In the below sushi recipe, you can choose to use either prawns and meat or tuna as your main ingredient, it is completely up to you.
Wash 1 cup of sushi rice thoroughly with cold water and drain it well. Add the rice and 2 cups of water to a pan, bring to the boil, reduce the heat and simmer uncovered until all of the water is absorbed. Cover, reduce the heat to the lowest possible setting and cook for 4 to 5 minutes. Leave the rice to cool. Combine the rice, sugar, salt and vinegar and gradually stir.
Place spinach leaves in a bowl. Pour boiling water over the leaves to cover them. Stand for 30 seconds and train. Layer half the spinach on a tea-towel. Overlap to form a base of 20 x 30 cm. Place half the rice on top of the spinach. Moisten your hands with a little vinegar. Spread the rice to cover the spinach, leaving a 2.5 cm strip uncovered at the top.
Spread half of the wasabi evenly in a line 2.5 cm from the bottom. top with prawn and meat / tuna, and ginger.
Roll it up firmly from the bottom in a tea-towel, as if it were a swiss roll. Refrigerate for 30 minutes. Remove from the tea-towel. Cut the sushi into 2.5 cm pieces with a sharp knife. Allow the sushi to reach room temperature before serving. Repeat with remaining ingredients. Serve the sushi with dipping sauce made of light soy sauce and grated ginger.
Please note:
Rice vinegar has a light, delicate flavour that is very different to regular vinegar. It is available from asian supply or health food stores.
Wasabi is similar to horseradish cream, but is a pale green and the flavour is much hotter. Take care to use only the amount specified. It can be purchased in both paste and powdered forms.
