The prospect of home-made sushi can be daunting – but it needn’t be. We find the tactile processes involved in making these plant-based hosomaki rolls a calming and mindful experience. We recommend finishing them with a sprinkling of Shichimi tōgarashi, a Japanese 7 spice blend now available and some major supermarkets and oriental food centres, though toasted sesame would also work well. Allow yourself plenty of time to master the rolling technique; once you have got the hang of it you can try experimenting with different flavours and fillings.
- 300g sushi rice
- 390ml water
- 80ml OSU Original
- 1 avocado, sliced
- 3 nori seaweed sheets
- 4 tbsp soy sauce
- Shichimi tōgarashi powder (optional)
- Wasabi and pickled ginger (optional)
- Bamboo sushi mat
- Place rice and water in a saucepan and bring to a boil over high heat. Once it begins to boil, reduce the heat to the lowest setting and cover with a lid. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes, after 10 minutes remove lid and allow to cool completely.
- Place the cooled rice into a mixing bowl and season with the salt and 20ml of OSU.
- On sushi mat, place a sheet of nori, shiny side down, near the bottom edge. Cover with a 1cm layer of rice, leaving a 2cm border at the top. Place the avocado slices along the centre of the rice and with using the bamboo mat, tightly roll the ingredients away from you. Cut the roll in to into 4 pieces. Repeat process with the remaining 2 sheets of nori.
- In a small dipping bowl, mix the remaining OSU with the soy sauce. Sprinkle the sushi with Shichimi tōgarashi powder and serve with the dipping sauce, wasabi and pickled ginger.
Want to make this recipe today? Find your own bottle of OSU Apple Cider Vinegar here or buy at your local Tesco or Boots store, on Ocado. Don’t forget to share what you’ve made on Instagram, Facebook or Twitter with #OsuRecipe.