I recently got hold of a Yutaka Sushi Kit, and thought I’d have a go at making sushi by myself. I tried making sushi once before with friends, and I wasn’t very good at it, but this time was much more successful. Yutaka also sell lots of other Japanese food and ingredients, and I decided to make some miso soup with tofu to go with the sushi. Now that I’ve tried making sushi using a kit, I’d be much more confident about trying to make sushi from scratch, as it really wasn’t that difficult at all!
In fact, as I was feeling adventurous, I made some extra rice and used a Yutaka Nigiri Sushi Maker to make some tamagoyaki (Japanese omelette) nigiri.
Sushi with Miso Soup
Ingredients for 2 types of futomaki roll
- Yutaka Sushi Kit
- Tinned tuna chunks in brine
- Salmon (sashimi, or smoked)
Ingredients for miso soup
- Sachet of Yutaka miso soup paste
- Tofu (diced)
- Spring onion (chopped)
Ingredients for tamagoyaki nigiri
- Tamagoyaki (Japanese omelette) – you can make this, or buy it from a Japanese deli
- Japanese sticky rice
- Rice vinegar
- Nori (seaweed)
Method – 2 types of futomaki roll
This recipe uses the Yutaka Sushi Kit for 2, which contains 1 bag of rice, 1 sachet of sushi vinegar, some nori sheets, 1 sushi rolling mat, some ginger, 1 sachet of soy sauce and some wasabi paste. Any fillings could be used, but the Yutaka recipe is for salmon and avocado with lemon juice futomaki and a tuna-mayonnaise and cress futomaki.
First, prepare the rice as per the instructions on the pack. It’s boil in a bag rice, so really easy to prepare and you don’t need a rice cooker. Of course, if you were making sushi without the kit, you could just prepare some Japanese sticky rice in the usual way.
Once the rice is cooked, transfer it into a large bowl and fold in the sushi vinegar. Leave the rice to cool.
While the rice is cooling, prepare the fillings. Cut the avocado into thin strips, about 1-2cm wide. You don’t need a whole avocado – a quarter will do.
Drain the brine from the tuna and mix with mayonnaise and cress.
Once the rice has cooled (it can still be warm, but not hot), it’s time to get rolling! Lay the rolling mat on a flat surface and place a sheet of nori on top of the mat (shiny side down, so it will be on the outside).
Spread half of the rice as evenly as possible across the nori, leaving about a 1cm gap at each end to seal the roll.
Lay the salmon over the rice and squeeze lemon juice on top. Place the avocado along the length of the nori. Be careful not to put too much in else it won’t roll up properly!
Begin rolling the nori carefully and evenly around the filling, using the mat to help shape it, rolling away from you and pressing firmly. This is a bit tricky, so just take your time and don’t rush it.
Once the roll is complete, press down firmly on the mat to compress the roll slightly and help it keep its shape.
Roll the tuna and cress futomaki in the same way…
Use a very sharp knife to cut the rolls, cutting them first in half, then half again and again, to make 8 pieces out of each roll.
Method – miso soup
This is cheat’s miso soup really, but it’s much more practical to make it this way if you’re dining alone or with a partner. Simply empty a sachet of miso soup paste into a cup or bowl, add boiled water and stir. Then add some diced tofu and chopped spring onion.
Serve with the sushi, and don’t forget to add small dishes with soy sauce, wasabi paste, and ginger.
Method – tamagoyaki nigiri
I made the tamagoyaki nigiri without much planning, so again, I cheated. I bought this delicious tamagoyaki from Atariya in North Finchley, where they cut everything to the right size for you (I got my salmon sashimi from there too). Unfortunately this omelette was too big for my nigiri maker, so I had to trim it down.
First, I made some rice in my rice cooker and cooled it down.
Then I added a splash of rice vinegar.
While the rice was cooling some more, I prepared strips of nori.
Here’s the nigiri maker:
You simply press the cooled sticky rice into the plastic mould and pop out two perfectly shaped nigiri:
Then place the omelette on top:
And finally wrap a strip of nori around the nigiri to keep it all together.
I ate so much food that day, but also had so much fun! 😀
I’ll be back in May with a new recipe in my new kitchen. If you have any suggestions, or perhaps you would like me to try one of your recipes from a book or website, please leave a comment below or get in touch! All the recipes I try on this blog have some connection to Japan and, because I don’t eat meat, they need to be vegetarian or pescetarian. I’m particularly interested in helping to promote Japanese recipe books, so do let me know if you have one I might like!