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Make Your Own Sushi

Make Your Own Sushi

Tuesday, 1st July 2014

Prepare the rice and vegetables, put it all on the table and you’re done! Letting kids assemble their own sushi gets them involved with their food – and makes them feel grown up.

SERVES: 2 adults and 2 children

PREP TIME: 15 mins, plus overnight soaking

COOK TIME: 40 mins


- 175g/6oz/1 cup brown basmati rice

- 1 tbsp natural yogurt or kefir

- 1 small piece horseradish root, peeled and finely grated, or 3–4 tbsp bottled horseradish sauce

- 3–4 tbsp mayonnaise, plus extra as needed (optional)

- 12 sheets of nori, cut in half crossways

- 1 cucumber, cut into thin matchsticks

- 2 carrots, cut into thin matchsticks

- 1 avocado, halved, pitted and peeled, then cut into strips

- 100g/31⁄2oz alfalfa sprouts

- Umeboshi paste

- Wasabi paste

  1. Put the rice, yogurt and 500ml/17fl oz/2 cups warm water in a medium saucepan and leave to soak, covered, for at least 7 hours or overnight.
  2. Bring the rice to the boil, reduce the heat to low and cook, covered, for 40 minutes until tender.
  3. Meanwhile, divide the grated horseradish root, if using, into two small bowls and mix with the mayonnaise. For adults, use equal amounts; for children use 1 part horseradish to 3 parts mayonnaise. Put the sauce on the table.
  4.  Set the other components of the sushi on the table: put the nori sheets on a plate and the cucumber, carrots and avocado on another. Put the sprouts, umeboshi paste, wasabi paste and rice into serving bowls.
  5. Show everyone how to assemble their own sushi. Put 1 piece of nori, shiny-side down, on a plate. Spread a very thin strip of the umeboshi and wasabi pastes along the bottom of the nori, then some of the horseradish sauce, followed by 2 tablespoons of the rice. Top with vegetables and sprouts, then roll the sushi to form a log. Eat immediately.

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