With Vanessa Baxter and sons Christopher & Morgan
Naturally you can put anything into the sushi – kids enjoy:
Tuna mixed with mayonnaise and sticks of raw vegetables
Shredded cooked chicken mixed with soya sauce and honey
Mashed soft boiled eggs with mayonnaise and chives.
3 cups of sushi rice
1/3 cup sushi vinegar
3 Tbs sugar
1 tsp salt
(or you can use premixed sushi seasoning.)
Wash the rice thoroughly to remove starch – this is vital – and will take you several washings/minutes!
Cook the sushi rice in a rice cooker or with 3 ¼ cups of water in a saucepan with a tight fitting lid.
If using a saucepan, bring the water to a boil and then reduce the temperature to a simmer. Let the rice cook for exactly 20 minutes.
Allow the rice to rest for 5 minutes.
Tip the rice onto a baking tray where you want it to cool down.
Meantime, gently heat the vinegar, sugar and salt until all sugar is dissolved.
Sprinkle the vinegar/seasoning over the rice and using a rice paddle or flat edged knife, cut the seasoning through the rice.
When the rice is cool enough to handle, place a sheet of nori paper on a chopping board.
Spread 2 Tbs of rice along the bottom half of the sheet and top with your favourite toppings.
Brush the edges with a little water and roll to enclose.
Slice the rolls and serve with soya sauce.
For more recipe ideas please go to: www.vanessabaxter.co.nz