Ingredients
Sushi seasoning
- 2 tbsp sugar
- 3 tablespoons mirin or white vinegar if unavailable
- 1 tsp salt
Sushi
- 1 cup medium grain rice
- 1500 g water
- 1 tsp salt
- 1 package nori sheets
- 1 Continental Cucumber, Sliced lengthwise into 4. Then again into lengths to fit.
- sliced avocado, Optional
- soy sauce and/or Wasabi, To serve
- 1 x 185 g Can tuna, drained. I like the Coles one with chilli oil.
- 2 tablespoons Kewpie mayonnaise, Or your favourite
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Place the rice into the simmering basket and rinse under cold water.
Place the basket into the jug and measure in the water.
Cook 16-18mins/110°C/ sp 3, or until cooked.
Remove basket, drain well.
Tip the hot rice into a bowl and stir through app 2-3 tablespoons of the Sushi seasoning ( to taste).
Place in the fridge to cool. - Dissolve the sugar and salt (in a small saucepan) over medium heat on the stove. Stir until dissolved and set aside to cool.
- Unroll your Sushi mat on the table.
Place a nori sheet, shiny side down on top of the mat.
Spread a couple of handfuls of the cooled rice rice evenly over the nori, pressing down lightly.
Leave a small border on the top and bottom of the sheet to assist in the rolling.
Combine the drained tuna and mayo in a small bowl.
Place a strip of cucumber, avocado slices and some tuna mix, down the bottom 3rd of the roll.
Roll up the sushi mat, squeeze when it meets the nori, then repeat and squeeze again. *See the link to more detailed instructions.*
Using a sharp knife, slice each roll into 4.
Place in the fridge for an hour or so to soften the nori slightly.
Serve with pickled ginger, soy and Wasabi on the side.
Rice
Sushi seasoning
Assembly
Tip
Sooo much better than storebought.. not to mention cheaper..!!
Easy to substitute chicken, salmon or whatever your favourite fillings. 👍
*Here’s a handy link demonstrating how to roll the Sushi.
https://food-hacks.wonderhowto.com/how-to/roll-sushi-the-ultimate-guide-0164682/
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Fabulous! So glad you liked it. It’s a favourite here too 👍 Tiny:
“Thermify me”
Take your Thermomix cooking experience to a whole new level with great recipes, tips and hints on how to get the most out of your Thermomix..
Excellent. Thank you so much.
Can't believe I made it. I used tinned tuna, kewpie Mayo and a bit of wasabi mooshed together, along with cucumber batons and sliced avo. Delicious. Look forward to doing again with other ingredients.
Tried with full sheet, worked better for me than half sheet, but, a bit on the big side for bite sized snacks. Also mixed it up placing mixture along bottom 3rd or centre (only on full sheet), bottom 3rd seem to roll easier and more evenly for me, husband voting that way was preferred look.
--------------
And again for snackies, using half sheet, tuna/kewpie mayo mix with cuey batons. Prawns with slight chili and avo. Salmon and asparagus with light wasabi spread. Avo, carrot and cuey batons with mayo/wasabi spread. Used almost 2 cups of rice, 6 sheets, less than 200 grams of each filler.
Never buy Sushi again. 👍✅
“Thermify me”..
Take your Thermomix experience to a whole new level..!