Sushi

Japanese and Australian Student Society Sushi

At JASS (Japanese and Australian Student Society), our vision is to promote the awareness of the Japanese cultural identity and to foster interaction and unity among the members of our society. Our major goal is to enjoy the various aspects integral to the mosaic of Japanese life. From its language, culture, and traditions; our society strives to enhance the knowledge base of our members by conducting fun and interactive events. Today we are sharing our knowledge of Japan through it’s most famous iconic dish - Sushi!

Sushi is a dish that has an impact around the world - like few others parallel. Once it left Japan (many centuries ago), sushi became a magnet for food lovers everywhere, with sushi bars and restaurants popping up just about everywhere. A complex and refined culinary specialty that truly reflects the perfectionist nature of the Japanese culture it came from.

That being said - rolling your own sushi is easier than you think! And it’s really fun to make at home - you can make it with your family or housemates and see who comes up with the tastiest creations. Just pick your favourite ingredients - we’ve chosen teriyaki chicken (because it’s student budget friendly and easy!). But you can add fresh seafood, tofu, egg - whatever you like/have in your fridge! Get creative - and then let us know your favourite!

What you will need:

  • 600g of uncooked Japanese short grain rice (Koshihikari or Sushi Rice)
  • 135ml of sushi vinegar (~10% of the weight of cooked rice)

Suggested Fillings (Use whatever you prefer!)

  • Sliced teriyaki chicken breast (lengthwise)
  • Cucumber cut into 4cm long batons
  • Nori (seaweed sheets)
  • Capsicum cut into strips
  • Carrot julienned
  • Avocado cut into strips
  • Kewpie mayonnaise
  • Bamboo Sushi Mat

Sumeshi (Vinegared Sushi Rice)

  1. Place the rice in a large bowl. Pour in some water and mix with your hands then immediately discard the water. Next, remove the excess starch from the rice by washing the rice grains. Gently whisk your fingers in small circles through the rice with slight pressure. Pour some more water into the bowl, it will become cloudy and discard immediately.
  2. Repeat this process 4-5 more times until the water in the bowl is reasonably clear.
  3. Cook the rice in a rice cooker using 1.5 times by volume of water to rice.
  4. Place cooked rice in a large bowl while still hot. Pour in the vinegar over a spatula (sprinkling it over the rice). Mix the rice by “cutting” it on an angle with the spatula cooling it with a fan at the same time, while being careful not to crush the grains.
  5. Cover with a damp towel and set aside (Never place in the refrigerator or it will dry and harden).

Temaki (Hand-rolled Sushi)

  1. Cut a nori sheet into 4 squares.
  2. Lay a square in the palm of your hand and place some rice on the nori along the diagonal.
  3. Arrange your choice of filling in the same direction and roll it up the diagonal as well.

Tip: If you want to add more than one filling, use a sheet of nori cut into two rectangles (this is what we did in the video). Follow the same method but place the rice on one side only and then the rest of the nori can be wrapped around to make a cone.

Maki (Rolled Sushi)

  1. Place a sheet of nori on a sushi mat.
  2. With wet hands take a small handful of rice and spread it along the nori, it should cover most of the sheet leaving a 1cm gap on the top edge.
  3. Add your choice of fillings: we chose teriyaki chicken, mixed vegetables and mayo. Stack them to prevent wide lines of filling. Using the mat lift the edge of the nori closest to you, pressing lightly on the fillings to keep them from moving. Gently roll until the edges of the nori meet up.
  4. Place the maki in the middle of the mat (with the join facing down) and using the mat apply slight pressure to form a nice, cylinder shaped roll. Slice as desired.

Tip: You can make thinner maki by cutting the nori into two rectangles and then using only one or two fillings. The method is the same as for large maki.

Our society’s effort is to create appreciation and to cooperate with other diverse clubs and societies at the University of Technology of Sydney (UTS) in promoting and sharing everything that is about Japan.

Sushi is the cornerstone of Japanese cuisine, coming in as many forms as there are ingredients to fill it with. We hope that you enjoy our recipe and stay safe at home, from all of us at JASS. Please follow us at @jassuts and tag us in your sushi creations!

頂きます itadakimasu!