Who makes their own sushi? And is it low fat?

[nevergoogledragonbutter]

I love sushi, not the proper stuff but the stuff you get in tescos/m&s with the tuna, smoked salmon and prawns.

Is it easy make?
And is it as low fat as it looks?

I'm thinking of better ideas for my lunch at work.

bumpity bump

You can buy kits from supermarkets to get you started. Have only ever made california type rolls but yes, it's easy and very low fat.
You can probably get kits on ebay or something.. or internet instructions..

not the proper stuff it's FAR better than the stuff they sell in supermarkets!! get yerself to a noodle bar and check it out

sushi is really tricky to do but has been years since I made my own

let me google that for you

'not the proper stuff' - i only say that because i've never tried the proper stuff and know that the m&s/tescos ones aren't 'proper'.

our tescos has all the ingredients.

but before i learn to make it, i need to know if i'm going to get fat(ter) eating it.

hairtwiddler, wtf was that?
i know i can google recipes, i've done it already.

but does anyone actually do it, for their packed lunch, or is it too faffy for that?

Sorry, didn't mean to offend, in daft mood. Apologies.
I would say it is too much of a faff for a packed lunch to be honest. When I've made it (very rarely) has been for special occasion and for lots of people.

no offence taken.
but can you tell me how to do it so i can offend others please?

Course
link here
Knew I should have picked my timing better first time I used it!

aha
thought you preferred supermarket stuff to the proper stuff

enjoy making

there's nowhere near me that does proper sushi afaik.
and DH isn't a fan.

It is quite fiddly to make, and the seaweed gets soggy if you don't eat it right away, but I guess a pack lunch sushi would be the same. Then there is the issue of the soy sauce and wasabi.

The easiest to make are the handrolls, ie where you roll it up like a cone. You can put whatever you want - I usually put strips of cucumber, avocado, crab sticks (which is really processed fish) and some fish roe (from Japanese supermarkets). I also squirt some mayonnaise (substitute for the Japanese version) but you can do without for a low fat option. Problem with handrolls pack lunch is that the seaweed will get really soggy and droop by the time you eat it.

Maki rolls (the round slices you get in pack lunches) are far more fiddly to make but suffer less from the soggy seaweed phenomenon. You need a sushi mat for that, a sharp knife and some skill!

Forgot to mention, you have to cook the rice too. Japanese or other short grain rice and it needs to be sticky.

lolol at letmegoogle.

dd made it for us once. I think she took the pictures in the recipe book a bit literally - each piece was tennis ball size

we put sesame seeds on our sushi. And mayonnaise. And avocado. None of which are very low fat. But you could do without them.

Yo Sushi is a bit inferior (ingredients not fresh perhaps?), but their cookbook works very well:

www.amazon.co.uk/YO-Sushi-Japanese-Kimiko-Barber/dp/0007241283

Pretty easy to make really. You need sushi rice, rice vinegar, salt, sugar. I put a bit of dashi stock powder in the rice cooking water as well

Tuna sushi is raw tuna, sushi tuna is supposed to be flash-frozen to kill parasites. I think it's best to avoid supermarket tuna. The salmon in supermarket sushi is also raw, it's not smoked. You CAN use smoked salmon though. As for prawns, best get a kilo of frozen prawns from a Chinese supermarket, they aren't raw, but flash boiled.

If you want to make a couple of days worth at once, best to avoid avocado, as it goes soft quickly. Crab sticks are inherently not very nice, but make good sushi. You can also make egg (omelette) sushi quite easily.

You'll need a mat to make some types of sushi. Handrolls don't need a mat, and are good because they contain lots of rice - more filling. The mayonnaise you can make by mixing mayonnaise with wasabi and possibly ginger.

I make sushi all the time and it's easy to make and low fat.

The trick is to get the vinegar-sugar mixture that you add to the cooked rice just right, so it actually tastes like suchi and not just rice

It will be much nicer than the supermarket stuff and you won't get fatter by eating it.

You can make it without seaweed obviously (not all suhi is the rolled type) so it won't go soggy in your lunchbox.

sometimes I just blanch carrots and make rolled suchi with seaweed, rice, wasabi and carrots inside. Still delicious, especially with a bit of pickled ginger.

thankyou. might give it a try over the weekend as a practice run.

i threw a salad together today, was simple enough.

do you think if i make sushi in advance if i leave out the seaweed, i can make a day or two's worth of lunches? or does it need to be made on the day.

You can make it in advance but it's kind of hard to make the rolled sushi without the seaweed, but you can make sushi balls, basically a ball of sushi rice topped with one ingredient. You make it by cutting small squares of cling film, putting your topping in the midle of the cling film (topping should be stamp sized) then a mound of sushi rice on top, then gather up the corners of the cling film and wrap up into a nice ball. These can be stored in the fridge wrapped up and unwrapped when required. They are formed into neat balls with the topping squashed in so easy to eat.

DS loves the sushi balls, especially topped with a single king prawn and little bit of avocado in the centre of the prawn or just with either a square of smoked salmon or raw salmon (depending on what we've got). I have also made them with thinly sliced cucumber, or very unauthentically, ham