It has been hideously hot here for the last 10 days and I've been getting a little sick of eating salad. I wanted something a little more substantial but not something that would make me feel like I was getting hotter while eating it.
Sushi is the perfect solution. It's simple to make, delicious, healthy and you can make it out of almost anything. Yay!
Teapot's Simple Sushi
2 cups sushi rice
3 cups of cold water
1/4 cup rice wine vinegar
6 x dried nori sheets
2 tbls kecap manis
2 tbls bbq sauce
Kewpie Japanese mayonaise (or any mayo you want)
Sushi mat
You can use almost anything for the fillings I used a combination of these;
1/2 red capsicum
1/2 yellow capsicum
1/2 avocado
1 chicken breast
1 duck breast
1 tsp sesame seeds
1 tsp black sesame seeds
1/2 cucumber
shallots chopped lengthwise
Place the rice and cups of water in a sauce pan and cook until rice is fluffy. Make sure it's not too gluggy or sticky. Or if you are lucky enough to have a rice cooker, let it do all the work for you.
Mix two tablespoons of kecap manis and one of BBQ sauce in a little bowl and set aside. In a seperate small bowl mix the mayonnaise and remaining BBQ sauce. Set aside in the fridge.
Once the rice is cooked place it on a large plate or chopping board, essentially it needs a large non stick surface to cool on. Lay the rice out breaking up any lumps and bits that have stuck together. Sprinkle the rice wine vinegar over the rice and fan it to cool it down.
I was lucky enough to have a kitchen assistant (drinking buddy) who agreed to fan the rice with his gorgeous man-fan.
After the rice has cooled get ready to roll. A sushi mat is not essential, I don't have one. Instead I used a bamboo table runner with some glad wrap over it. You can also hand roll it. I don't think it needs to be perfect. I like it to look like it's home made.
Put down a sheet of nori with the shiny side to the front and the rough surface on the back. Place a single layer of rice on the nori but leave a gap of about 2-3 centimetres near the edges. Put your choice of fillings into the middle of the rice. For this one I used mayonaise, duck, sesame seeds and shallots.
I'm not even going to try to explain how to roll these things but it's pretty easy. Check out the YouTube link. This person is super fast and perfect at doing it but if it looks rough around the edges it doesn't matter as it still is yummy. Making the first roll is kind of like making pancakes. The first one is always crap.
Once the first one is rolled put it on a plate - don't chop it into slices yet - and put it into the fridge.
Then it's simple, just follow the steps and use different combinations of ingredients. Chicken, mayo and avocado is always a winner. Cucumber, sesame seeds, capsicum and shallots is really tasty too. Go crazy and just see what works for you.
Leave the rolls in the fridge for about an hour. This gives them time to chill and firm up. Then it's as easy as chopping them into slices and serving them with sauce.
If you have pickled ginger and plain soy sauce it's delicious with the sushi too.
Simple, yummy, healthy and a crowd pleaser. Total winner.
Peace,
Teapot Lou
Sushi is the perfect solution. It's simple to make, delicious, healthy and you can make it out of almost anything. Yay!
Teapot's Simple Sushi
2 cups sushi rice
3 cups of cold water
1/4 cup rice wine vinegar
6 x dried nori sheets
2 tbls kecap manis
2 tbls bbq sauce
Kewpie Japanese mayonaise (or any mayo you want)
Sushi mat
A hand fan is great but not essential
You can use almost anything for the fillings I used a combination of these;
1/2 red capsicum
1/2 yellow capsicum
1/2 avocado
1 chicken breast
1 duck breast
1 tsp sesame seeds
1 tsp black sesame seeds
1/2 cucumber
shallots chopped lengthwise
Place the rice and cups of water in a sauce pan and cook until rice is fluffy. Make sure it's not too gluggy or sticky. Or if you are lucky enough to have a rice cooker, let it do all the work for you.
Mix two tablespoons of kecap manis and one of BBQ sauce in a little bowl and set aside. In a seperate small bowl mix the mayonnaise and remaining BBQ sauce. Set aside in the fridge.
Once the rice is cooked place it on a large plate or chopping board, essentially it needs a large non stick surface to cool on. Lay the rice out breaking up any lumps and bits that have stuck together. Sprinkle the rice wine vinegar over the rice and fan it to cool it down.
I was lucky enough to have a kitchen assistant (drinking buddy) who agreed to fan the rice with his gorgeous man-fan.
Put down a sheet of nori with the shiny side to the front and the rough surface on the back. Place a single layer of rice on the nori but leave a gap of about 2-3 centimetres near the edges. Put your choice of fillings into the middle of the rice. For this one I used mayonaise, duck, sesame seeds and shallots.
Once the first one is rolled put it on a plate - don't chop it into slices yet - and put it into the fridge.
Then it's simple, just follow the steps and use different combinations of ingredients. Chicken, mayo and avocado is always a winner. Cucumber, sesame seeds, capsicum and shallots is really tasty too. Go crazy and just see what works for you.
Leave the rolls in the fridge for about an hour. This gives them time to chill and firm up. Then it's as easy as chopping them into slices and serving them with sauce.
Peace,
Teapot Lou
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