Did you think this was another one of my Mills and Boon recipes?
Go on, you did. Didn't you?
Sorry, not this time.
This is my sushi blog.
Now, I'm no sushi master.
I had no Sensei teaching me the subtle art of sushi.
I did however have a cool Japanese guy called Daichan take some time out of his busy afternoon to teach me a crash course in sushi mastery.
The rest I put down to trial and error.
(note to self: Haggis in sushi is neither fun nor clever).
Below is a video for a band called Sexmachineguns. They are a Japanese fast wheedly, wheedly, wheeeeee kinda band.
It good shit.
Check it out. They pump Iron in the video. AWESOME!
It's actually quite easy to knock up a simple batch of sushi once you know the basics.
You can experiment with loads of different flavours.
NOT haggis though. Trust me.
So below is my easy peasy guide to sushi making Appetite of destruction style.
First we need to start with ingredients.
I just made mines veggie but if you want to use fish then just make sure it is super duper fresh and sustainable of course.
400g sushi rice
2 sheets sushi nori (toasted seaweed sheets)
2 tablespoons rice vinegar
1 tablespoon mirin (Japanese sweet seasoning)
pinch salt
1 cucumber deseeded and cut into strips
100g picked radish (mooli) cut into strips
1 avocado sliced thin
2 tablespoons furikake (Japanese sesame seed seasoning)
wasabi to taste
To make your rice you need to rinse it in cold water then soak it in 600 ml cold water for 30 minutes.
Drain the rice put into a pot and add 600 ml fresh cold water and bring to the boil. Cover with lid turn heat down to medium and cook for 10 minutes. DO NOT TAKE THE LID OFF OR STIR.
Remove from heat then sprinkle over the rice vinegar, mirin, salt and furikake, give it a gentle mix then put the lid back on and leave for 15 minutes till cool.
OK, it's easier to follow the diagrammes below than for me to write a HUGE paragraph explaining how to roll sushi.
Also, covering the sushi matt with cling film helps too.
Scroll down really fast for an action shot.
Spread the rice mix over the sushi nori in a thin layer leaving a flap at the top.
This sounds weird but if you lube up your hands with mayonnaise or oil you can spread the rice easier.
Spread a little wasabi in a line 1/3 of the way up. Or a lot, depending on how macho you think you are.
lay your strips of vegetables, fish ect. as below.
Fold the end over then using the matt roll the sushi up pulling the matt away from the sushi as you do. Unless you want to eat the sushi matt too. Roll it tightly.
Like so.
Wheeeeeeeeeeeeeeee!
Give it a firm squeesh along the matt to make sure it is tight and firm. Ooh er'.
Sushi log.
Inside out rolls. Same idea, just the other way round
Spread the rice as above, sprinkle with more furikake then flip over.
Rice is now underneath. magic.
Woo hoo. Sushi done. result!
Put the sushi into the fridge to chill for an hour or so then slice using a sharp knife.
Serve with soy sauce, picked ginger and if you wish sweet chilli sauce. You Heathen!
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