This recipe for home made sushi is a basic recipe that can be adapted to the tastes of your family.
The recipe makes a filling of egg omelette and avocado, but feel free to change it up and experiment with your choice of fillings!
My kids (and I!) LOVE sushi! I make it regularly for their lunchboxes, as it’s easy to eat one handed. It also keeps well with the help of an ice brick to keep it cool.
This recipe makes a decent amount so you can make lunches a few days in advance.
Even if you’ve never made your own sushi before, I encourage you to give this recipe a go. You’ll find it’s easier to make than you think and once you’ve done it once or twice, you’ll soon pick up the technique and will find it a pretty fast and easy lunch.
Home Made Sushi – Egg and Avocado
- Cut a piece of baking paper big enough to overhang the sides of the tray insert of the steaming attachment. Screw it up into a ball and wet it then wring the water out, open up the paper and use it to line the steaming attachment tray.
- Place eggs, garlic powder and herbamare into mixer bowl. Combine 10 seconds/speed 4/MC on. Pour onto lined steaming attachment tray.
- Set the simmering basket in place inside rinsed mixer bowl and weigh in the rice. Add 1L water (TM5 users: you will need 1.4L water). Set steaming attachment in place on top of bowl. Steam for 17 minutes/100/speed 4/MC on.
- If either needs a little longer, you can cook for another couple of minutes – if your rice isn't quite done, remove steaming attachment and cook the rice for another minute or two. Or if the rice is cooked but the omelette isn't, remove the steaming basket, replace lid and steaming attachment and cook further.
- Set omelette aside to cool completely, then slice into 1.5-2cm wide slices.
- Transfer rice to a dish that has a fairly large base area. Add vinegar, sugar and salt. Combine thoroughly with a large spoon. Set aside to cool for half an hour.
- Lay down a nori sheet on a sushi mat and spread onto it 1/5 of the rice. Use wet fingers to distribute the rice evenly, leaving a strip a couple of centimetres at the top of the sheet bare. Spread a strip of mayonnaise near to the bottom of the rice and top with strips of omelette and pieces of avocado. Roll from the bottom upwards using the mat to assist. Wet the bare piece of nori at the top with water before rolling the last part of the roll up. Transfer to a cutting board, join side down. Repeat until all five rolls are made.
- When all rolls are made, use a serrated knife to cut to desired thickness – I usually cut each roll into eight pieces. Serve with tamari.
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.