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Sushi making

I always thought making sushi at home would be extremely difficult, mainly because of the raw fish and how to handle it. Secondly because of the rice and how it would stick. But hey, there’s a first time for everything! I have been seeing the sushi kits at Alpha Mega and a year later I decided to give it a try.

The first sushi attempt was a simple salmon and cucumber sushi because you have to walk before you run. I must say it was extremely easy and super yummy. I do have shrimp, tempura crumbs and crab meat to try more exciting combos!

Ingredients to make salmon and cucumber rolls (all from Alpha Mega
  • Sushi rice
  • Seaweed leaves
  • Soy sauce
  • Wasabi
  • Mirin (rice vinegar)
  • 1 tbs sugar
  • Bamboo mat for rolling
  • 2 salmon fillets for sushi (ask for that in the counter)
  • 1 cucumber
  • Pickled ginger
  • Optional: black sesame, tempura batter mix, prawns, avocado, mango, crab meat, chopsticks

I used leftover salmon to make salmon nigiri (see photos)

Other combos: Prawn tempura / avocado , mango/crab / vegan combo


Rinse the rice and leave it in water for 10 minutes. Remove the water, add more water and cook for 20 minutes (or according to instructions).

Once it’s cooked add 1 spoon of rice vinegar and 1 spoon of white sugar, mix. Let it cool (I spread it on a plate for it to cool faster).

Prepare your seaweed leaves and sushi ingredients. slice the salmon in long and thin strips using a good knife. Also slice the cucumber in long strips.

Add the bamboo mat, and on top the seaweed leaf. Spread the rice using your fingers without pudding any rice on the top 1/3.

Add the salmon and cucumber in the middle. Take the bamboo mat and roll gently, squeezing slowly. Add some water on the empty 1/3 for the seaweed to stick.

Once it’s rolled squeeze it gently. You can wrap in cling film for a few minutes for it to dry. Unwrap, and cut using a good knife.

Serve with soy sauce, pickled ginger and wasabi.

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