Sushi for the Solstice onwards.
- Sushi rolling mat
- Sushi rice
- Nori (seaweed sheets)
- Rice wine vinegar
- Smoked Salmon
- Spreadable goat’s cheese
- Soy sauce
First of all, make the sushi rice. Use around one cup of rice per person. Put the rice in a pot and fill with cold water. Using your hands, move the rice around till the water turns creamy. Drain the water and repeat this step until the water is clear. Let the rice sit in water for around 10 minutes.
Drain again, then add the same amount of water as you did rice (e.g 2 cups of rice/2 cups of water). Place a clear lid or plate over the pan, then put it on the highest heat until it begins to boil. Once it is boiling, set a timer for 7 minutes. After 7 minutes, reduce the heat to a simmer for 15 minutes. Be aware that some rice will burn to the bottom; this is normal. Now take the rice off the heat and stir in a tablespoon of rice wine vinegar per cup of rice used, and a pinch of salt and sugar to taste. Set the rice aside to cool.
Meanwhile, cut the woody ends off a bunch of asparagus, and steam for a few minutes until they are cooked but still crunchy. Cut into very thin pieces.
Arrange a piece of nori on the rolling mat. Spread a thin layer of rice over the nori, dipping your fingers in a bowl of water throughout to keep the rice from sticking too much. Leave a centimetre gap at the top of the nori.
Spread a thin layer of goats cheese on the middle of the rice. Add strips of salmon on top, then the pieces of asparagus. Taking the bottom of the rolling mat, roll it away from you while pressing it lightly until you have made a tube with the filling inside. Press along the mat to secure it, then continue to roll and press until you have a finished roll.
Place the roll on a chopping board, and using your sharpest knife dipped in water, cut the roll into sushi pieces. Repeat for more rolls, using any ingredients you can think of. Dip the sushi pieces in soy sauce and a little wasabi before eating.