I’ve eaten sushi many times but this is the first time I’ve made sushi. All I can say is it’s much easier than you think! I was expecting to have to have several goes at rolling the sushi before I could get anything I could possibly photograph but no, these photographs represent my first effort. I know they’re not perfect but I’m pleased with them! The filling didn’t fall out, I didn’t need any special equipment and they tasted great!
As usual I didn’t make sushi in the traditional way, I made buckwheat sushi. Why? Because I thought it would work well. And I think you’ll approve of it too. Buckwheat has a slightly nutty taste which goes well with the raw vegetables and smoked tofu. It’s gluten free and technically it’s a seed not a cereal.
Like I said I made these with no fancy gadgets. I just put the sheet of nori on a chopping board, added the filling and made a tight roll. The seaweed sticks to itself and stays in the roll shape. Then I cut them into pieces, more or less the same size. No mystery at all and definitely no special sushi-rolling gadgets, not even a bamboo mat.
Preparation Time:15 minutes Servings: 2 (2 plates like the one in the photo) Cooking Time: 20 minutes Total: 35 minutes
100g buckwheat (raw)
6 tbsp rice vinegar
generous pinch of salt
3 nori sheets
Red pepper (6 strips)
Courgette (6 strips)
Carrot (6 strips)
50g Smoked Tofu
Gluten Free Tamari
1. Cook the buckwheat in boiling water for 20 minutes.
2. Drain the buckwheat, rinse it under the cold tap and drain again.
3. Put the buckwheat in a bowl and add the salt and vinegar. Mix well.
4. Place a sheet of nori on a chopping board. Spread a thin layer of buckwheat all over the sheet, leaving a border of 1cm all the way round.
5. In the middle make a sripe from one side to the other with the red pepper. Right next to it make another stripe with the carrot and another with the courgette and another with the tofu. You should now have one rainbow stripe in the middle of the sheet. Make a roll, remember to keep it tight.
6. Repeat with all the seaweed sheets.
7. With a serrated knife cut your rolls into portions and arrange on plates.
8. Serve with gluten-free tamari and wasabi paste.