Simple Sushi

Do you guys like sushi? I really do. I love it so much and almost every week I went to Sushi King with my husband. 2 days before we were leaving Malaysia, we had a great dinner at Sushi King, but I was a bit disappointed because the salmon nigiri(my favourite) was out of stock at that time!

I'm really excited to be here because the grocery price is really reasonable and we always go to the Morrisons to buy some stuff. Last week we bought a salmon fillet for £9/kg. At that time, I did not have a sushi kit, so I cured the salmon first with some salt and sugar.

The curing process dehydrated the fish and thus, killing any bacteria that might cause any spoilage. Then, I kept the salmon fillet in a fridge for 2 days. After 2 days, I rinsed it under a running tap water and sliced it thinly for my sushi.

You will need a few items to make sushi such as bamboo mat, sushi rice, sushi nori (dried seaweed), sushi soy sauce, wasabi paste and some rice vinegar.

Ingredients for sushi rice:

2 cups sushi rice

2 cups water

Rice vinegar

Salt and sugar

Method:

Rinse the sushi rice in cold water until the water runs clear. Add 2 cups of water into the rice cooker and let it cook. Cool the rice on a flat plate and in another bowl, pour some rice vinegar. Add some salt and sugar. Pour the mixture onto the sushi rice. Have a taste. Cover the sushi rice with a damp towel while preparing the other ingredients.

Ingredients for Salmon Nigiri:

Salmon fillet

Sushi rice

A bowl of water

Method:

With your wet hand, grab about 1/2 handful of sushi rice and shape it into an oval form. Take a slice of salmon and smear about a pea size of wasabi paste along the fish. It helps the salmon to stick on the rice. If the sticky rice starts to cling at your fingers, just rinse your hand in a bowl of water.

Ingredients for Tuna Maki Sushi:

Cooked tuna

Cucumber, thinly sliced

2 tbs mayonnaise

A pinch of salt and ground black pepper

Nori sheets

Method:

In a bowl, mix the cooked tuna with the mayonnaise, some salt, sugar, and a pinch of ground black pepper. Have a taste.

Place a nori sheet (shiny side down) on a bamboo mat. Spread a handful of sushi rice over half of the nori sheet. Press the rice along the edge. Arrange the tuna and cucumber about 1 inch from the bottom of your rice. Roll up the bamboo mat tightly. Dip the knife with some water before cutting the maki. Serve with sushi soy sauce and some wasabi paste.