suuuuuuuuuuushi!

18Mar12

I love sushi. And it’s cool to make it for a bento box for work. Get out the sushi, get out soy sauce, get out the chopsticks – and everybody will be envious while eating his boring sandwich for lunch…

Of course you shouldn’t take sushi with raw fish to work and wait hours and hours for having lunch. I always make them in the vegetarian way; most of the time with things that are still in the fridge. I don’t care if this would be Japanese, I know it isn’t; the only purpose is to make a tasty meal!

The interesting part is preparing the rice – I followed a recipe in the book “ma petite cuisine Japonaise – naturelle, simple et saine” by Laure Kié. The nice thing about the book is, that the author – living in France – mixes Japanese and European ingredients and recipes in a quite comfortable way.

You need for 2 persons:

nori sheets (about 4)

rice (sushi rice; 300 ml)

water (300 ml)

1,5 tbslp sugar
2,5 tblsp rice vinegar (the book suggests balsamico for a mediterranean way, so if you don’t want to buy rice vinegar, it’s ok!)
1/2 tsp salt

For the filling:
Whatever you want:

a little bit of cucumber
a little bit of carrots
This time, I used parsley leaves, scallions, avocado, …

If you want:
an omelette, made of 1 egg and a little bit of mirin (I used sherry instead)
tofu

wasabi

mayonnaise

 

For serving: soy sauce

…just use, what you’ve got!

First, prepare the rice: Wash the rice and drain it at least 3 times to wash out the starch, so it can become sticky when it’s cooked. For washing, knead it with your hand. Each time, drain it well.

Then put it in a pot with the water, close the lid and bring it to a boil. As soon as it’s boiling, reduce the heat and let it simmer for 15 minutes. Don’t open the lid for the whole time! Turn off the stove and let it sit for 10 more minutes, lid closed.

Warm the rice vinegar, the salt and the sugar and wait until salt and sugar are dissolved. Don’t let it boil!

Let cool down the rice a little bit, carefully stir in the vinegar mix.

Then start to make the sushi!

Cut the veggies into strips. Put one nori sheet on top of the bamboo mat. Using your wet (!) fingers, distribute evenly 1/4 of the rice in a layer on top. Let one strip on the bottom free. On top, put some filling. Of course you can use wasabi or mayonnaise to season your sushi. Moisten the free nori strip on the bottom to make it sticky. Using the bamboo mat, roll the sushi roll together. Using a sharp knife, cut it into pieces (about 6).

For the nigiri suhi, form little balls of rice using your fingers. Cut the omelette into strips and put it on top. Using scissors, cut a nori sheet into strips and put it around your sushi.

Serve your art d’oeuvre on a big plate with wasabi and soy sauce!

 

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