Turning Japanese: Sushi Style!

Ever since my travels to Tokyo, I have been obsessed with Japanese food! With memories of tucking into the freshest sashimi breakfast at Tsukiji market, and sampling exotic sushi whilst overlooking the Sumida River, I was really keen to try making my own.

Does the idea of raw fish make you squirm? Then why not try using cooked or smoked fish, cooked meat or even making vegetarian sushi? I love using smoked salmon and cucumber, smoked mackerel with wasabi horseradish and pork with spring onion. Part of the fun of making your own is having the freedom to use ingredients you like and trying out new combinations each time.

Making sushi is so much fun! Perfect for a dinner party with a difference – you can make it all beforehand, or prepare a selection of fillings and help guests to roll their own with whatever they choose! It’s always a laugh attempting (and failing!) to use chopsticks too, making it sociable and entertaining. How about making it during a girls-night in for a healthy treat, or using it to impress on date-night?

I bought lots of crockery and condiments for sushi whilst in Japan. However, a quick hunt down the international food isle of the supermarket showed that it’s easy to get everything you want here too. You’ll need a sushi rolling mat, seaweed sheets (nori), special sushi rice (it goes nice and sticky to prevent the sushi from falling apart), and whatever fillings you fancy.

Here’s how to make Maki Rolls:

 

1.      Cook the rice according to the instructions and prepare your fillings. Cut any fillings into long strips if possible so you can lay them neatly along the entire length of the roll.

2.      Lay a nori smooth side down on a sushi rolling mat. Spread some rice evenly over the nori, except for 1 inch along the top. Use wet fingers to gently spread the rice, but don’t squash it or the roll won’t stick together. Place your fillings in a line along the lower 1/3. Each filling should be in its own line.

3.      Now the fun part! Dry your hands and, using the edge of the rolling mat closest to you, roll away from you to cover the filling with the nori. Keep rolling away from you, ensuring it is rolled tightly.

 

4.      Now use a sharp knife dipped in boiling water to cut the sushi into several pieces. Clean the knife in the water after cutting each piece, to ensure it cuts neatly and doesn’t disturb the filling inside.

And there you have it! Use lots of different coloured fillings to really ‘up’ the visual; peppers are great for this.  To eat, dip the sushi in soy sauce, followed by a touch of wasabi if you’re feeling brave! Cleanse the palate between pieces with some pickled ginger. I also served mine with some noodles, gyoza (little steamed pasties) and tempura whitebait to add variety.

Tempura Whitebait

 

Try this easy recipe for a Noodle Sauce that’s bursting with flavour:

1.      Chop some runner beans into bite-sized chunks. Cut the kernels off a sweetcorn cob. Boil or steam the vegetables until cooked. Pop the noodles separately onto the hob too.

2.      Whilst that’s cooking, make the sauce. Very finely chop half a red onion, half a red chilli and a bunch of fresh coriander (using a food processor to do this can save time). Add 2 tbsp. soy sauce, 1 tsp. sesame oil, 2 tbsp. olive oil and the juice of 1 lime, then stir to combine. Season with black pepper. Adjust these quantities to your own taste.

3.      Once cooked, drain the noodles and vegetables and mix together with the sauce for a tasty dish! Serve in small bowls alongside the sushi. Or, whip up this noodle dish with some bite-sized pork pieces for a quick, ‘no hassle’ mid-week meal.

So, have a go at making your own sushi for a fun, impressive meal that is healthy too. And good luck with the chopsticks!

I’m jetting off to France now for a holiday, so look out for my next French-inspired post in a fortnight!