DIY: Scrumptious Sushi Rolls

We are loving Japan week at Sugar Bay. Especially the Japanese culture which comes alive with their unique and creative cuisine. 
 
One of the greatest Japanese delicacies are indeed sushi. And keeping with the theme and taking this delightful dish into thought, we held a Sushi Masterclass at Sugar Bay last night. 
 
Our campers are going sushi crazy after they were given an opportunity to make their own, as well as taste the different flavours and textures that sushi possesses. 
 
So we thought why not share the sushi spirit?

Try out this delectable, DIY Scrumptious Sushi Roll Recipe, and take your tongue on a roller coaster ride of flavour & textures! 
 
DIY: Scrumptious Sushi Rolls

  
Preparation time: 30 minutes  
Cooking time: 1 hour
Makes: 40 Sushi Rolls

Ingredients:

For the Sushi:

• 255g Sushi Rice (store bought)
• 55ml Mirin (Rice Wine)
• 340g Tuna, cut into long thin strips
• 5 Sushi sheets (store bought)
• 1 Cucumber, cut into 5 long pieces
• 5 Spring Onions
• 3 Teaspoons Wasabi Paste (store bought)
  
• Seaweed
  
• Bamboo Mat
  
• Cling Wrap
  

To Serve:

• Light Soy Sauce (store bought)
• Japanese Pickled Ginger (store bought)
  

Method:

1. Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes.
   
   
2. Then, tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the Mirin (Rice Wine), turning frequently as this helps the rice to cool. 
    
   
3. To make the Sushi, take a Japanese Bamboo Sushi Mat, and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. 
    
   
4. Next smear a little Wasabi in a line, a little off centre. Follow with a layer of Tuna, a Spring Onion and a piece of Cucumber. Roll up the Bamboo Mat slowly, tucking in the closer end of the sushi roll. Then roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling wrap and keep in a cool place until you are ready to serve. 
    
   N.B. Don't place in the fridge as this dries out the rice! 
    
   
5. To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce.
   

And there you have it, your very own, Scrumptious Sushi Rolls! 

Check out some of the  pictures from our Japan week themed holiday camp.  

Head over to our website and book online to secure your place for another terrific themed camp these August holidays. Wondering what our holiday camps are all about? Check out this playlist featuring all the highlights. To view the finer details for each of our themed holiday camps and prices, check out our rates and dates.

 
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