Sushi sandwich

Atsuko Ikeda - Sushi sandwich5

Atsuko's top tips for sushi rice:

"To get the best result of rice, measure the rice in a measuring cup and use the same cup to measure the water, using 1 cup of rice to 1 cup of water. But if the texture of the rice is harder, then add 10% more water than the quantity of rice. When making sushi it is important not to break the rice, so mix sideways so that the rice grains aren’t broken.” 

Atsuko Ikeda specialises in creating authentic Japanese food and shares her knowledge and techniques of Japanese cooking by hosting a series of popular classes, which introduce family favourites, alongside the art of sushi making. Atsuko is also a successful author with her books specialising in making simple sushi recipes.

  • Rice type: Medium grain
  • Servings: 4 sandwiches
  • Preparation Time: 1 hour
  • Cooking Time: 15 minutes

Ingredients

How to cook Japanese rice in 5 steps

Makes 600g

  • 300ml medium/short grain rice 
  • 300ml water 
  • 60ml sushi vinegar 

For sushi sandwich

  • 600g seasoned medium grain rice (this recipe will also work with short grain rice)
  • 1 carrot
  • 2 tbsp sushi vinegar
  • 1 tbsp vegetable oil
  • 4 eggs 
  • 1 avocado, peeled, sliced 
  • 4 whole sheets of nori  

Equipment

  • Fine sieve/strainer
  • Saucepan with lid
  • Large mixing bowl
  • Spatula
  • Peeler
  • Heavy-bottomed frying pan
  • Clingfilm
  • Knife

step 1

Cook the rice by following the recipe above. Alternatively, follow the recipe on back of pack

step 2

Peel the carrot and cut into match sticks. Pickle the carrot in sushi vinegar for at least 10 minutes

step 3

Heat a large frying pan (skillet) and add the vegetable oil. Fry the eggs for 4 minutes on medium heat. Set aside

step 4

Divide the rice into 8. Take a rice (about 75g) and spread on the centre of the nori, flatten the surface about 1.5cm thickness

step 5

Place the avocado, the carrot, and egg then cover with the rice (about 75g), flatten the surface, then wrap the rice sandwich in the nori by folding each corner into the centre, just like gift wrapping

step 6

Continue to fold in the sides of nori until the rice sandwich is completely enclosed. Wrap the sandwiches in clingfilm, then rest for 5-10 minutes. This makes nori moist and easy to cut into half. Or you can keep it as it is until you eat without cutting. It can keep until the next day when refrigerated

step 7

Cut the sandwiches into half. Remember to wet the blade of the knife for a clean cut. Enjoy!

step 8

Photo by: Yuki Sugiura 

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