SunRice

Danica’s homemade sushi

I am using:

Prep time

15min

Cook time

60min

Got a taste for sushi? Now you can make it at home with this easy, no fuss recipe

SunRice Koshihikari Rice

SunRice Koshihikari Rice

If there is one type of rice that best represents authentic Japanese food culture, it is Koshihikari (often called Koshi rice). This super-premium short grain rice has unique characteristics - versatility, firmness, consistency, aroma and natural sweetness. It is a premium grain that is perfect for Japanese dishes and desserts. Koshi naturally possess optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer. Translated as “the light of Koshi” in reference to an ancient province in Japan, Koshi is also commonly used as the hero in Japanese, Korean and Chinese cuisines. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Sushi Rice

  • 4 Seaweed Sheets

  • 200 g Sashimi Grade Salmon (cut into 4 thick strips)

  • 200 g Sashimi Grade Tuna (cut into 4 thick strips)

  • 1 Avocado

  • 1 Cucumber

  • ½ tsp Soy Sauce (to serve)

Sushi / Koshikari

Sushi rice is a short grain with unique characteristics – versatility, firmness, consistency, aroma and a natural sweetness. SunRice sushi rice naturally possesses optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer, making it perfect for shaping.

Characteristics

Soft

Soft

Sticky

Sticky

Short & Round

Short & Round

Photo of Danica’s homemade sushi

Method

  • Cook SunRice Sushi Rice as per pack instructions.

  • Place a sushi mat onto a clean work surface with slats running horizontally. Place a seaweed sheet (shiny side down) on the mat.

  • Use wet hands to spread ¾ cup of rice over the seaweed sheet, leaving a 3 cm wide border along the top edge.

  • Top with one salmon strip and some sliced avocado and cucumber. Pick up the edge of the mat closest to you. Hold filling in place while rolling the mat over to enclose rice and filling into the seaweed.

  • On the next sheet, top the rice with tuna, avocado and cucumber and repeat step 4.

  • Repeat with the remaining seaweed sheets, rice and filling to make 2 more rolls.

  • Cut sushi rolls into 2cm thick slices. Arrange on a platter and serve with soy sauce.

    Note

    This recipe was created by @danicadedic.fitness

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