“Two wings lift a person up from earthy concerns: simplicity and purity. Simplicity should be in intention, purity in feelings. Simplicity reaches out after God, purity catches hold and tastes. ~ Thomas A’Kempis

Friday, 26 November 2010

My Easy & Light Sushi


Makes 3 long rolls of sushi (about 16 slices all up)
I like to keep sushi making simple, but there are many fillings which can be used, such as omeltte egg roll, salmon, avocao, toasted sesame seeds etc..

Ingredients:

1/2 Cup short grain white rice
1 Cup water
1/2 teaspoon of salt

Bring the water to the boil, add salt and rice and reduce to a simmer for 15 minutes.
Meanwhile..

Microwave 2 T white vinegar and 1 dessertspoon of sugar until dissolved.

Filling:
1 can of tuna in oil
Cucumber and radish - sliced into strips

Mehtod:
When the rice is cooked, add the vinegar mixture and stir through until its all absorbed.
Cool the rice mixture.
Place a nori sheet shiny-side-down on your rolling mat.  Cover with rice from side to side, but leave a 1-inch spacer on the top and bottom


Place your “fillers” (tuna, cucumber & radish) on the edge of the nori sheet closest to you. Make sure the fillers are in front of the rice.



Using you rolling mat, nudge the roll forward. Squeeze the roll tight to ensure the edge is sealed.


Remove your roll to a cutting board, and cut into 6-8 pieces.
Enjoy by dipping into soy sauce . I put a little wasabi (pea size) in the base of the dipping bowl and add the soy on top, mix with a spoon. I also serve some pickled ginger on the side. Enjoy



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