knits by sachi

Super easy Sushi

on February 21, 2014

IMG_0561

Sushi is popular in the UK now. We get to buy sushi rolls in local supermarkets.

Rolling sushi needs a bit of practice. And if you do not quite sure what you are doing, you may end up in a big mess.

But there are many types in sushi. Basically, if you use rice seasoned with salt and vinegar, they are all sushi.
You don’t need raw fish, either. You can use cooked fish or meat. You can go vegetarian or vegan as well.

I make sushi with whatever I can find in the fridge. And I like fuss free, easy sushi called “Chirashi”, scattered sushi.

There are two different styles in Chirashi. The one I often make is popular in West regions where I came from.
As a child, I disliked raw fish and sushi was far from a treat. But I loved vegetarian chirashi with small bits of cooked vegetables scattered in seasoned rice.

You can buy all-in-one sushi seasoning vinegar which you can sprinkle over cooked rice, but if you don’t have it you can easily make some at home.

Sushi seasoning vinegar
4 tbsp rice vinegar
2 tbsp sugar
1 tsp salt

Place all the ingredients in a small sauce pan and gently heat it up until the sugar and salt melt. Do not boil.

Sushi rice is essential. You can not use long grain rice for sushi.
It is short grain rice and much stickier than Indian or Thai rice. I found pudding rice works as well.

Cook rice according to the packet instructions.
If you are using 600cc or 500g packet of sushi rice, sushi vinegar recipe above should be enough.

Transfer the cooked rice in a large bowl. We have a wooden “handai” for sushi making, but you can use any large bowl.

Sprinkle the sushi vinegar and combine. Try to separate the rice grain without mashing it all up.

IMG_0557

Add anything you like. I used poached and flaked salmon yesterday.
Tuna and smoked mackerel go well, too. If you are adding vegetables like carrot and long beans, blanch them and cut into small pieces.

It is a bit like rice salad.
IMG_0559

I put sushi in individual bowl and decorated with “kinshitamago”, finely cut egg crape and shredded nori sheet. You can use scrambled egg, too.

IMG_0561

This is fantastic when you have guests. You can make “sushi cake” if you put the rice in a mould and shape it.
SCAN0001


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: