This is one of my fave easy dinners to make when I’m feeling like sushi but don’t want to fuck around with nori and rolling mats. It’s also great for using up miscellaneous bits of leftovers or veggies on their last legs the fridge.
What you need:
- Sushi rice
- Some form of protein (or nah, it’s coo)
- At least two other ingredients or vegetables.
You can go about this many ways, maybe deconstruct your favourite roll, or add a pile of favourite sushi ingredients.
- Raw or cooked fish (teriyaki chicken or beef also works great)
- Cooked yam
- Green onion
- Agedashi tofu or any cooked/crispy tofu
- Tamago (sweet folded egg)
- Garnishes like sesame seeds, nori, pickled daikon, tobiko, etc.
Really, use whatever you enjoy.
For mine I used cucumber, some bok choy (I had sautéed in sesame oil, soy sauce and ginger), marinated spicy tofu, raw salmon and green onion.
Basic Sushi Rice:
- 2 cups sushi rice (or any short grain is fine)
- 2 1/2 cup water
- 3-4 tablespoons seasoned rice vinegar (you can season your own but this is easiest)
- Wash your rice in several changes of water until the water runs clear and very carefully drain. (or be like me and spill a good amount of rice into the sink)
- In a medium pot, over moderately high heat, combine rice and water. Bring to boil, then cover and reduce heat to low and simmer until water is absorbed, about 20 minutes. Remove from heat and let rice stand, covered, 10 minutes.
- Transfer rice into a bowl and with a rice paddle gently fold the rice vinegar until it is absorbed. Taste and adjust if you want a stronger flavoured rice.
There’s this whole thing about fanning the rice and cooling it properly but we’re not trying to make fancy sushi rolls or anything like that, so I wouldn’t worry.
Then all you need to do is assemble! Rice in the bottom, top with your favourite ingredients and enjoy!