So one cold Genevois evening, the American and I decided that for dinner we wanted to try something different, interesting, something light and yet substantial at the same time. A meal that would bring some fun in its making, and give us a challenge, all helped long with a healthy sprinkling of competition.
Competition in my eyes, can serve only to improve any endeavors in the world of culinary experimentation. It is, in fact what drives many of my own creations, borne out of a desire to improve and put my spin on the recipes that I find… and so the great “sushi off” began.
- 1 portion of rice, specifically for sushi making you should use sushi rice however prefer brown rice cooked via the absorption method (1 cup rice to 2 cups water), boiled and then simmered until the rice is soft … with a cheeky little dash of soy added for extra flavour
- Sushi fillings of your choosing, we used cream cheese, smoked salmon, avocado, cucumber cut into batons, ready-cooked shrimp and grated carrot
- Toppings, again to your choosing, we used wasabi-coated peas and crushed prawn crackers, but I would suggest also peanuts or perhaps toasted sesame seeds
- 1 measure of mayonnaise
- 6 sheets of nori seaweed
- wasabi sauce
- 1 egg-cup of water for sticking the finished sushi rolls together
Now here is the fun part, there actually isn’t really a method. We all know how sushi works, its simple and fun, no need for fancy equipment, however If you insist on a method or at least some direction then here it is.
You take one sheet of the nori seaweed and lay it flat on the work surface on top of something to roll the finished sushi against ( I used sandwich bags) but a sushi mat, table mat, freezer bags or even a ziplock bag would do the trick. Fill one-third of the seaweed sheet with cooked, cooled rice mixture about 1.5 cm high. Top the rice with fillings of your choice, mix and change-up your ingredients to vary each roll or keep them all regimented and same-ey for a cute canape idea.
Then roll, gently but swiftly, don’t be frightened, it’s not at all like making a swiss roll, the ingredients wont all spill and fall out, the seaweed won’t tear and split but you really should make sure you complete your roll first time, unwinding the sushi roll when its filled is a no-no and its the only time I have ever seen disaster!
Stop an inch short of closing the sushi wrap just long enough to run a wetted finger along the edge of the seaweed sheet before closing the sushi roll, it will hold your finished roll in place.
Chill the finished rolls in the fridge for 30 minutes so that the rolls can firm up, once this is done you can remove them and cut them into 3cm rolls (do this with a sharp knife and take care to make them even and straight), upend and arrange them on a plate and tuck in. we served ours with the remaining wasabi nuts, a simple shop-bought seaweed salad, miso soup and some prawn crackers.
Our finished rolls are below for your viewing pleasure!