We love Maki Uramaki Sushi, especially my son Liam and when he eats it.....he eats a lot of it.
You can buy a large tray for 30 € at the supermarket, but a large part of the sushi will not have fish.
As our favourite Sushi is with salmon, I always prefer to make it at home.
For 10 € you can buy a large piece of salmon.
Since you will eat it raw, make sure it has been stored at -20 C for at least 7 days.
To be safe, buy it at your favourite fishmonger.
In France I buy it at Carrefour, and in the UK at Waitrose.
For the Japanese ingredients, here is my secret.
I buy them online at the ‘Japan Centre’ and have it delivered to my door.
They have deliveries in the UK, France, Italy and off course Japan and China.
Not only is it convenient, but also cheaper!
For example: the rice vinegar.
You can buy it for:
€2,95 for 150 ml in French supermarkets
(makes 500gr of sushi rice)
€4.50 for 700 ml at the ‘Japan Centre’
(makes 2.5 kg of sushi rice)
Besides, I found ingredients I could not find in the local Asian supermarket, like Dashi Kombu and Bonito flakes to make homemade Miso soup.
So, if you also love Japanese cuisine, the ‘Japan Centre’ is the most convenient and well stocked store you can find.
You can follow Your Guardian Chef to find out more about new ingredients and how to use them.
If you have not made Sushi before, here is a video that will take you through the process, step by step.
Once you watch it, you can save or print the recipe below and send your order to the Japan Centre.
This year the Japan Centre is celebrating its 40th year and has great offers available.
Here are the basic ingredients you need to make Sushi:
1x Premium Sushi Rice, 1kg
1x Nori Seaweed, 10 Sheets
1x Sushi Vinegar Seasoning, 355ml
1x Soy Sauce in Dispenser, 150ml
1x Sushi Ginger, 50g
1x Wasabi Paste, 43g
1x White Sesame Seeds, 45g
Buy just once:
1x Bamboo Sushi Rolling Mat
1x Patterned Wooden Chopsticks
You can find the entire kit ready under
ITEM ID: #2961
- 500 gr Sushi Rice
- 1 cup Sushi Rice Vinegar Seasoning
- 5 tbsp sugar
- 1 tsp salt
- 300 gr fresh salmon stored at -20 C for at least 7 days
- 1 avocado
- 1 scallion
- Wasabi paste
- 10 sheets Nori Seaweed
- 45 gr sesame seeds as needed
- Soy Sauce
- Sushi Ginger
- Wash your sushi rice until the water is clear
- Put the rice in a pan, add water (about 2 cm above the rice) and cover. There should be enough water to steam boil, but not too much. If too little, the water evaporates completely, and the rice will burn.
- Boil for 5 minutes, Simmer for 12 minutes, Let it rest covered for 10 minutes Do not open the pan while cooking as the steam will evaporate.
- In a small pan heat up the rice vinagre to dissolve the sugar and the salt
- Add the syrup to the rice. Mix and let it cool down completely. Best if rested for 1/2 day
- Cut the salmon in small slices with a sharp knife
- Cut the avocado in slices and the scallion in strings
- Position your sushi mat and take your first sheet of Nori
- Shining part down and cut traces perpendicular to the mat sticks
- To spread the rice over the Nori keep your hands wet so the rice doesn't stick to your fingers
- To make a thin layer of rice, lay a cling film over the rice and
- roll it flat with a rolling pin
- With your finger, spread some wasabi along the edge of the rice
- Lay over the wasabi line the salmon, the avocado and the scallion strings
- Starting from the side with the filling
- keeping it tight with the mat
- Lift the mat
- Slice with a VERY sharp knife
- Maki Sushi Rolls
- Next Nori sheet
- This time turn it up-side down
- Lay your filling over the Nori
- and roll
- remove the cling film
- Spread the sesames seeds over a tray
- and roll
- repeat - slice
- Uramaki Sushi
- Enjoy a homemade Sushi with plenty of salmon
Calories 512 calories per serving
Fat 12 gr per serving
Carbohydrates 79 gr per serving
Proteins 20 gr per serving
Sugar 39 gr per serving
Sodium 2927 mg per serving