Sexy as shit Sushi!

This is my 'sexy as shit sushi'!

I call it that because I couldn’t believe how f*cking amazing it turned out. Only because my first ever sushi attempt had only been weeks before and was, although not a complete disaster, more...flaccid, than anything else.

Granted this could be due to the fact that my boyfriend had an eagle eye on my wine glass and never let it get past the half way point, so I was feeling a little happy, but still. It needed some work. So here I talk you though my second sushi attempt.

What you will need:
1- Bamboo mat (Get one, they are cheap and trust me, I’ve tried it without...not pretty)
1 ½ cups- Arborio or short grain gelatinous rice
3 Tablespoons- Sushi seasoning (if you can’t find this, just add 2tbls rice wine vinegar, 1 tbls water and 1 tbls brown sugar, or to taste).
3-4- Nori Sheets
Fillings that you like; 1 salmon/tuna steak, 250 grams tofu, several prawns/crab meat, ect
• Here I have used tofu (that I have pan fried) and sashimi (raw) tuna.
Veg-1 Cucumber, 1 carrot, 1 avocado
... I didn’t have any of these, so I just used whatever was in the house, as long as it’s fresh and crispy it’s good!
2 Tablespoons- sour cream (because I hate mayo) ...or if you must use a Japanese mayonnaise.
1 tube- Wasabi paste, extra to serve
Soy Sauce to serve

Method:
1. Rinse rice and bring to the boil in 3 cups of water, until all water is absorbed and rice is fluffy and gelatinous. Set aside and allow to cool, do not rinse again.

2. While your rice is boiling; prep all your veggies and fish. Julienne (thinly slice) all veggies and slice meat, fish or tofu into about the thickness of your finger (maybe thicker, coz I have chubby sausage fingers...)

If you are not using sashimi grade raw fish then you should coat your meat/fish in flour and pan fry. Your other option is to deep fry with a light batter for a crispy coating; this is good for prawns.

3. Lay out your bamboo mat and place a single nori sheet on top, shiny side down. Stir sushi seasoning through cooled rice, then press tightly onto the nori. The thickness of the rice and how tightly it is packed will really effect how firm your sushi rolls turn out in the end. So keep it tight and try to make your rice layer about ½ cm thick when flattening it over nori. Make sure to leave a 1cm gap on the edge of the nori on the side furthest from you.

Tip: Keep a bowl of water nearby to dip your hands into. This will prevent the rice sticking to your fingers.

4. Squeeze a teeny amount (about a pea) of wasabi onto your finger and run it across the rice left to right in a thin line. Next to the wasabi, run a thicker line of the sour cream (or mayo if using).

5. This line is your guide to the rest of your filling. Place your fish/meat along the line. Next to that, lie out the julienne veggies.


6. Now we roll! Take it slowly and firmly, rolling away from yourself. You want it to be as tight as possible. Dab a little water on the nori sheet where you have left a 1cm gap (this is to help the nori stick to itself once rolled up). Then place on a plate and into the fridge for at least 10 mins. I like to do this just to help it firm up slightly before cutting into wheels.

7. Chop that mother up into wheels and serve with soy sauce and wasabi! BAM!

Sashimi:

Sashimi is slightly different but so incredibly easy!
1. Using your sushi rice; roll into an oval ball in your hand. Have water to dip hands in so rice doesn't stick to you.

2. Dab a little wasabi over top

3. Place a thin slice of sashimi tuna or salmon on top!

They are so freakin’ cute when you do them with a nice pink fish, the colour on top of the white rice is so happy. Enjoy with soy sauce!