Recipe: Sushi rice from Constance Halaveli

Have you ever wanted to make the perfect sushi rice but don’t know where to start? Try this recipe from our sushi making master at Constance Halaveli, Ferdinand Nono.

Avocado salmon tobikko California roll

Avocado salmon tobikko California roll

  • 3 cups Japanese sushi rice
  • 3 1/4 cups cold water
  • 1/3 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

1. Wash rice in cold water until the water runs almost clear. This may take a few minutes. Once water runs semi-clear, drain rice of any excess water and add 3 1/4 cups water. Add enough water to cover the rice and so that the water comes up to the first knuckle on your index finger if you are touching the rice with the tip of your finger.
2. While the rice is cooking heat the rice vinegar, sugar and salt in a pan until dissolved. Remove from heat as soon as sugar and salt has dissolved.
3. When rice is done, put rice in large bowl. Slowly add the vinegar mixture in to the rice while mixing the rice with a wooden spoon or spatula.
4. The rice should stay as individual rice grains and not a glutinous blob. Another tip for making sushi rice is to let the steam (water) come out of the rice fast by mixing near a fan or open window. The breeze will allow the water to come out of the rice while adding the flavor from the vinegar mixture. Sushi rice is not sticky from over working the rice. It is sticky from the vinegar mixture lightly coating every grain of rice.
5. Store sushi rice at room temperature covered with a damp towel. This will keep the rice from drying out.

7 tips and tricks for perfect sushi

Sushi master at Constance Halaveli, Ferdinand Nono gives his tips and tricks to get your sushi making technique spot-on.

Ferdinand Nono

Ferdinand Nono

1. When making sushi, there are 3 main points to remember - colour, flavour and texture.

2. Try to pick contrasting colours. This is important because it makes the sushi appear vibrant and interesting. Use a rich red tuna beside a yellow omelette, or next to the green hues of an avocado or a cucumber.

3. Remember to use interesting flavours in your sushi. Sushi is traditionally very simple, but don’t let that fool you: simple foods are enjoyable because they use a few complimentary flavours. Experiment with some good fish and vegetables and don’t be scared to try unusual ingredients.

4. Texture is crucial to a good piece of sushi. You should use a mixture of ingredients that are soft, chewy and crunchy and find a balance between them on your sushi. When in doubt, put an avocado in the roll as it adds a nice and creamy, complimentary texture to any sushi.

5. Remember the key to good sushi is contrasting colours, unique flavours and exciting textures.  If you try to get all 3 characteristics into each sushi roll, you are well on your way to becoming a Master.

6. Sushi rolls are presented in many ways depending on the style of the sushi but the overriding rule of presentation is simplicity. All of the ingredients used should be of good enough quality to speak for themselves. Don’t over-garnish the sushi plate or pile too much sushi onto one plate. Anything that detracts from the main event – the sushi – should be removed or reorganised.

7. Bear in mind that the sushi itself is a work of art, and it needs to be treated as such. Try to arrange your plates with only 1 or 2 rolls each, and include just a little wasabi and ginger to garnish. Very simple and elegant.