Black Sushi
(14 Jan 2019)

Black Sushi

Black sushi

Recipe by Nicole Snelling

Makes 16 pieces

Sushi rice:
½ Cup Sushi rice
180ml Water
4-6g Squid ink
1 Tbsp Sugar
1 Tbsp Rice vinegar
Pinch of salt

Add the sugar and vinegar to a small jug and stir the mixture until the sugar has completely dissolved.
When making sushi, it's very important to make sure that you have rinsed the rice thoroughly with cold water until the water runs clear.
Place the water, squid ink and salt into a pot, stir until the squid ink has dissolved well. Add the rice and allow to soak for 30 minutes.
Cover the pot with a lid and allow the rice to simmer for 15-20 minutes on medium heat until all the water has been absorbed.
Remove the pot from the heat and allow the rice to stand for a further 10 minutes, spread the steamed rice onto a baking tray and then scatter the vinegar mixture over the rice. Carefully fold the vinegar into the rice using a spatula.

2 Sheets of Nori (Seaweed), cut ¼ of the sheet off
6 Cooked prawns, deveined and shell removed
½ Avocado, peeled and sliced thinly lengthways

For serving:
Soy sauce
Pickled ginger

Prepare a bowl of water on the side for you to dip your fingertips into, this is to prevent the rice from sticking to your fingers. You will need a bamboo rolling mat to roll the sushi, you need to cover the mat with plastic wrap, this will make cleaning the mat easier.
Place one sheet of nori onto the mat and cover the sheet with some rice, pat the rice lightly down, be careful not to squash the rice. The rice must not be packed thicker than 2-3mm and the rice must be packed all the way to the edges. Turn the nori sheet upside down, that the rice is facing the mat.
Lay a thin layer of avocado slices and prawns along the bottom of your sheet.
Begin rolling the sushi roll by putting your fingertips of each hand on top of the ingredients to hold them in place while keeping your thumbs at the back of the bamboo mat, the side closest to you.
While holding the ingredients perfectly in place, roll the mat forward until the mat is completely around the sushi roll, continue to roll the sushi roll until the ingredients are enclosed with the rice. You should have a nice log shape.
Remove the sushi roll from the mat, then using the mat you can shape the roll more perfectly, be careful not to press too hard.
Using a very sharp knife, cut the roll in half then cut each half into half again and then repeat with each quarter, this will give you 8 equal sized pieces.
Tip: Make sure to clean the knife and wet with water before cutting each piece. It will make the cutting of the sushi less sticky and give you clean cuts.

Serve your sushi pieces dipped into some soy sauce, topped with a piece of pickled ginger and a small dollop of wasabi. 




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