Monday, 21 July 2008

Sushi

"What shall we have for lunch?"

"I don't know, look in the fridge."

"Salmon and something...?"

"... and what?"

"I don't know... Ryvita?"

"Ooo, yes, with cream cheese!"

"Ok."

"There's no cream cheese."

"Bugger."

"... I could make Sushi...?"

"Really!?"

"Sure, why not? How hard can it be?"

... and, as it turns out, it's not that difficult. It helps to have the right ingredients. Which we didn't... but it didn't dampen my spirits and I still gave it a go. The real ingredients are:

  • Japanese rice
  • Rice wine vinegar
  • Sugar
  • Salt
  • Seafood (smoked salmon, butterflied cooked prawns and fresh tuna are perfect)
  • Wasabi
Unfortunately we only had regular, white vinegar and normal Bismati rice. Oh well, it can't be that different, can it?

First, "wash" the rice by rinsing it out with cold water several times until the water is clear.

Then cook the rice in a little water (about the same amount as the rice) until it's nearly boiled away, cover and steam for a further 10-15 minutes.

Whilst this is going on, prepare the rice seasoning by measuring out some vinegar (about 25% of the amount of rice) and stirring in the sugar (about 1 tablespoon for every 50ml of vinegar).

Add a little salt.

You can use some heat to help dissolve the sugar. (just don't let it boil)

Once the rice is done, gently mix in the seasoning.

Let the rice cool and you're done!

Nigiri Sushi are the little handmade blocks of rice with a portion of seafood on top. Making it with the substituted ingredients turned out much better than expected and we enjoyed home-made Sushi for lunch.

Of course, next time we'll get the proper Japanese short-grain rice and some proper rice wine vinegar. We'll also pick up some Wasabi paste. ;)