Homemade Sushi
Look what we made, look what we made!!!
Last night we spent a solid hour slicing, rolling and plating a sushi feast, and to be honest, we’ve been patting ourselves on the back ever since ^~ Sushi is one of my favorite meals, and I was delighted to discover that it’s really easy to make!
We made a mixture of makis (the traditional rolls), nigiris (fish on top of little rice mounds) and sashimi (simple peices of raw fish). Putting our serving plate together was such fun; I’m particularly proud of the salmon rosette.
The fresher the ingredients, the better the sushi, so pick what looks best and go to town. Ours featured raw tuna, octopus and salmon with cucumber and avocado. We also added a few chive blossoms because I couldn’t resist buying a little “bouquet”.
Along with the traditional wasabi and pickled ginger, we served our sushi with a big bowl of fresh edamame and lots of water to help balance out the sodium. Definitely opt for tamari or low-sodium soy sauce if you can find it.
We were all so impressed that we’re planning a repeat next week, so if you’re interested in a tutorial on how to roll the makis do let me know and I’ll post a step-by-step guide. For now, here’s the recipe that we came up with for our sushi rice. It should be enough to get you started, but if you aren’t in the mood to try your hand at rolling, you can enjoy your sushi bowl-style by layering your sashimi/veggies/etc on top of some sushi rice.
Homemade Sushi Rice
This recipe makes 5 cups of cooked rice, which we put to use in four 8-piece makis and a few nigiri-style sushi pieces.
Ingredients
- 2 cups uncooked sushi rice
- 3 cups water
- ¼ cup apple cider vinegar (or rice wine vinegar)
- 1 tablespoon sesame oil
- 1 tsp salt
- ⅛ cup white sugar
Method
- Rince the sushi rice until the water runs clear. I put my rice in a colander and “roughed” it up with my hands under a steady stream from the tap.
- Bring rice and water to a boil, reduce heat to low, cover and cook for ~20 minutes or until rice is done.
- Set rice aside on a tray to cool.
- While the rice is cooking, bring vinegar, oil, salt and sugar to a boil in a separate saucepan.
- Add vinegar mixture to cooled rice a few spoonfuls at a time, tasting as you go. (We ended up using ~¾ of our total mixture)
What are your favorite sushi rolls?
I’m definitely going to make an avocado, cucumber and edamame pesto roll. I think a roll with crushed cashews could be delicious, too!
xx
Sun-blushed Tomato & Avocado Sandwich
I’ve got a winner of a sandwich “recipe” for you today!! It’s amazing what you can do when you combine two ingredients in a new way. I love avocados and I love hummus, and when I tried the two together on a recent lunch date I was blown away. It works so well!!
All you need is an avocado, some sun-blushed tomatoes (or sun-dried, or fresh) and some hummus and you’re ready to party! You can also add in rocket, lambs lettuce or spinach to ramp up the green. I like mine between rustic brown bread, but go with your crumb of choice.
Layer:
- Bread
- Sliced Avocado
- Salad greens of choice
- Tomatoes
- Hummus
- Bread
I don’t know if you’ve noticed, but there’s a bit of a lunchtime trend going at S☀S. Living in student halls means eating in my teensy room or in a filthy shared kitchen, so I do my best to meet somewhere with friends for a more enjoyable eating experience. As many of them work/have exams/etc, lunchtime tends to be a solitary affair, but now that spring seems to have sprung in London, I’ve taken to going on lunchtime walkabouts to take advantage of the sunshine and get out of student digs.
There’s something about exploring with a sandwich. For one thing, they’re a great way to pack as many food groups as possible into a meal. For another, you can fuel as you go, which means that you’ll have plenty of energy to duck into the new shops you discover ^~
I started enjoying these walks so much that I found myself looking for markets, street stands and recipes online for food that’s easy to eat on foot. My most recent adventure took me to Chinatown for Baozi, but I’ve also discovered sandwiches like Vietnamese Bahn Mi and my favorite baguette from the Four Seasons by Hyde Park, featuring lobster, hard-boiled egg and avocado.
On my list of ‘sandwiches’ to make:
- Homemade Baozi
- Hard Boiled Egg & Avocado “Salad”
- Smoked Salmon and Scrambled Egg
- Halloumi, Eggplant Roasted Red Pepper & Hummus
I used to be all sushi all the time for lunch, but I’m on a total baguette bender at the moment, so as always please share your favorites with me so that I can give them a try!!
Do you notice you go through trends with your lunches? And do you tend to eat at your desk, or grab something on the go?
xx
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