We are so spoilt for choice when it comes to food. Obviously there are a huge number of restaurants in Sydney, Melbourne and other capital cities, but with Wagga being NSW’s biggest regional inland city (if you haven’t heard me tell you that before) you are able to choose from a large range of restaurants sporting many international cuisines.
Wagga Wagga (so good that it was named twice) has a population of just over 60,000 people. We have Japenese, Indian, Chinese, Italian, Mexican, Thai, Lebanese and Vietnamese restaurants, just to name a few.
We have a French patisserie, multiple Asian supermarkets and a shiny new Harris Farm and Bernardi’s Supermarket that now state 2650 as their postcode.
Supermarkets also have so many international products available to the home cook. I know for a fact that my Nanny and Bull never tried sushi in their lifetime. My Pa used to shudder at the smell of garlic being cooked and I know that the most adventurous dish that many country folk would of had was some Mongolian lamb with their fried rice and prawn chips.
Things have changed so much in the space of a short time in terms of what we eat. We are so lucky! I love how much choice we have and you’ll often find me browsing the International food aisle in Woolies.
In saying that, sushi is an absolute staple in our household. My girls LOVE LOVE LOVE tuna sushi and my new favourite is the vegetable tempura rolls from the take away joint in the Marketplace. (Going to have a go at making tempura veggies soon).
If you haven’t made nori rolls before, you really should give them a go. So fresh, so healthy and they’re actually a lot easier to make than you think.
It’s a fun kitchen activity for you and your littlies too. I know Charlottes’ good friend Millie loves making avocado nori rolls with her Mum and Aldi even have a wooden sushi toy set for sale to get little hands playing with choppies.
How good is that.
cooked tuna nori rolls (this makes 36 bite size pieces of sushi)
6 x yaki nori sheets
2 x cups of sushi rice
1 x cup of rice wine vinegar
3 x tablespoons of castor sugar
1 x teaspoon of salt
1 – 2 ripe avocados
1 x 425 gram tin of tuna in olive oil, drained
1 x cup of whole egg mayonnaise
Salt and freshly cracked pepper
Soy sauce, for serving
Pickled ginger, for serving
Wasabi, for serving
You will need a sushi rolling mat for this recipe.
- Rinse the rice under the tap in a sieve until the water runs clear.
- Place in a large saucepan with 3 cups of water (1 cup of rice: 1 1/2 cups of water) and bring to the boil. Back off to a low simmer and cook for 12-15 minutes or until all of the water has gone and the rice is cooked. Take the rice off the heat and let stand for 5 minutes.
- Add the rice wine vinegar to the rice while it is still hot and stir with a wooden spoon. Add the sugar and salt and continue to stir. Fan the rice to let it cool.
- Meanwhile, mix the mayonnaise and tuna together. Season with salt and freshly cracked pepper.
- Slice the avocado in to thin strips and set aside.
- You’re now ready to assemble the nori rolls. Start by spreading a thin layer of rice over 3/4 of the nori sheet, leaving a space at the top.
- In a thin layer, spread the tuna in a line at the bottom of the nori sheet and then tuck the avocado in next to it.
- Starting from the bottom, tightly roll the sushi by lifting the bamboo mat, rolling it over the tuna and avocado, pressing firmly as you go. Roll forward to form a complete roll.
- Using a very sharp knife – slice the sushi roll in to 6 little individual sushi rolls.
- Continue to assemble the nori rolls until all mixture has been used.
Serve with the soy sauce, pickled ginger and wasabi.
I found this platter below from Kmart. It is the perfect size for fitting the nori rolls on to before cutting them up. Throw some glad wrap over the nori rolls and pop them in the fridge as the sushi is easier to slice when it is really cold.
Serve on a lovely big platter with soy sauce, wasabi and pickled ginger.
If you make this sushi, send me a pic here as I would love to pop it up on the blog! xx