Making Sushi On BBC Radio Sheffield

March 13, 2017

Our very own Stuart Turner spent his Saturday morning cooking up a storm live on BBC Radio Sheffield, joining presenter Kat Cowan in her kitchen.

On the menu was Awase Miso Soup with Silken tofu and spring onions, and Avocado and Salmon Sashimi Chu-Maki Rolls with real Kizami Wasabi.

Stuart demonstrated to listeners just how easy it is to make sushi in the comfort of your own home, but did have help from our sushi machine – The Roller-35.

Listen back to Stuart on BBC Radio Sheffield:

 Try Stuart’s recipes at home:

Ingredients for Nigiri

  • Sushi rice 250g
  • Water 250ml
  • Sushi vinegar 50ml-75ml (depending on personal preference)
  • Topping (Salmon Sashimi) 100g
  • wasabi
  • Quality dark Japanese soy sauce (shoyu)
  • Rice cooker
  • Hangiri bowl + spoon


1) Place the rice in the bowl and wash gently 3-4 times, draining each time until the water runs clear.
2) Make sure it’s fully drained then add the rice to the rice cooker pot.
3) Add 250ml water to the rice cooker and switch on.
4) Soak your hangiri bowl in water now.
5) When cooked (usually 15 mins) take out of the rice cooker and decant the cooked rice into a wooden hangiri bowl (any wide bowl is fine if you don’t have one).
6) Pour the sushi vinegar over the rice evenly and gently fold in to mix without smashing the rice grains. Allow the rice to cool to just above room temperature.
7) Slice the salmon into 5mm thick rectangular pieces for topping.
8) Wet your hands. Grab a small ball of rice with your right hand and roughly form into a block.
9) In your left hand grab the topping.
10) Using your index finger on your right hand put a small amount of wasabi on the underside of your topping.
11) Lay the topping on your rice block and gently form into a block.
12) Serve with quality dark soy sauce and don’t dip the rice in it, just the topping!
13) The block should be small enough to make the nigiri one mouthful.

Ingredients for Miso soup 

  • 50g regular miso paste (aka miso)
  • 50g white miso (shiro miso)
  • 100ml liquid dashi concentrate or dashi power
  • 1000ml water
  • 100g firm tofu
  • 2 spring onions
  • Method

1) Chop tofu into 1cm cubes.
2) Chop spring onions into thin slices.
3) Distribute chopped ingredients into 4 bowls. 
4) Put 900ml of the water in a pan on a high heat.
5) Mix white and red miso paste together in a bowl and add remaining water to thin it out to a thick sauce.
6) When the water boils switch off the heat and allow it to cool slightly. You don’t want it to be 100 degrees.
7) After 2 minutes put the water on a low temperature and add the miso paste mixture and the dashi concentrate. This is your soup!
8) Pour the warm soup over the bowls of spring onion and tofu and serve immediately.

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