We love homemade sushi, not only is it delicious, with a bit of practice it is fairly easy to make. It is also a great way to get the kids involved in the kitchen with the rolling process.
I was pleasantly surprised to find a piece of Scottish Salmon in the yellow sticker section of my local supermarket recently. Before deciding on Sushi I browsed the internet for other Salmon recipes. While browsing I stumbled on The Fishermens Mission.
For those like me who didn't know what they do, please head over and check out their website and support them where you can. The Fishermen’s Mission is the only fishermen’s charity that provides emergency support alongside practical, financial, spiritual and emotional care. We help all fishermen, active or retired, and their families.
More than 13,000 people work in fishing: the UK’s toughest and most dangerous peacetime occupation.
At sea, they face death and injury with an average of 15 fishermen killed or seriously injured every year.
On land, many struggle with insecurity and debt. And for the 50,000 retired fishermen and
their families, the fishing may have ended but the hardship continues as they face debt,
scant savings, loneliness and isolation.
Arguably, without The Fishermens Mission and the amazing work they do, we wouldn't have the vast and delicious range of fish products available to us at the supermarket or fishmongers.
So, please head over to their site and support them if you can.
Although I have a sushi mat now, the first few times I made it we didn't and you can manage without.
I placed one sheet of the roasted Nori on to the mat and spread a a layer of the cooled sushi rice on top, to cover it completely.
At the end nearest to me I placed a row of the salmon and cucumber and then sprinkled about a teaspoon of the sesame seeds over the whole lot.
Carefully, from the end nearest me I began to roll it up as tight as I could. Making sure I tucked the salmon and cucumber in on the first roll. Once completely rolled I sealed the seaweed together with some water, using my finger. Finally I wrapped the long sausage shape wrap tightly in cling film and placed into the fridge.
When ready to serve, I simply cut each roll into slices about 1-2 cm in depth.
For the little rectangle shaped pieces, I actually 'borrowed' a hack from on of the little lady's favorite You-tuber and grabbed my ice making trays from the cupboard.
I then cut some of the Nori Sheets into thin strips of just under 1cm width. Carefully placing them in the middle of each tray, before placing some salmon in and then spooning some of the rice on top. I then simply stuck the ends of the Nori sheet together using some water on my finger.
Again I placed them in the fridge until we were ready to eat. To get them out I turned the ice tray upside down and carefully pushed them out.