A glorious thunderbolt of a realisation came to me last week as I was mourning all the Exciting Foods I can’t eat for the time being while my mystery health problem is investigated. I remembered that sushi is basically seaweed, veggies and rice, which is essentially my current diet PLUS SEAWEED which is super good for you anyway.
I do go on about sushi, but since my lovely friend Vicki introduced me to it I’ve been a bit hooked. It’s SO EASY TO MAKE I’M NOT KIDDING. You don’t even need a mat and all that jazz. Just buy yourself some sushi rice and nori sheets.
A Very Professional Sushi Tutorial
Cook the rice in advance. Stick it in a bowl and sprinkle on some sugar and mirin, and mix. When it’s cooled a bit, lay out your nori sheet and dip your fingers in some cold water. Grab a dollop of the rice (which will be kinda sticky) and smeeeeeear it evenly onto the nori sheet, making sure to leave a clear strip at the top. Behold:
Then you can start adding your fillings. Here are some I like:
- Thin sliced strips of cucumber.
- Strips of spring onion.
- Mushrooms fried up in five spice or with soy sauce.
- Strips of smoked tofu.
- Thinly sliced peppers.
- Sweet potato roasted in sesame oil with garlic, and mashed.
Keep your fillings towards the bottom of the sheet and try not to overfill! Once you’re happy with your fillings, you need to PREPARE TO ROLL.
Some people like to use a mat, some foil or some cling film to keep them on track. I prefer to just work with the nori sheet. It’s pretty strong – but not UBER strong so try not to squeeze toooooo tight. I regret to say this is probably a little easier to grasp in principle if you’ve rolled a lot of cigarettes (OR WHATEVA). The idea is that when you begin, you’ll want to fold the very bottom of the nori sheet in and under itself as quickly and tightly as possible. Once you’ve done that, just keep on rollin’, keeping it nice and tight.
Once you’re all rolled and you nearly have a proper swiss roll of sushi going on, dip your fingers into some cold water again and wet the ‘seal’ at the top (the bit of the nori sheet you left clear of rice). Then ROLL ROLL ROLL nice and tight and set the sushi swiss roll to one side for a few minutes while it seals up (maybe while you roll another? I DON’T KNOW).
This is where you need your absolutely #1 winning knife. Either a super duper sharp specimen, or a super duper sharp serrated one. Take that handsome sushi swiss roll and – my advice- begin with a cut right across the middle. This has two advantages:
- The ends of your swiss roll o’ sushi are likely not so very neat. So start from the middle where you’ll get handsome little sushi slices.
- A cut right across the middle is the easiest. Be swift and be firm! Lots of sawing action. And then you’ll end up with a gloriously handsome sushi cross section and THIS will fill you with glee and give you the confidence to power on.
Once you have a nice selection of sushi, pile them up on a plate, and serve with a big ol’ dipping bowl of soy sauce. Maybe some wasabi if you’re feeling brave? Maybe some picked ginger if you’re REALLY trying to impress someone?
The finished product:
Have you got any exciting vegan sushi tips? Yay sushi!
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