540ml short grain rice
Sushi Dressing for 3 cups of cooked rice
120mls Rice vinegar or Malt vinegar “Mitsukan”
2 Tablespoons + 1 teaspoon Sugar
3 teaspoons Salt
Combine the seasoning for the Sushi dressing in a saucepan, and let it boil until sugar is
dissolved. Mix the dressing with hot rice. (Fan the rice with fan while mixing sushi
rice with cutting motion). Cover the sushi with damp cloth.
Califorunia maki (California roll)
(Makes about 4 rolls)
4 cups cooked sushi rice
4 sheets Nori
4-6 cooked prawns
1 egg roll (Dashi maki tamago)
1 smoked trout steak
1 cooked chicken fillet with teriyaki flavour
Tobbiko (fish eggs)
Green oak Lettuce leaves
1 Tab vinegar (for washing hands)
1 Tab Tamari soy sauce (for dipping sauce)
Roasted sesame seed
Cut a cucumber, avocado and egg roll into long strips, the same size as the width of
De-vein cooked prawns and straighten. Cut the smoked trout and chicken teriyaki fillet
Mix water and vinegar to dampen your hands.
Place one sheet of Nori on to a Sushi mat. Place one handful of sushi rice on to the Nori
and spread the rice ¾ of the way over the Nori, leaving the end furthest away clear.
Arrange 3 t o4 kinds of each filling across the width of the Nori in the centre. Smear a
little mayonnaise over the filling. Holding the ingredients firmly in place, roll up the
Nori with the rolling mat, starting with the edge nearest you. Press firmly and remove
from the mat. Cut into 8 to 10 pieces. Serve with Tamari soy sauce and Wasabi
paste if you like.
Inside out Sushi as was demonstrated at the Adelaide Showground Farmers Market.
Simple Teriyaki chicken for sushi
4 tsps sugar
1/4 cup mirin
1/4 cup sake
1/2 cup Japanese soy sauce
2 chicken thigh fillets
20 ml vegetable oil
Marinate the chicken fillets in the combined sauces for least one hour. Sear the
marinated chicken fillets both side in a frying pan, then add the marinate sauce on to the
chicken. Simmer for approximately 7minute until chicken is cooked.