Sushi – Nigiri and maki rolls recipe

As seen on Rick Stein’s Food Stories on BBC2, this is Rick’s nigiri and maki sushi rolls recipe. Inspired by his visit to Suffolk to meet with old friend and fisherman Dean Fryer, he uses the fresh sea bass fillets and crab meat from Dean’s catch to make nigiri and maki sushi rolls.

Ingredients for Rick’s nigiri and maki rolls recipe

SERVES 2-3

• 120g very fresh sea bass fillet, skinned (Sushi grade)
• Wasabi, to serve
• Soy sauce, to serve
• Pickled ginger, to serve

For the sushi rice

• 300g short grain rice (sushi rice)
• 390ml water
• 60ml rice vinegar
• 1 tbsp caster sugar
• ½ tsp salt

For the maki rolls

• 5 ½ sheets Nori seaweed
• 100g cooked white crab meat
• 1 tbsp mayonnaise (preferably Kewpie Japanese mayo)
• 1 small avocado, sliced

How to make Rick’s nigiri and maki rolls recipe

1. Firstly prepare the rice. Wash the rice in cold water 4 or 5 times stirring with each water change until the water runs clear, then place in a bowl and cover with plenty of cold water and soak for 30 minutes, then drain.
2. Add the rice and 390ml water to a pan and cover with a lid bring up to a boil and then turn down to low and cook very gently for about 10-12 minutes until the water has been absorbed. Then take off the heat and leave the lid on and allow the rice to steam for a further 10-15 minutes.
3. Mix the vinegar, sugar and salt and stir this into the rice while still hot making sure it’s well distributed. Transfer to a large plate or tray and cover with a clean tea towel and allow to cool.
4. Meanwhile prepare the fish. Remove the skin and slice the fish on the diagonal about thumb sized pieces. Use wet hands or a nigiri mould to shape rice into lozenge shapes about 5-6 cm long and smear the top pf each with a little wasabi, top with a slice of bass, brush the top of the fish with soy sauce and serve with more soy sauce, wasabi and alongside pickled ginger.

1. For the maki rolls – Arrange the half nori sheet onto of a sushi mat and spread  rice in a layer onto the nori, leave a border of about 1cm on the edge furthest from you. Make a slight indent half way up the rice horizontally.
2.  Mix the crab and mayo together, arrange about ¼ of this along the ident and add a couple of slices of avocado. Then using the mat roll away from you to tightly roll the rice around the crab and avocado filling, continue to roll. Continue with the remaining ingredients.
3. Use a wet knife blade, you may find a serrated bread knife works better, trim the edges then cut the roll into slices about 3cm wide.  Clean the knife blade between cuts to ensure a clean edge. Serve alongside the nigiri and wasabi and soy sauce and use the pickled ginger to cleanse the palate.

Happy cooking