I’ve mentioned it before but South Africa really does do the best sushi. Fantastic quality and cheap too. My local restaurant does all you can eat sushi for R129 (about ten English quids.) It’s rare that a week goes by that me and the OH don’t partake of this offer. At that price, it’s almost rude not too.
But if the mood for sushi strikes and I really can’t justify another take-out then I’ll either make my salmon and avocado sushi bowl or this Tupperware sushi. It may not be authentic but it is the easiest way of making sushi that I know using nothing more than a sharp knife and a plastic container (hence the name). It’s also really easy to scale up for a crowd. Just use a bigger Tupperware!
Take your time ensuring that the rice is cooked properly as this is the key to good sushi. Once you’ve mastered that, the rest is plain sailing.
Makes 24 pieces
- 225g sushi rice
- 500ml water
- 2 tbsp rice vinegar
- 2 tbsp caster sugar
- 75g smoked salmon/trout
- 2 tbsp mayonnaise
- pinch of cayenne pepper
- 1 1/2 avocados, thinly sliced
- 2 spring onions, finely sliced
- soy sauce and pickled ginger to serve
1. Place the rice, water, vinegar and sugar in a pan. Cover and bring to a gentle simmer. Simmer for 10-15 minutes until the water has virtually disappeared and the rice is almost cooked but still retains a little bite. Remove the pan from the heat. Quickly remove the lid, cover the pan with a tea towel and replace the lid. Set aside, still covered, for 30 minutes.
2. Cover a baking sheet with clingfilm then spread the rice on to the baking sheet. Cover the rice with more clingfilm then refrigerate until cold.
3. Line a rectangular tupperware container (about 15cm x 21cm) with clingfilm, leaving enough clingfilm overhanging that you can cover the container once full. Line the bottom of the tupperware with a single layer of smoked salmon or trout.
4. Spoon half of the chilled rice over the fish and press down with the back of a spoon. Spread the mayonnaise over the rice and sprinkle with cayenne pepper.
5. Arrange the sliced avocado in a single layer over the rice then sprinkle with the spring onions. Spoon the remaining rice over the avocado and press down with the back of a spoon.
6. Cover the top of the rice with the overhanging clingfilm then weigh the sushi down with jars etc. to compress. Refrigerate for at least 1 hour.
7. To serve, remove the sushi from the fridge and turn out on to a chopping board. Using a sharp knife (serrated is best), slice into rectangles. Serve with pickled ginger and soy sauce for dipping.