FOOD

Sushi Platter

Ben and Barry show you how easy it is to make a delicious sushi platter.

FOOD

Sushi Platter

Ben and Barry show you how easy it is to make a delicious sushi platter.

Ingredients

  • 1/2 red pepper
  • 1/4 cucumber
  • 1 carrot
  • 1 tablespoon salt
  • 120 milliliters rice wine vinegar
  • 3 tablespoons sugar
  • 1 portion pickled ginger
  • 250 grams sushi rice, washed
  • 275 milliliters water
  • 60 milliliters rice vinegar
  • 30 grams caster sugar
  • 1 avocado
  • 1 tablespoon mayonnaise
  • 1 teaspoon wasabi paste
  • 1 tin white crab meat
  • 3 nori sheets
  • 1 handful toasted sesame seeds
  • 1 high quality fresh salmon fillet
  • 1 high quality fresh tuna steak
  • 200 grams edamame in the shell
  • 1 teaspoon chilli flakes
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 1 sushi mat
  • 1 portion soy & wasabi to serve

Steps

  1. Toss the fine julienne of pepper, cucumber and carrot with the salt and leave for 30 minutes.
  2. Add the rice wine vinegar, sugar and water to a saucepan and boil rapidly.
  3. Pour the boiling vinegar over the salted veg and cool in the fridge.
  4. Drain the washed rice and add to a saucepan with the 275 milliliters of water.
  5. Boil, then turn it right down, cover the saucepan and simmer very gently for 20 minutes before removing from the heat.
  6. Add the vinegar, sugar and half a teaspoon of salt to a small saucepan and heat to dissolve the sugar, then pour it over the cooked rice.
  7. Stir gently and spread onto a tray or plate to cool and dry out the rice.
  8. Slice the avocado into long strips, about 0.5 centimeters in diameter.
  9. Mix the drained crab meat with the mayonnaise and wasabi to your taste.
  10. Cut the nori sheets in half to get two rectangles. Prepare a sheet of clingfilm on top of your sushi mat, then lay one halved nori sheet onto the cling film and cover with a 1-centimeter layer of the sushi rice.
  11. Scatter over some toasted sesame seeds and press gently so that they stick, then flip the sheet over so that the rice is on the bottom.
  12. Lay the avocado and crabmeat across one long side of the nori sheet, end to end.
  13. Use the mat and clingfilm to roll up the nori around the crab filling, ensuring that the mat is not folded into the rice.
  14. Compress the roll with the mat. Remove the roll from the mat and slice into 8 bite-sized discs.
  15. Press more rice together with cold wet hands into individual portions. Repeat until you have 12 rectangles of about 2 centimeters x3 centimeters. You can also use a press.
  16. Slice the fish into thin strips and drape over the rice.
  17. Twist half of the pieces of sushi into a square of clingfilm to round off the edges.
  18. Get a pan very hot with a dash of oil.
  19. Scatter over the edamame in one layer and let them blacken before tossing.
  20. Add the soy, honey and chili flakes and mix together.
  21. Serve the sushi and nigiri with the pickled vegetables, the edamame and a soy sauce dip.