- TM 31
Ingredients
- 4 Nori Sheets
- (can be increased)
- 250 gramssushi rice
- ( or 80-85 gms of rice per sheet of nori, up to 400 grams. Approx. 3/4-1 nori sheet will serve 1 person.)
- 1/4 cup rice vinegar
- 4 tbsp sugar
- 1/2 tsp salt
- 1 chicken, thigh
- ( * OPTIONAL you canmarinate chicken in 1 cm ginger, small clove garlic
- 2 tbsptamari/soy, 1 Tbs rice vinegar and 2 Tbsp sugar)
- 1 185 gramtin tuna
- 4 tbspTMX EDC Mayonnaise
- 1 avocado
- 1/2 lebanese cucumber
- I carrot
- Tamari/soy sauce and wasabi to serve
Accessories you need
-
Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh rice into TMX basket, rinse under tap until water is clear. Place basket in TMX bowl and add 900 grams water. Put chicken thigh in Varoma dish, place on top of TMX. If you have marinated the chicken as suggested in the ingredients list, you may want to put it on some baking paper so it doesn't drip into the rice. Cook rice and chicken for 17 mintues, Varoma temperature, on speed 3.5.
While rice is cooking, grate carrot finely and set aside, slice avocado into lengths and set aside, peel deseed and slice cucumber into thin lengths and set aside. Drain tuna and mix with 2 Tbsp of mayonnaise and season with salt if required, set aside. Reserve the remaining 2Tbsp mayonnaise. Mix together the salt, sugar and rice vinegar till dissolved and set aside.
Remove rice and place in shallow dish, meanwhile check if the chicken thigh is cooked through. If not, add more water to the bowl and cook for a few more minutes. When chicken is cooked, cool slightly and cut into thin lengths, set aside.
When rice has cooled a little, stir through rice vinegar dressing. Wait till rice is just warm, then begin assembling rolls. Use 1/4 of the rice on each sheet of Nori and spread to 2cm from the top of each sheet. 10cm from the bottom of each roll make a horizontal line of tuna (two rolls) and chicken (two rolls). Add a little of each vegetable on all rolls. On chicken rolls spread remaining mayonnaise. Roll tightly using a mat, or if preferred roll free hand. Use a little water on the top 2cm to seal each roll. Let rolls sit for a few minutes (this softens the Nori) before cutting into 1.5 CM slices with a very sharp knife.
Chill and serve with soy sauce and wasabi.
Tip
Make sure rolls are very tight for a good finished result. Push/squeeze quite tightly as you roll. A freshly sharpened knife is also essential for presentation. Letting the rolls sit for 5 mintues assembled with fillings in helps the Nori soften and makes cutting easier. Also chilling after cutting for at least 1/2 hour lets the Nori soften further which makes eating a lot easier. 
Thermomix Model
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Recipe is created forTM 31
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
I am not a great lover of sushi but decided to make it as grandson loves sushi.
Must say it was well worth making it as I really liked it.
Not as keen on the chicken, but really loved the tuna.
Rice was delicious.
As a lover of rice I will make it to accompany other dishes
I made it and put the two plates in the fridge for dinner.
My grandson came home and thought it was all for him
When I said no he said I love sushi
Will definitely be a regular in our house.
Thanks for the recipe
wow
We LOVE this recipe!! Even my fussy 11 year old! I don’t worry about the chicken just make the tuna with carrot and cucumber, haven’t had the avocado so miss that and add a bit of Tamari sauce to the vinegar mix to put on the rice. Great for school lunches, have had it 3 weeks in a row! It’s definitely a keeper in our house 👍🏽
This recipe works really well and is nice with prawns and avocado and carrot too.
I dont rinse the rice as you need the starch to remain so the grains stick together, this may be why some have fallen apart, or have not been sticky enough.
If pushed for time use shop bought sushi seasoning instead of making rice vinegar dressing, just adding a splash here and there while fanning the rice to cool it, this makes it nice and glossy.
One tip is not to put too much filling or they will split.
Great recipe. Rice came out perfectly and was just like bought sushi!
Thanks for the directions on how to cook the rice. Made my first lot of sushi last night for dinner. The children and hubby loved it. It was so quick and easy, made it before the school drop off and placed in the fridge until dinner. Tasted devine with dipping sauce. Thanks again
I have used this as a basis for my sushi a few times now and am happy with it, although I do reduce the amount of sugar.
I also found this way too sweet. I would halve the amount of sugar - do you think it is meant to be teaspoons, not tablespoons of sugar?
Mine ended up very wet & fell apart. In previous recipes I have used 60mL rice wine vinegar, 1.5tblspn (30mL) sugar & 1 tspn salt for every 1 cup uncooked rice (once cooked of course) so I am not sure why this didn't work as it is only a little more liquid.
I did notice that the TM bowl was almost dry when I was done, so I suspect I didn't quite get the rice cooked enough & I am not sure if this was what affected the above.
Loved the fillings ideas though - the kids loved that bit, falling apart and all
Great recipe, thanks- have made a few times now
Cooking from scratch www.arwensthermopics.com
Nice and simple sushi recipe! All ready for kids lunches...yum!