocado
  • Tofu and rocket (optional mayo)

1. Rice

  • 2 cups basmati brown rice
  • 3.25 cups of water
  • 90ml rice wine vinegar
  • 45g caster sugar
  • 15g salt
  1. Put the rice and water in the rice cooker and start.
  2. While it’s cooking, prepare the seasoning by stirring the vinegar, sugar, and salt together. Microwave for 40 seconds then stir and/or sit until dissolved.
  3. Stir seasoning into still hot cooked rice and then put into fridge.

2. Tofu

  • 300g block firm tofu
  • 4 tbsp cornflour
  • 2 tbsp cooking oil
  • Salt & pepper
  1. Cut tofu into 10 or 12 batons
  2. Dip in cornflour and dust off excess
  3. Fry until all four sides are done
  4. Put on paper towel to drain
  5. Season with salt & pepper

3. Sushi

  • Nori sheets
  • Sushi rice
  • Tofu
  • A really good avocado
  • Carrot peeled and cut into batons
  • Cucumber cut into batons
  • Rocket
  • Mayonnaise of choice
  • Dried fried shallots
  1. Roll sushi using the normal method.