One thing I have really enjoyed with getting into blogging is the great conversations and inspiring posts I see on pretty much an hourly basis. I wasn’t originally going to post this, instead just enjoy stuffing them into my face, but ‘Super Speedy Sushi,’ – this is for you 40fying.
When people think of sushi, generally the first thing that comes to mind is raw fish. Now I’ve never tried fish in sushi but really vegetable and tofu-based sushi is about as common as the former.The thing I like about it the most is whenever I have it I never have that uncomfortable ‘OMG I’ve eaten too much feeling.’ It is intensely satisfying and really healthy and makes a great portable vegan and vegetarian snack, lunch or dinner dish.
Normally I would get my supplies from a chinese supermarket (being cheaper than typical supermarkets) but this Friday I was surprised and delighted to see that Lidl had Nori sheets and Sushi rice.
Nori is an edible red algae or seaweed made into paper sheets suitable for rolling into sushi. Sushi rice (sumeshi) is a Japanese short-grain rice which gets sticky or glutinous when cooked. With sushi there’s a proper traditional way of preparation and then there’s this cutting-corners-I-want-to-eat-now way.
To make the rice I would typically use Kikkoman’s ‘Seasoning for Sushi.’ It’s an all in one flavouring and it tastes great as it has a good balance of sweetness and tang. But what do you do if you don’t have this?
MDM’s Super Speedy Sushi – 30 mins
- 200g sushi rice
- 500ml cold water (this does depend on your rice – I have used as little as 180ml/150g before)
- 2 tbsp white wine vinegar
- 1 tbsp sugar
- salt to taste
- 5x nori sheets
- A selection of thinly sliced vegetables – I used avocado, carrot, parsley and pepper but you can also use cucumber, egg (for vegetarians), tofu, spring onions, beansprouts, cress, celery, asparagus – anything really!
- Wasabi paste
- Soya sauce
- The aim of cooking the rice is to have just perfect amount of water for the amount of rice. I used Lidl sushi rice and the above quantities worked perfectly. When you make it ‘properly’ you leave the rice and water for 30 mins to get to know each other. Or you could just cook it straight away, like I did. However do rinse the rice well in a sieve under running water before cooking.
- Bring to the boil, then reduce the heat to just simmering. While cooking, stir regularly to prevent rice sticking on the base of the pan. After about 8-9 minutes take the pan off the heat and set aside for 5 mins or so to let the final cooking take place. It should be pretty sticky by this point.
- Also while the rice is cooking, prepare your veg. Slice it thinly, as you want to be able to roll it up in the sushi roll.
- It is better to let your rice cool a little but if you can’t wait, it doesn’t matter too much. It can make the seaweed a little chewier. Add the vinegar, sugar and salt to taste and mix well.
- Once ready get a sheet of seaweed, shiny side down, stripes horizontal and spread on 1/5 of your rice over the 2nd, 3rd and some of the 4th sections of the sheet (the sheet will be perforated slightly into strips to help rolling, or cutting depending which way you use it).
- Spread on some veg along in the front 1/3 of the rice. Sorry I didn’t take a picture of this but just go for it. It’s fun to try 🙂 No doubt you’ll be like me and make a huge, rather dodgy one the first time.
- Roll up. Start with the part closest to you. I’m not going to tell you how to do this other than use the first bit of seaweed to tuck it all in and keep it tight as you go. There are plenty of videos on YouTube.
- Use a sharp or serrated knife to cut into 2-3cm sized rolls. I usually cut off the ends (and eat them) first because then you’ll have lots of neat rolls.
- Serve with wasabi paste and soya sauce.
- Keeps for up to a day in the fridge and they transport well – just don’t keep them in the warm too long as they do contain rice.
I’d love to see your pictures and hear your comments if you have a go at making these. Leave a comment below!