Sienna’s kindergarten class has been learning about planning and building projects, so it was with much excitement when she announced her first ever homework project would be planning on making sushi. I may or may not have beamed with pride from the inside out.
First, Sienna had to write out the things she needed for her project, then draw a plan of how she was going to make it. Finally, she had to actually make the sushi and bring in an example to school for a show and tell. Sienna is a bit of an aficionado when it comes to tuna and avocado sushi rolls as it’s her fast food of choice, for which I’m rather grateful, so she had no problems listing the main ingredients.
When it came to cooking I taught her the trick I’d learnt from Shaun Presland about washing the rice by stirring it in a little water in a saucepan thirty times, drain, and then repeat 6 times before cooking, for ‘cleaner’ cooked rice. Rather than add sake to the rice after cooking, like Shaun does, we added some mirin.
After a little help from dad rolling up the sushi and cutting into wheels, Sienna was ready to go with her school project.
It’s unclear whether the sushi made it to show and tell because when I asked her how it went she told me there was nothing left to show. “What do you mean?” I asked. “Ummmm…” came the reply, followed by a quick change in conversation.
2 cups sushi rice
3 cups water
¼ cup mirin
1tbs caster sugar
1 x 185g can tuna, drained
1½ tbs whole-egg mayonnaise
4 sheets nori seaweed
½ avocado, sliced
soy sauce, to serve
Place the rice in a small saucepan and fill with water up to one quarter depth. Stir the rice with your hand for half a minute, drain and repeat the process six times. This cleans the rice.
Place the 3 cups of water with the rice in the saucepan and set over a high heat and bring to the boil. Reduce the heat to low, cover and cook for 10 minutes. Remove from the heat and set aside. Place the mirin and sugar in a small bowl and mix to combine. Using a spatula, spread the rice out onto a tray and sprinkle with the mirin mixture and mix gently to combine. Allow to cool.
Place the tuna and mayonnaise in a bowl and mix to combine. Place 1 nori sheet on a sushi mat and top with ¼ of the rice. Spread evenly over the nori sheet leaving a 3cm border at the top of the sheet. Place ¼ of the avocado and ¼ of the tuna in a neat row at the base of the rice.
Brush the uncovered border of the nori with water and use the mat to roll tightly. Press the border to seal. Repeat with the remaining ingredients. Cut each roll into 4 pieces with a wet, sharp knife and serve with soy sauce.Share this on: