Sushi and Salads
This is not the first time I have posted sushi on this blog. So it is the same recipe but a reminder. I served it with two salads because the children wouldn’t eat the fennel salad so a cucumber concoction accompanied us too. We compared Waitrose bought sushi with homemade. I noticed a difference in the tenderness of the fish but the children liked eating out of a packet I think! : (
200g Sushi rice/Japanese rice
400g very very fresh tuna or salmon or both
Wasabi paste (optional)
120ml rice vinegar
2 tbsp caster sugar
2 tsp salt
1 cucumber, cut into strips using a peeler
Lemon Juice (half a lemon) or white wine vinegar (2 tsp)
1 fennel bulb, very thinly sliced using a mandolin if you have one.
juice of half a lemon
2 tbsp. extra virgin olive oil
1. Rinse the rice 3 or 4 times by replacing fresh water until it is clear and then put the rice in a pan and add the 500ml water.
2. Cook until the water has been absorbed stirring occasionally. Remove from the heat and place a tea towel on top of the pan and a lid on that. Allow it to cool. If you are in a hurry, spread it on a plate to cool.
3. In the mean time put the seasoning liquid ingredients in a jam jar, put the lid on and shake away.
4. Add about 6 tbsp of the liquid to the cooked hot rice and stir in. It will be wet but it is fine once cooled a little.`
5. Turn the rice onto a large plate and spread out to cool.
6. Take the fish and with a sharp knife, slice half centimetre thick slices (approximate).
7. Using wet hands or disposable kitchen gloves, shape the rice into little rectangles and place them on a serving dish.
8. Put a thin layer of wasabi on top if you like, or spread it on the underside of the fish slice. That may be easier.
9. Place a piece of tuna or salmon on top.
10. Serve with soy sauce (Tamari if you are gluten free) on the side if you like.
11. p.s. Just mix the salad ingredients together.