Sushi variations


Total time: 1hr 20m
Preparation Time: 50m

Servings
For 6 people


Nutritional Information

Contains 697 Kcal, 20g Protein, 114g Carbohydrates, 16g Fat


Ingredients

  • Rice
  • 700 g sushi rice
  • 1 litre water
  • To season the sushi rice
  • 2 tsp salt
  • 6 tbsp rice vinegar
  • 6 tbsp sugar
  • Inside-out sushi
  • 40 g double cream cheese (e.g. Philadelphia)
  • 3 nori sheets
  • 3 tsp black sesame seeds
  • 9 pieces surimi
  • 0.5 mango, halved, thinly sliced
  • Tuna sushi
  • 3 nori sheets
  • 3 tsp sesame seeds
  • 80 g white tuna in brine, drained
  • 0.5 cucumber, cut into 1 cm sticks
  • 3 tbsp mayonnaise
  • Vegan sushi
  • 3 nori sheets
  • 4.5 tbsp red tapenade
  • 60 g baby spinach
  • 0.5 avocado, sliced
  • To serve
  • 6 tbsp soy sauce
  • 1 tbsp wasabi paste

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  • Rice

    Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. Add the rice and water to a pan and leave to stand for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins.; do not remove the lid.
  • To season the sushi rice

    Warm the rice vinegar, sugar and salt in a small pan, stirring until the sugar has dissolved. Place the rice in a wide bowl, drizzle with the warm liquid. Mix carefully with a fork for approx. 3 mins. while fanning. Cover the rice with a damp cloth and leave to absorb for approx. 15 mins. Divide the rice into 3 portions.
  • Inside-out sushi

    Place ⅓ of a portion of rice on a bamboo mat or piece of cling film. Spread a little cream cheese on 1 nori sheet, place (cheese side up) on top of the rice. Sprinkle with 1 tsp of sesame seeds, place a little mango and three surimi sticks lengthwise on the lower half of the nori sheet, roll up tightly. Roll the sushi roll between your hands until everything holds together. Repeat this process two more times.
  • Tuna sushi

    Place one nori sheet (rough side up) on a bamboo mat or piece of cling film. Spread ⅓ of a portion of rice on the nori sheet, leaving a gap of approx. 2 cm at the top. Sprinkle with sesame seeds. Mix the tuna and mayonnaise, place ⅓ of the mixture in the centre of the rice along with several sticks of cucumber, roll up tightly. Roll the sushi roll between your hands until everything holds together. Repeat this process two more times.
  • Vegan sushi

    Place one nori sheet (rough side up) on a bamboo mat or piece of cling film. Spread ⅓ of a portion of rice on top, leaving a border of approx. 2 cm., brush with a little tapenade. Place several spinach leaves on top, arrange ⅓ of the avocado slices on the lower half of the rice, roll up tightly. Roll the sushi roll between your hands until everything holds together. Repeat this process two more times.
  • To serve

    Cut the sushi rolls into slices using a very sharp, wet knife. Serve the sushi with soy sauce and wasabi paste.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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