I LOVE SUSHI

I JUST LOVE THIS FOOD



250g sushi rice
Wild Alaskan salmon thinly sliced
Fresh tuna thinly sliced
Large shell on prawns (peel and slice in half)
Raw baby squids cleaned and sliced
Smoked salmon sliced
12 Fresh oysters
6 Fresh scallops
ginger fine shards
peppers sliced
spring onion sliced
soy
sake
mirin
kenjap soy
sesame oil
rice wine vinegar
wasabi paste (don't bother with the powder)
Japanese ginger for sushi
tempura batter mix
soda water (must be cold)
potato flour
oil for frying

I know this seems a lot of ingredients, but most of these items can be kept for over a year once opened in your larder, I use these ingredients a lot more than I thought I would now they part of my standard larder.

Sushi Rice - Wash the rice 3-4 times in cold running water, place in a saucepan with 330ml water, cover and bring to a simmer for 10 minutes with the lid on, then turn the heat off and don't touch for another 10 minutes.  Tip out onto a plate and cool quickly. 

Form into sushi balls and oblongs by firmly pushing the rice together in the palm of your hands, TIP keep your hands wet or the rice will stick.

Place a small amount of wasabi on the rice and then place a slice of the fish, and there you have it SUSHI.

Dips for sushi, first dip, mix soy dash sake, dash sesame oil and a  dash of rice wine vinegar.  Second dip, soy, kenjap soy and rice wine vinegar.  Third dip, rice wine vinegar, soy, wasabi and mirin.

Oysters Tempura, make the batter with approx 125ml ice cold water, don't stir, use chopsticks and just gently half mix, you want lumps of flour in the mix as this will puff up and creates that light spiky batter.  Fry in 200 degrees and drain before serving.

Ginger scallops, pan fry spring onions, peppers and lots of ginger, add the scallops for approx 3 minutes till just cooked, a couple of tablespoons of water and season to taste.