Sushi: Rolls, Pressed Sushi & Rice Balls

A fun, hands-on guide to making three styles of homemade sushi — rolls, pressed sushi, and rice balls — perfect for getting kids involved in the kitchen.

Ingredients

• Sushi Rice

  ⚖ 240 g 💧 300 ml 🥛 1¼ cup
  kcal/г%DV

  Calories

  85942%

  Protein

  15.631%

  Total Fat

  1.21%

  Carbohydrates

  190.169%
• Mayonnaise

  ⚖ 42.2 g 💧 44.4 ml 🥄 3 tbsp
  kcal/г%DV

  Calories

  1366%

  Protein

  2.55%

  Total Fat

  13.417%

  Carbohydrates

  1.30%
• Caster Sugar

  ⚖ 25.1 g 💧 29.6 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  964%

  Protein

  0.00%

  Total Fat

  0.10%

  Carbohydrates

  25.09%
• Cucumber

  ⚖ 300 g 1 pcs
  kcal/г%DV

  Calories

  452%

  Protein

  1.93%

  Total Fat

  0.50%

  Carbohydrates

  10.93%
• Soy Sauce

  ⚖ 17.7 g 💧 14.8 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  100%

  Protein

  1.63%

  Total Fat

  0.10%

  Carbohydrates

  1.00%

Also in this recipe

• Rice wine 100 ml
• Rice wine 1 tbsp

Instructions

• Cook the sushi rice according to packet instructions. While still warm, gently fold through 100ml rice wine and 2 tbsp caster sugar until the sugar dissolves. Allow to cool to room temperature. In a small bowl, mix together 3 tbsp mayonnaise, 1 tbsp rice wine and 1 tbsp soy sauce to make the spicy mayo sauce. Peel the cucumber and cut into thin batons for filling.
• To make sushi rolls, lay a nori sheet on a bamboo mat, shiny-side down. Dip your hands in vinegared water, then pat handfuls of rice over the nori in a layer about 1cm thick, leaving the edge furthest from you clear. Spread a thin line of the mayonnaise mixture down the middle of the rice, then arrange your chosen fillings — such as cucumber batons and tuna — along the same line. Lift the near edge of the mat and roll it firmly over the filling, applying gentle pressure to keep a tight roll. When you reach the bare nori edge, brush it lightly with water and continue rolling to seal. Remove the mat, wrap the roll tightly in cling film, slice into thick rounds, then unwrap the cling film.
• To make pressed sushi, line a loaf tin with cling film and lay a thin, even layer of smoked salmon across the base. Press approximately 3cm of cooled rice firmly over the salmon, fold the cling film over the top, and press down as hard as you can — place a second tin on top as a weight if available. Turn the block out onto a chopping board, cut into neat fingers, then peel away the cling film.
• To make sushi balls, lay a small square of cling film flat and place a topping — such as half a cooked prawn or a small piece of smoked salmon — in the centre. With damp hands, roll a walnut-sized ball of rice and place it on top of the topping. Gather the corners of the cling film together and twist tightly to compress everything into a neat, firm ball. Unwrap and serve alongside soy sauce for dipping.