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The sun is shining and my time spent inside is becoming less and less these days. However, that just means that I have been taking heaps of photos and making delicious food to be consumed outside on the patio.
The other day I made sushi for the family. It's just so satisfying making your own - the various combinations and using local fish!I purchased a bunch of smoked tuna at my local farmers market the other weekend.
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I hope that this inspires you to make your own sushi. All you need that is unique is a bamboo sushi roller.
- sushi rice
- white rice vinegar
- nori - seaweed
- smoked tuna/salmon - any sort of fish
- pickled ginger (optional)
- wasabi (optional)
I highly recommend making your rice a couple of hours before you want to make the sushi, as you need it to cool down before rolling. Use one cup dry rice to two cups water. I made sushi for five people so I ended up making a whole package of rice, but you can make however much you think will be needed. Each roll of sushi needs around 1/2 to 3/4 cup of rice, and each roll makes 8 pieces, so depending on how many people you are feeding you can figure out our own measurements.Once your rice is cooked, transfer it into a bowl and add some white rice vinegar to taste. Be sure to periodically stir the rice to let out some steam. While your rice is cooling down you can cutthe veggies and fish into long thin pieces. You can always keep the filling in the fridge until you are ready to use it.
When you are ready to roll, lay out all your ingredients, and take out some mayonnaise and put some white rice vinegar in a small bowl.You will also need a bowl of cold water to keep your hands wet while handling the rice.Place a sheet of nori on the sushi roller with the striations going vertically (if you don't do this it's not the end of the world). Wet your hands and grab a scoop of rice and place it on one half of the nori, and then spread it out to cover just over half of the sheet. Add some mayonnaise and your filling in the centre of the wrap.Then, take the ends of the roll and bring them together then roll the rice side to the middle and squish down gently. Add some white rice vinegar to the edge of the nori without the rice - that way the nori will 'glue' together. Then roll up and hold gently but strong. Cut the roll into 8 pieces using a sharp knife. After each roll wash your knife with hot water, which helps the knife glide through. Round up some chops sticks, wasabi, pickled ginger and soy sauce and you are ready to go.You can make as many combinations of sushi you want. My favorite was the smoked tuna, mayo, and avocado. Enjoy!
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Posted in Home Improvement Post Date 07/31/2019