Hello! How have you been? It has been an awfully long time since I last posted, and i can do nothing but apologise for that, but I just simply haven't had the time but I am going to try harder, and with October and more importantly Halloween coming up there are plenty of baking treats and opportunities to be had!
Also at the end of October I will be going to one of my all time favourite-est places, Sardinia, where I am hoping to find some inspiration in the streets, shops and markets of Alghero, so watch this potentially exciting space.
So Sushi may seem a bit bizarre to be posting now, but i made it in the summer and so desperately wanted to post it, before it got too out of season, and who knows you may want to make it now? Or perhaps squirrel this one away over winter for next summer!
Now I am by no means a sushi expert, and I am aware it is not baked, but it is a lot of fun to make, and you don't (really) need the "proper" equipment, i didn't use any, and i was very pleased with the turn out!
The beauty of Sushi is that you can do whatever you like to make it yours, and is perhaps less intimidating for those not so keen on fish, as it is in small quantities, has no bones, and can be balanced out with amounts of rice and vegetables of your choosing.
Equipment Needed
Please don't go out and buy a bamboo mat, unless you really want to of course, as it isn't needed. For making my rolls of sushi I used a silicone baking sheet, but I think even some good quality thick greaseproof paper would do the job, so no worries! Apart from that you will only need a decent knife, a chopping board and perhaps a bit of artistic license.
Ingredients:
Sushi Rice (cooked according to instructions on packet)
Sheets of Seaweed
Vegetables- You can use whatever you want here, I used Cucumber, Bell Pepper and Spring Onion
Fish- Smoked Salmon is a classic, I also used smoked Mackerel, but you could also use Prawns etc.
(*Please be aware that not all fish can be eaten raw, and that you ask your fishmonger or check online to see what prep needs to be done to any fish before hand)
Sesame Seeds
Poppy Seeds
Soy Sauce, Wasabi and Pickled Ginger to serve (optional)
Method:
Sushi Rolls (Norimaki)
1. Cut all fish and vegetables into similar sized long thin strips, make sure rice is cool before using it.
2. Lay a sheet of Seaweed on top of rolling sheet, and spread a layer of rice over it about 1cm thick, leave a strip of seaweed bare along the top about 3cm wide, this is so that you can seal your sushi roll after rolling it.
3. Place your fish and vegetables in a line along the bottom, the entire width of the seaweed. You can be as creative as you like here with colours and flavours, and can also sprinkle sesame and poppy seeds along here as well.
4. Now for the rolling-
- Make sure the filling is the closest thing to you, so you are rolling away from you
- Picking up the edge of your rolling mat, and holding in the filling with the tips of your fingers, slowly start to roll it up
- Be sure to keep it tight, squeezing after each movement, and to pick up your rolling mat as you go so as not to roll it into your sushi, also keep an eye on the ends for any escaping fillings.
- When you get to the bare patch of seaweed you can remove the rolling mat, and roll it that last stretch with your hands and use it as an opportunity to tighten it and make it look more presentable
- The moisture in the roll should be enough to stick that last bit of seaweed down, and seal it up
Method:
Nigri
This is a very simple variation of sushi, which involves no rolling, and no seaweed if you don't want it to, it is shown at the forefront of the picture.
1. Vegetables will need to be cut into strips, whereas any fish will need to be a wider piece that can cover your rice, if using prawns you may want to butterfly them out.
2. Using two spoons or your hands, whatever's easiest, shape your rice into a "quenelle" type shape, which will look like a little rice parcel, make sure this is compact and secure.
3. Then place vegetables of choice on top of rice and then lay you fish over this.
4. If you like you can cut some seaweed into strips, and tie this around you little parcel, or can leave it as it is.
So that is the basics of sushi and as you can see it is relatively simple to make! Make this with friends and family, as it is quite a fun interactive activity and enjoy with plenty of soy sauce, wasabi and pickled ginger.
I hope you enjoyed this little recipe for something quite different, I hope I can be forgiven for my absence from blogging, but i really do hope to be doing a lot more of it, especially at this time of year, when baked goods are all that seem to make sense.
Thanks for reading, as always I love reading your comments and emails, and please do carry on sending in your suggestions for recipes you would like to see me make, you can also use the contact box to the side of the screen.
Until next time, Elise xxx
