Published on March 5, 2018
Zushi co-owner Serena Ang has described how to make beautiful sushi from the comforts of home. Sydney-based Zushi’s success has spawned three restaurants across the city and is known for its innovative and delicious blend of sushi and Izakaya inspired dishes. One of Serena’s favourites is the the Ocean Roll as it is simple to make from home and will impress dinner guests.
For the sushi rice
2 cups sushi rice
2 cups water
2 tbs rice vinegar
2 tbs sugar
1 tbs salt
For the filling
Juice of ½ lemon
1 avocado, peeled, stone removed, sliced into ¼ inch thick pieces
1 cucumber peeled, seeded and sliced into matchsticks
2 portions of fresh Huon Tasmanian salmon, sliced into small pieces
Flying fish roe
Honey mayo and sweet soy to serve
To make the sushi rice
1. Rinse the rice in a mixing bowl several times with cold water, until the water runs clear.
2. Place the rice and 2 cups of water into a saucepan and, leaving the saucepan uncovered, bring to the boil. Once the water is boiling, reduce the heat to low and cover. Cook for 15 minutes, then remove the rice from the heat and let it stand for uncovered for 10 minutes.
3. Combine the rice vinegar, sugar and salt and heat in the microwave on high for approximately 30 seconds. Fold this mixture through the rice, and then leave to completely cool before you begin to make your sushi.
To make the Ocean Roll
1. Squeeze the lemon juice over the avocado to prevent browning.
2. Lay down cling wrap over a bamboo sushi mat. Take one sheet of nori and lay it on the mat with the shiny side facing down. Hold the nori sheet up to the light if you are finding it hard to differentiate the shinier side.
3. Wet your fingers using water and spread roughly half a cup of rice onto the nori. Starting from the edge of the nori that is closest to you and continue spreading the rice evenly until a quarter of the nori sheet is filled. Sprinkle flying fish roe onto the rice.
4. In the centre of the nori sheet, where your section of rice ends, place 1/8 of cucumber, avocado and fresh Huon Tasmanian salmon.
5. Take the edge of the sushi mat that is closest to you and begin to roll away from yourself. Use the mat to shape the nori into a tight tube, being careful to keep all the fillings in place.
6. Leave approximately 2 centimetres at the end of your nori sheet. Lightly wet this with water before completing your roll. This will stop the roll from unravelling.
7. Remove the mat and cling film and set your roll aside. Repeat the process with the remaining ingredients.
8. Cut each roll into 8 pieces with a sharp knife. Serve with honey mayo and sweet soy sauce.