I love sushi.
I spent two months in Japan and think I ate a large quantity of the world’s fish supply, single handedly. I can’t get enough of it. Take me to one of those sushi places with the conveyor belts and I can stack up a tower of plates tall enough for King Kong to climb. But having an appetite like that for sushi can be expensive!
Not any more my friends, not any more. Make your own sushi feast at home. It’s really fun to do and it’s great for when you have friends over (or just for a night in on your own….). All the prep can be done ahead, and it’s seriously easy to prep too!
The other day I was having five friends over for supper so I made a sushi feast. And then everyone got stuck at work because they are all lawyers. Which is funny because I heard lawyers love a new type of sushi…called Sosumi. Ahem. Any way all got stuck at work except my friend Luke. So Luke and I ate sushi for five…for two. I’m not going to lie to you…I was full. In fact full is an understatement. I had to lie down on the sofa and wave Luke off out the door from a horizontal position. I’m not proud of it, okay maybe I am a little proud of it, is that wrong?
Okay if I admit something you are not allowed to judge me. I actually managed to peel myself off the sofa to eat one of these…
…A melt in the middle chocolate cookie with homemade malteser ice cream (recipe coming soon!) drizzled with chocolate sauce. But pudding goes in a different stomach, doesn’t it?
It took determination and a high level of greediness.
Back to the sushi…if you make a bit too much you can just roll them up and pop them in the fridge to take to work the next day and be the envy of the office.
All you need to do is cook the sushi rice according to the packet instructions which is seriously simple. You’ll find it in the “foods of the worlds” section of the supermarket along with the rice vinegar you will need to give the rice that delicious sweet and tangy taste.
You will need:
- Sushi rice, Japanese vinegar and sugar,
- Sheets of seaweed
- Soy sauce
- Assortment of fillings
- Then lay out an assortment of yummy things to put in your sushi
My suggestions would be:
- Smoked salmon
- Sliced avocado
- Cucumber sticks
- Sliced salmon fillet, sliced tuna fillet (best to get these from a fishmonger you trust if you are going to eat these raw)
- Crab sticks
- Sweetcorn and mayonnaise (sounds weird but this is EVERYWHERE in japan and is amazing)
- Prawn tempura
- Mayonnaise (a KEY ingredient in my book, and will add hugely to your sushi experience)
Play around with the ingredients and have fun trying to roll your own sushi!
My tip would be to lay to your piece of seaweed out flat, then spread your rice onto the seaweed, like you are spreading butter on a piece of toast. Then place your ingredients 1/3 of the way up the piece of seaweed and then roll. Slice into hunks and then proclaim that you have been wasting your talents elsewhere because you are a sushi rolling champion.
I made some prawn tempura to go with ours, and then we had these with mayonnaise and avocado and it was out-of-this-world good. Is that tempura in your belly, or are you just happy sashimi?!
- 100g plain flour
- 1 teaspoon of baking powder
- 150ml sparkling water, cold from the fridge
- couple of ice cubes
- 100g fresh peeled prawns
- Simply mix the flour and the baking powder
- Then add nearly all the water and give it a good stir. Use chopsticks to mix it so that you feel like an authentic Japanese tempura maker. This is the perfect time to use those left over chopsticks you have from that takeway last week (I know you have them). Don’t worry about getting all the lumps out, lumpy batter is good here. Throw in a couple of ice cubes.
- You want the batter to be thick enough to stick to the prawns, so don’t water it down too much, but add more water if it looks like wallpaper paste.
- Then pour vegetable oil into a high sided saucepan and heat carefully (or use a deep fryer if you have one, you lucky thing!).
- Test the oil by putting in a tiny blob of batter and it should sizzle seductively.
- Now dip your prawns into the batter and drop carefully into the hot oil.
- You may need to do these in batches so they don’t get overcrowded. If you put in too many at a time, the temperature of the oil will drop and you will get soggy prawn dumplings…not what we want!
- Remove the prawns from the batter with a slotted spoon (if you have one) and rest on some kitchen paper to soak up the excess oil.
This batter can easily be used to cook all sorts of vegetables in tempura as well and they are delicious served on a bed of rice with a drizzle of soy sauce
I’m off to look up how to enter the World’s Largest Amount of Sushi Eaten in One Sitting Competition 2013….fish me luck! (sorry I couldn’t resist)
And I’m pun. I mean done.