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 60 bite size pieces of sushi for when you’re entertaining. Obviously you can adjust the amount of ingredients depending on numbers).
1 packet of yaki nori (10 sheets)
2.5 cups of cooked short-grain rice (follow packet instructions on how to cook)
6 tablespoons of rice wine vinegar
2 ripe avocados
2 x large tins of tuna, 425 grams per tin
Whole egg mayonnaise, about 1 cup or to taste
Salt and freshly cracked pepper
You will need a sushi rolling mat for this recipe.
- Cook the sushi rice according to packet instructions.
- Add the rice wine vinegar to the rice while it is still hot and stir through.
- Mix the mayonnaise and tuna together. Season with salt and freshly cracked pepper.
- Using your hands (I find it easier), spread a thin layer of rice over 3/4 of the nori sheet, leaving a space at the top for folding. (NB: have a bowl of water here to wet your fingers as this means that they won’t stick to the rice as much).
- 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. I use a little bit of water on my hand to wet the top section of nori roll as this helps to stick it together.
- Using a very sharp knife – slice the sushi roll in to 6 little individual sushi rolls.
Serve with 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