• Mar 19, 2019

Who doesn’t love sushi? Fresh,clean flavours, healthy ingredients, simple to prepare. Simple? Sushi? I hear you scoff! Well I have it on good authority that in Japan when sharing sushi in the home, it is a DIY meal, simple hand rolls filled at the table and eaten with the fingers. Our family has been enjoying sushi this way for years. You pick and choose from platters what you add to your square of nori, then you season it with pickled ginger, wasabi and tamari to suit your palate. Sushi is my two young grand daughters’ favourite dinner. Sushi served this way especially suits finicky eaters, or those challenged by dietary restrictions. It can be adapted as vegan, vegetarian, gluten free, lactose free meal.

To make a handroll, take a square of nori, add a spoonful of seasoned rice along the centre. Add your choice of julienned vegetable, a few strips of omelette or deep fried tofu, pickled ginger and wasabi to your taste, then fold the nori in half or into a cone shape. Dip in tamari and enjoy

To serve 4-6 people
1 packet of toasted nori sheets, cut into quarters with scissors
1 cup sushi rice ( 3 cups cooked)
½ cup commercial sushi rice seasoning
OR 1/4 cup rice wine, 2 tablespoons castor sugar, 1 teaspoon salt
Pickled ginger, drained
Prepared wasabi
Nori and sesame seasoning (Furikaki)

To cook perfect sushi rice

Wash the rice in a strainer under cold running water. Put the rice into a pot which has a close fitting lid. Add enough cold water to the pot so that the water is one knuckle depth of your index finger above the rice. Place the pot uncovered over a high heat and bring to the boil. Cover the pot and reduce to a low heat and steam for 10 minutes. Turn off the heat but do not lift the lid. Allow the rice to rest for a 10 minutes. Remove the lid from the pot, fork over the rice then cover with a tea towel and rest for a further 10 minutes. Tip the rice into a large bowl and sprinkle the sushi seasoning over. Using a large wooden spoon work the seasoning into the rice. Cool the rice quickly by spreading on a tray.

Make a selection from below
1 packet Ajitsuke Inari (fried beancurd )Drained and cut into strips
1 carrot, cut into fine julienne
½ daikon, cut into fine julienne
1 red capsicum, cut into fine julienne
1 lebanese cucumber, cut into fine julienne
3 spring onions, cut into fine julienne
1 avocado, sliced
Wakame seaweed salad, purchased from your Japanese retailer
Smoked salmon
Fresh prawns
Smoked trout
Teryaki Shiitake Mushrooms
½ packet dried sliced shiitake mushrooms
1 tablespoon vegetable oil
1 clove of garlic, grated
2 tablespoons tamari
1 tablespoon brown sugar
Soak the mushrooms in boiling water for 20 minutes. Drain then squeeze out the water. Heat the oil in a small pan, add the mushrooms and garlic, stir fry for a few minutes then add the tamari and brown sugar. Simmer until all the liquid has evaporated
½ teaspoon sesame oil
3 eggs
1 teaspoon tamari

Beat the eggs with the tamari and sesame oil. Into a hot non stick pan, tip some egg mixture. Swirl the pan to coat the surface with runny egg. Before the surface sets roll the omelette, then leave it in the pan to complete cooking. Cool then shred.


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