For busy moms, who want to make their own sushi rice without the raw fish? Try this quick and easy recipe for your family.
- Japanese rice or plain rice (Recommended: Japanese rice)
- Canned tuna (flakes in oil or hot and spicy)
- Dried nori (seaweed, found in grocery stores)
- Ripe mango (slice mangoes to make strips)
- Vinegar 1/3 cup
- Salt 1 tsp
- Sugar 2 Tbsps
- Water 3 1/4 cup
- A wooden spatula or a fork
- A sharp Knife
- A bamboo rolling mat (Makisu)
- Plastic glove
- Soy sauce
- Wooden bowl
- Chopping board or plate
Wash the Japanese rice well until the water is clear; add enough water. (See cooking instructions at the back of the packaging.) To check if the rice is already cooked, you will find it sticky, which is normal for Japanese rice. Set it aside and let it cool, do not cover. (Tip: It is ideal to put it in a wooden bowl.)
For the mixture, combine the vinegar, salt, sugar and water in a bowl.
Get a spoon to taste and check if the flavor is mixed well. It will taste sour at first because of the vinegar but it should also taste the sweet and salty.
Sprinkle the mixture over the rice. Remember do not smash it. Use the fork to spread the mixture. Then, you either wash your hand or wear a plastic glove. Put a spoonful on your hand and make a ball of rice, it must stick but do not press too hard.
Figure 2.0. This was made with plain rice. I didn’t get a picture of when I used Japanese rice. This is to show you how to put the mango strips and century tuna flakes.
After this, get a wooden spatula or use the fork again. Get the bamboo rolling mat (Makisu) on top of a plate or a clean section of your table. Put the nori over the Makisu. Spread a spoonful of Japanese rice over the nori until even. Leave at least an inch on the end of the nori. Do not put too much because it will get too bulky when you roll it. Put the strips of mango and tuna flakes as seen on figure 2.0.
Then carefully roll up the Makisu and make sure that the fillings are inside the first roll you make.Then continue rolling up to the end of the nori. Try to make the roll tight enough. To get a firm roll, I usually pull up the other end of the Makisu and slide the roll back and forth to make it firmer.
There you have it your very own Homemade Sushi Rice!
This is just my own way. You can improvise if you want.