Turning Japanese

Forgive my unseasonal posting! This was first published in Eat Derby Magazine (Issue 2) as part of their lead up to the festivities. However, sushi is still good any time of year so have a go this summer - but remember to make sure your fish is very fresh and keep it properly stored!

Photos once again provided by the wonderful Mr. Pullen, who, despite his protesting, didn't die from eating raw fishies. This one's for you, Lee!

Enjoy...

Christmas is fast approaching and with it the usual dearth of hastily prepared buffets containing nothing more exciting than sausage on a stick and the endless rotation of turkey and overcooked Brussels sprouts. So if you want something a little more exciting, not to mention healthy, to tempt your guests with this Christmas then why not go east and make some sushi!

Selection of Japanese ingredients

But isn’t it all raw fish?

The good news is there is more to sushi than raw fish – although raw fish is a big part of it (see my section on sashimi). Sushi actually refers to the vinegary rice used as a base for the dish. You can buy sushi rice at an Oriental store or your local supermarket. This can be combined with meat, vegetables, tofu or the aforementioned raw fish to create a number of bite size treats. Just make it up to the packet instructions, making sure it’s nice and sticky so that it will hold its shape. Once the rice is cooked you have to season it with a mixture of rice vinegar, sugar and salt (300g cooked rice should be seasoned with 30ml vinegar, 20g sugar and 1 tsp of salt) then let it cool. Do not refrigerate – it will be ok for up to four hours at room temperature.

TIP : When handling the rice, make sure your hands are slightly wet. This will stop the rice sticking to your hands.

Starting off small


Ebi (prawn) Nigiri

Nigiri is the absolute simplest form of sushi to make and a great one to make when you’re a complete novice. Take a small handful of the rice and shape into an egg before flattening it slightly so that it will sit on a plate without rolling. Smear a pea-sized amount of wasabi on top before finishing it with a thin slice of fish, shellfish or vegetable – cooked prawns or a slice of pepper work really well and look great.

You gotta roll with it…

Maki is probably the most recognised form of sushi. A filling of fish, shellfish, meat or vegetables with rice is wrapped in nori (seaweed) and cut into small rolls. This can be a bit daunting the first time you make it but with patience and a bit of practice it is very rewarding.

You will need a bamboo rolling mat (a bamboo place mat works just as well!) with which to create your roll. Place a sheet of nori on your mat rough side up. Take a handful of the rice you prepared earlier and put it on the middle of the nori, spreading it outwards to cover the nori but leaving a 1cm margin at the top end.

Preparing the roll

Smear a dab of wasabi down the middle of the rice and place your filling on top, making sure it is the same width as the rice.

Tip: Dry your hands thoroughly before handling the nori – if it gets wet it will split.

Now get ready to roll! Lift the edge of your mat and fold it forward so that it covers your filling. Lift the mat slightly to uncover the roll again and roll until the two edges of nori meet to form a seal.

Ready to roll...

Now cover the roll with the rolling mat and press down gently to form a nice even log shape. Transfer the log to a chopping board and, using a sharp knife, cut the log in half. Placing the two halves side by side cut the rolls into three equally sized pieces.

Tip: Wet your knife a little to stop the rice sticking to it.

Tuna Maki with Ginger

Sashimi

Now I know what you’re thinking. Raw fish. That’s ok – it’s everyone’s first fear when the word sushi is mentioned. It is delicious so if you think you can stomach it go to a fishmonger and ask them for very fresh (sashimi grade) fish. This is very important – it means the difference between enjoying a meal and a trip to hospital! Serve the fish sliced 1cm thick with a small green salad, some soy sauce and wasabi for dipping. Tuna and salmon are both popular but don’t be afraid to experiment – trust your fishmonger! A good fishmonger should also be able to fillet your fish and make sure there are no bones.

Suggested fillings/toppings

Once you gain confidence in your sushi making skills you can be as bold as you like with the filling! Use seafood sticks or tinned fish if you don’t like the idea of eating it raw – tinned crab mixed with a little mayo and wasabi is very tasty. Put a twist old Christmas favourites using your leftover turkey and cranberry sauce and some chives, or roast beef and mushrooms for a different take on Beef Wellington. Give vegetarians a break from nut loaf with fillings such as asparagus, cucumber, butternut squash or, my favourite, avocado!

Useful websites

How to make sushi – a great resource with cartoon diagrams for each step – Makemysushi.com

Online Japanese Supermarket – order all your nori, sushi rice and other Japanese condiments online – Japancentre.com or Japanesekitchen.co.uk