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Homemade Sushi Rolls

Homemade Sushi Rolls
Homemade Sushi Rolls

These maki rolls are sushi with a BOSH! twist. Imagine the most delicious California rolls you can think of. The flavours really pop when these are combined with a bit of soy sauce, ginger and wasabi. To make exotic DIY lunches, wrap them in foil and take them to work with you for the ultimate maki roll treat.

Ingredients
Method

Ingredients

Guaca Maki Rolls

  • 300g sushi rice
  • 60ml rice vinegar
  • 25g caster sugar
  • 1⁄2 tsp salt
  • 1⁄2 cucumber
  • 1 carrot
  • 2 spring onions
  • 1 avocado
  • 4 sheets sushi nori
  • 1 x Guacamole (Homemade or shop-bought)
  • soy sauce, to serve
  • wasabi, to serve
  • pickled ginger, to serve, optional

Satay Maki Rolls

  • 300g sushi rice
  • 60ml rice vinegar
  • 25g caster sugar
  • 1⁄2 tsp salt
  • 1 x portion Rich Satay Sauce (see below)
  • 1⁄2 cucumber
  • 1 carrot
  • 2 spring onions
  • 1 avocado
  • 4 sheets sushi nori
  • soy sauce, to serve
  • wasabi, to serve
  • pickled ginger, to serve, optional

Rich Satay Sauce

  • 2 limes
  • 1 fresh red chilli
  • 1 garlic clove
  • 2cm piece fresh ginger
  • 150g good-quality crunchy peanut butter
  • 10g fresh coriander
  • 1 tbsp soy sauce

Method

  1. 1.

    Guaca Maki Rolls


    Large saucepan | Small saucepan on a medium-high heat | Large baking tray | Sushi mat


    Cook the sushi rice in the large saucepan, following the instructions on the packet and ensuring that it is dry and sticky with no excess water once cooked


    Pour the rice vinegar, sugar and salt into the small saucepan and heat until the sugar has completely dissolved | Let the mixture cool to room temperature and then pour it over the cooked rice, gently stirring until all the liquid has been absorbed | Transfer the rice to a large baking tray, spread it out to help it cool quicker and leave it to cool to room temperature, by which point it should be dry but sticky


    Cut the cucumber in half lengthways and scoop out the watery seeds, then cut it into thin matchsticks roughly the same width as a nori sheet | Trim the carrot and spring onions and cut into matches the same size as the cucumber | Remove the avocado stone by tapping it firmly with the heel of a knife so that it lodges in the pit, then twist and remove the stone | Run a dessert spoon around the inside of the skin to scoop out the avocado flesh, then slice into matchsticks


    Take a nori sheet and lay it on the sushi mat, shiny side down | Spoon a quarter of the prepared rice on to the nori sheet, then dip the spoon in water and use it to spread out the rice to make a thin even layer, leaving a 1cm gap at the furthest end of the nori sheet | Spread a very thin layer of guacamole on top of the rice | Lay a quarter of the avocado, spring onion, carrot and cucumber across the rice at the edge closest to you


    Dip your finger in water and wet the exposed strip of nori | Use the bamboo mat to help you roll up the sushi from the end nearest you, compacting it as you go to ensure it is even and tightly wrapped | Repeat to make 4 sushi logs


    To serve, use a very sharp wet knife to cut the rolls into bite-sized pieces, cleaning the knife with water after each cut (alternatively, leave them whole and eat as you would a wrap | Serve with soy sauce, wasabi and ginger, if using, on the side


    Satay Maki Rolls


    Large saucepan | Small saucepan on a medium-high heat | Large baking tray | Sushi mat


    Prepare the rice and vegetables as for Guaca Maki Rolls (see above)


    Loosen the satay sauce by adding about 3–4 tablespoons water so that it’s thick enough to hold its shape when rolled, but not too thick to spread


    Take a nori sheet and lay it on the sushi mat, shiny side down | Spoon a quarter of the prepared rice on to the nori sheet, then dip the spoon in water and use it to spread out the rice to make a thin even layer, leaving a 1cm gap at the furthest end of the nori sheet | Spread a very thin layer of satay sauce on top of the rice | Lay a quarter of the avocado, spring onion, carrot and cucumber across the rice at the edge closest to you


    Dip your finger in water and wet the exposed strip of nori | Use the bamboo mat to help you roll up the sushi from the end nearest you, compacting it as you go to ensure it is even and tightly wrapped | Repeat to make 4 sushi logs


    To serve, use a very sharp wet knife to cut the rolls into bite-sized pieces, cleaning the knife with water after each cut (alternatively, leave them whole and eat as you would a wrap | Serve immediately with soy sauce, wasabi and ginger, if using, on the side


    Rich Satay Sauce

    Food processor or stick blender


    Finely zest the limes, then cut them in half and squeeze out the juice, catching any pips in your other hand | Rip the stem from the chilli into the food processor or bowl and remove the seeds, if you prefer a milder sauce | Peel the garlic | Peel the ginger by scraping off the skin with a spoon


    Add all the ingredients to the food processor or a bowl and blend until smooth | Test the consistency, adding 1–2 tablespoons water to get the sauce as runny as you like | Taste and season with more lime juice or soy sauce if necessary