Happy International Sushi Day! If you’ve always wanted to give homemade sushi a go, these two recipes will satisfy all your cravings. 

Tuna and spinach sushi 

Makes 16 pieces // Prep time: 1 hour 15 minutes 

Ingredients

For the sushi rice 

1 cup (250ml) short-grain white rice
3½ (875ml) cups water
1 tsp (5ml) sugar
½ (3ml) tsp salt
2 Tbsp (15ml) white vinegar 

To assemble 

1 bunch spinach leaves
1 tin tuna, drained
2 Tbsp (15ml) mayonnaise
1 carrot, finely chopped
¼ cucumber, finely chopped
½ cup shredded cabbage 

Method

For the sushi rice 

1. Rinse rice in a sieve until the water runs clear.
2. Add rice and water to a pot over medium heat and bring to a boil. 
3. Reduce the heat and simmer, covered, for 30 minutes, until the rice is sticky.
4. 4. Dissolve the sugar and salt in vinegar. Pour into the hot rice and stir until combined. 
5. Cool to room temperature.

To assemble the sushi 

1. Place the spinach leaves in a bowl and pour over just enough boiling water to cover. Set aside for a minute, then drain.
2. Cover a clean tea towel with a layer of clingwrap.
3. Arrange spinach on top of the clingwrap, overlapping them. Pat dry with kitchen paper.
4. Top with an even layer of rice.
5. Mix the tuna and mayonnaise, and season with pepper. 
6. Spread evenly on top of the rice, leaving a 3cm border from the bottom.
7. 7. Top with carrot, cucumber and cabbage.
8. 8. Using the towel and clingwrap to aid you, fold the bottom 3cm of the rice and spinach over the bottom of the filling. Then keep rolling up tightly.
9. 9. Refrigerate for 10 minutes.
10. Remove the tea towel and clingwrap and slice into pieces.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Sushi burritos (or sushirritos) 

Serves 4 // Prep time: 45 minutes 

Ingredients 

3 Tbsp (45ml) rice vinegar
1 Tbsp (15ml) sugar
1 tsp (5ml) salt
1 cup (250ml) sushi rice, cooked (still hot)
4 sheets nori (dried seaweed)
Black sesame seeds
1 carrot, sliced into ribbons
½ cucumber, sliced into ribbons
¼ cup (60ml) mayonnaise
200g fresh salmon, sliced into 2cm-thick strips
1 avocado, peeled and sliced lengthways
Handful fresh coriander, chopped 

Method 

1. Combine rice vinegar, sugar and salt, and mix into the hot cooked rice.
2. Transfer rice to a large tray and spread it out into a thin layer. Set aside to cool.
3. To assemble, place 2 sheets of nori next to each other on a sushi mat with the sides overlapping by about 5cm. (If you don’t have a mat, use a tea towel folded in half and covered in cling film.)
4. Scatter sesame seeds over the nori. Cover the nori and seeds with the cooled rice and press it down to flatten and stick.
5. Top with carrot and cucumber ribbons. Spread with mayonnaise. 
6. Arrange salmon and avocado down the middle. Sprinkle with coriander.
7. 7. Carefully roll up the nori and wrap the sushi roll in clingfilm. Let it set in the fridge for 10–20 minutes.
8. Cut the sushirrito in half and serve with soy sauce and wasabi.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen // HMimages.co.za