Sushi

Half done sushi in a mould

Sushi again, more to come. It is so simple and fun to make.

Just prepare the rice with vinegar, salt and sugar. Next mixed the Japanese cucumber and Vegan mayo or vegetarian salad cream. Fill the rice in any sushi mould place the mayo cucumber in the centre and cover with more rice. Next remove from the mould and caot with toasted sesame seeds or Aonoriko seaweeds!

No sushi mould, do a hand formed sushi or a sushi ball. Actually, I don’t quite like the sushi mould I have in the picture, may want to get another type.

Bread Sushi

It is fabulously simple!

Trim the crusts of the white bread. Then place the bread on the nori sheet. Spread some vegan mayonnaise or vegetarian salad cream evenly on the bread. Place a Japanese cucumber strip on the bread and start rolling …

Oh yeah, seal the edge with some mayonnaise and cut into 3cm pieces or eat it as a whole roll.

Corn Battleship Sushi

Oh, my corn battleship sushi does not resemble the battleship. I didn’t make the rice “oblong” enough in a hurry and it looks like sushi with some mayo corn topping. This sushi should be prepared just before serving as the nori turn soft rather quickly.

Preparation: 45 mins, Cooking time: 20 mins

Ingredients (makes 12)
° 200g rice, washed and drained
° 400ml water
° 1.5 tablespoons Japanese rice vinegar or apple cider vinegar
° 1 teaspoon sugar
° ½ teaspoon salt
° 3 sheets nori, toasted and cut into 4 equal strips
° 2 ears corn on the cob, cut or peeled kernels off the cob
° 2 tablespoons vegan mayonnaise or vegetarian salad cream, to taste

Method
1. Add the rice and water into an electric rice cooker and turn it on. When done, leave the cooked rice to rest, covered, for 5-10 minutes.
2. To make mayo corn, put the corn kernels in a heatproof serving plate and steam for 8-10 minutes. Remove from streamer and leave to cool. Mix well with mayonnaise.
3. In a bowl, combine the vinegar, sugar, salt and stir until dissolved. Using the rice paddle or spoon to spread the cooked rice. Stir in the combined vinegar, sugar and salt. Fold the rice to mix well and divide into 12 portions.
4. Wet your hand and pick up one portion of rice. Roll to form an oblong shape slightly less than 1 inch thick and place on a plate. Repeat with remaining rice.
5. Wrap a nori strip around each rice oblong and seal with 2 grain of rice at the edge.
6. Spoon some mayo corn onto all the rice and serve.

Avocado and Mango Temaki

Avocado & Mango Temaki with pickled sushi ginger

This is incredibly simple and delectable dish. As long as you can cook a pot of rice and cut avocado and mango, this dish is not a problem for you. Anyone can do it.

Preparation: 15 mins, Cooking time: 20 mins

Ingredients (makes 6)
° 200g rice, washed and drained
° 400ml water
° 1½-2 tablespoons Japanese rice vinegar or apple cider vinegar
° 1 teaspoon mirin or ½ teaspoon cooking rice wine (optional)
° 1 teaspoon sugar, or to taste
° ½ teaspoon salt, or to taste
° 6 sheets nori
° 1 ripe avocado, stoned, peeled and cut into 6 wedges
° 1 ripe mango, peeled and cut into 6 wedges
° some pickled sushi ginger
° some roasted sesame seeds (optional)

Method
1. Add the rice and water into an electric rice cooker and turn it on. When done, leave the cooked rice to rest, covered, for 5-10 minutes.
2. Add the vinegar, mirin, sugar and salt into the rice, and mix well. Taste it.
3. Place some rice on the nori sheet. Add avocado and mango slices. Fold into a cone shape and top with some sesame seeds. Repeat with the remaining ingredients to make 5 more rolls in the same way.
4. Garnish with some pickled sushi ginger before serving.

Avocado Sushi

Nothing new, just a combination of avocado, rice and pickled ginger. For this recipe, I used brown rice instead of plain rice or sushi rice, to replicate the colour of the avocado’s seed. After making these, I just feel like stuffing a ball of brown rice into the stoned avocado and serve with pickled sushi ginger. If you prefer, you can make it into Avocado Temaki (hand rolled sushi) and garnish with crispy fried shredded ginger, it is real simple.

Check this out: How to cut and peel an avocado

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (makes 6)
° 200g brown rice or sushi rice, washed and drained
° 400ml water
° 2 tablespoons Japanese rice vinegar or apple cider vinegar
° 1 teaspoon mirin or ½ teaspoon cooking rice wine (optional)
° 1 teaspoon sugar, or to taste
° ½ teaspoon salt, or to taste
° ½-1 nori sheet, cut into 6 strips
° 1 ripe avocado, stoned, peeled and cut into 6 wedges
° some pickled sushi ginger

Method
1. Add the rice and water into an electric rice cooker and turn it on. When done, leave the cooked rice to rest, covered, for 5-10 minutes.
2. Add the vinegar, mirin, sugar and salt into the rice, and mix well. Fluff with a fork and divided into 6 portions.
3. Wet your hand and shape the rice into 6 balls. Alternatively, place rice on the cling plastic to and shape into a ball. Place one wedge of avocado over it and go round it with the nori strip to secure it. Tap some water at the end of the nori strip to seal it.
4. Serve with pickled sushi ginger.