So, where do you stand on sushi?

Does the thought of eating raw fish fill you with dread, or is it one of life’s greatest pleasures?

Well, here’s something you may not know.

There’s a common misconception about sushi is that it is simply raw fish, or that raw fish is an integral part of sushi.

Dear reader, we can tell you, it’s not!

When raw fish is served by itself it is called sashimi.

Sashimi, sushi, let’s call the whole thing off!

Seriously though, sushi is so called because it’s translation in Japanese is ‘Sour Rice’. So, it’s actually the rice which is at the heart of all sushi, with, or without fish.

The rice can either be short or medium grain and is blended with a special mix of rice vinegar, sugar, and salt, providing the sticky texture which holds together the filling.

With restaurants still closed (can you imagine what it’s going to be like when we’re able to eat out again!), and with International Sushi Day approaching, it’s a perfect time to perfect your sushi making at home and it also makes great picnic food (see how we linked back nicely to our June theme there!).

It’s actually a lot easier than you think and you can buy everything from your local supermarket as well.

Watch this great video from the BBC – and before you know it you will be a Sushi Master (yes, there is such a thing!).

Simple sushi, your way


  • 250g sushi rice
  • 100ml rice wine vinegar
  • 2 tbsp golden caster sugar
  • 25g bag nori (seaweed) sheets
  • choose from the following fillings: cucumber strips, smoked salmon, white crabmeat, canned tuna, red pepper, avocado, spring onion
  • wasabi
  • pickled ginger
  • soy sauce


To make the sushi rolls, lay a nori sheet on a mat (shiny side down), dip your hands in the vinegar and pat handfuls of rice on top in a 1cm thick layer.

Add your filling(s) of choice, such as tuna and cucumber and fold into a tight roll, sticking the sides down like a stamp.

Wrap in cling film. Remove the mat and roll tightly in cling film before cutting the sushi into thick slices, then unravel the cling film.

Serve with wasabi, pickled ginger, and soy sauce.

About Sean Flint
Development & Innovation Chef of SK Foods.
Your food. Our Passion.