We know that our La Reserva Club members and guests are mad about sushi and it’s one of our most popular dishes, particularly on hot summer days at The Beach. It’s delicious and healthy, including oily fish providing Omega-3, fresh vegetables packed with nutrients and seaweed which is high in fibre, protein and a good source of minerals.
To bring the flavours of The Beach to your home today and give you inspiration for a healthy meal, we have asked our expert Sushi Master Guillermo to share some tips for making the perfect sushi rice and a recipe for the most popular sushi rolls at The Beach.
Enjoy the recipe and let us know how you’ve got on with making them, by sharing your pictures on Instagram or Facebook with the hashtag #LaReservaClubatHome.
- 500g of sushi rice
- Half a litre of water
- 125ml rice vinegar
- White and black sesame seeds
- Nori seaweed sheets
- Red Tuna or Salmon
- Mayonnaise with a few drops of spicy sriracha sauce
- Tobiko (flying fish roe) to garnish
Step 1 – Prepare the sushi rice
It’s vital that you wash the rice well. Rinse it at least 3 times to remove all the starch, when the water runs clear it means you’re ready to cook. Drain the rice well and add the water. Use half a litre of water to 500 grams of sushi rice and cook over a medium heat for 25 minutes, then turn off the heat and leave it covered for 15 minutes.
Chef’s Tip – Never remove the lid during the cooking process.
Remove the cooked rice and place on a plastic tray without crushing or pushing it down, as you do not want to break up the grains of rice. Add 125ml of rice vinegar and stir carefully through the rice while it is still warm. Then cover with cling film until you are ready to make the sushi to stop the rice from drying out.
Step 2 – Make the roll
There are many different kinds of sushi you can make, but today we’re showing you how to create the Spicy Tuna or Salmon Maki, one of our most popular types here at The Beach.
To begin, take a sushi mat and lay cling film on top so that the rice does not stick to the mat. If you don’t have a bamboo mat, don’t worry, you can use a clean tea towel instead. Take a sheet of the Nori seaweed and turn it over so the less shiny side is up and then spread the rice over the sheet until it is completely covered.
Toast the black and white sesame seeds in a frying pan and sprinkle over the rice.
Then turn the sheet over so the rice side is facing down onto your mat or tea towel and add sliced avocado (cut into julienne strips) and add your sriracha mayonnaise to give it a moist texture and a spicy kick.
Roll tightly and carefully using your mat or tea towel, pressing the whole roll down and tightly rolling inwards to create the sushi roll shape. Cut your tuna or salmon into a rectangle and place on top of the roll.
Cut into eight pieces.
Chef’s tip – Dip the edge of your knife into a little bit of water to prevent the knife from sticking to the rice.
Finally spoon a little tobiko on top of each roll to garnish and to add some texture. If you don’t have this, finely sliced chives give a nice finish as well.
Serve with light or low-salt soy sauce, freshly grated wasabi and pickled ginger and enjoy!
We hope you try this recipe out for yourself, please share your homemade sushi pictures with us by tagging us or using the #LaReservaClubatHome hashtag, Guillermo our Sushi Master and the entire La Reserva Club team are looking forward to welcoming you back to The Beach for another great season very soon.