Traditional Saturday Lunch Sushi

Traditional Saturday Lunch Sushi

  • Servings: 2
  • Difficulty: medium
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In no way I believe to be a Sushi master, but we mastered to have two little fanatic Sushi eaters: our two daughters (at present 1 and 3 year old). We are not sure how did this happen, but we are quite pleased with the result. As it is one of the few meals our older daughter will eat, we had to add it as a staple dish in our “weekly menu”. And because it is so expensive to eat Sushi out we had to learn to roll it ourselves!

Ingredients

    (And equipment)
  • 200 gr Japanese sushi rice
  • 240ml water
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • Nori sheets, seaweed (at least 4)
  • 1 avocado, cut into chunky slices
  • 100gr smoked salmon (we use trimmings)
  • black sesame seeds
  • wasabi
  • bamboo rolling mat
  • very very sharp knife
  • cutting board
  • soya sauce

Directions

  1. Prepare the rice according to the “Steamed Rice” directions and let it cool down.
  2. Mix the vinegar and the sugar, and mix it in the rice. Keep the rice covered or it will dry.
  3. Place the Nori sheets shiny side down on the bamboo mat.
  4. Place 3 spoons of rice and spread it evenly, making sure to leave an empty horizontal strip on top.
  5. Roughly half way add your ingredients, horizontally (see picture below). I usually add smocked salmon, avocado and black sesame seeds.
  6. Wet the “empty” strip and roll (I don’t know how, but somehow as you start rolling the sushi happens). The wet strip will close like a cilindrical envelope your sushi roll.
  7. Wet the blade of your very very sharp knife and cut it into disks of approximately 2/2.5 cm.
  8. Add a little wasabi, quickly plunge it in the soya sauce and
  9. Eat.
  10. For my kids I cut the Nori sheet in half. This way the sushi disk will be smaller and much easier to eat in one bite (actually for the 1 year old, I cut the small disk in half). Also, for them I only fill it with avocado and black sesame seeds.

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Ready to be rolled.

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Disks on a mat.

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Small disks for small tummies.

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Steamed Rice

Steamed Rice

  • Servings: 2
  • Difficulty: very easy
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    Okay, for most of you steamed rice sounds easy peasy, but it took me a while to master this very delicate balance of rice and water calculations.

    My master is Chef Harumi Kurihara. We have two of her books at home and I would highly recommend them to anybody wanting to approach Japanese cuisine without having to move to Japan to find the ingredients.

    The books are:

  • Everyday Harumi
  • Harumi’s Japanese Home Cooking

Ingredients

  • 200gr Japanese rice
  • 240ml water

Directions

  1. In the sink, fill a bowl with cold water.
  2. Place the rice in a sieve, submerge it in the bowl of water and gently stir it with your hands. Set aside the sieve with the rice still in it.
  3. Empty the water, which now will be very milky, and replace it with fresh water.
  4. Repeat this washing method until the water is clear.
  5. Set the sieve and let the rice dry.
  6. When the rice is dry place it in a pan and add the water. Close with a very heavy lid.
  7. Bring to the boil and lower the heat.
  8. DO NOT OPEN THE LID until the process has reached the end.
  9. Cook at low heat for 14mins.
  10. Leave to rest for further 14mins with the lid on.
  11. Eat.