Homemade Sushi For Lunch

K-drama has in a way influenced my love for Korean dishes . My daughter has played a part too in influencing me towards  Korean and Japanese food.  In the past few years , my Wildboar has taken a  liking to sashimi and kimchi too.  It makes eating so much fun now that we both have common food interest.  We eat Japanese food quite often too.  Today post is on my homemade sushi ....

We had a sudden craving for some sushi and since there is still have half a bag of short grain rice in the fridge, I made some sushi for our lunch.  It is light and easy and fun time for me too.  Jusco is nearby ,  bought some chuka idako and some japanese cucumber and I am ready to go.  I cooked some chicken kimchi and egg omelette for fillings besides the chuka idako for the WB. Sushi is such a versatile rice roll.   You can have any fillings of your choice.  Hubby loves the sushi I made . Oh well, as long as he is happy, I am happy too . I don't mind making sushi, its fun and I love eating them.

I realised I have not been active in blogging since I retired but that does not mean I have stopped cooking :) in fact I have been cooking more than before , just can't find the time to blog. I have been very preoccupied with the garden and photography :p 

fillings - chuka idako, egg omelette and chicken kimchi

 

this may need practice :)

I need to practice more for a perfect looking sushi roll

 

happy that I managed to make a perfect one and that the fillings

did not oozed out of the roll :p

serve the sushi on the new piece of pine wood for serving

from Daiso

the chicken kimchi is as good as the chuka idako maki

Sushi Rice ( adapted from Sushi Tales by Roger Wong )
 
250 gms short grain rice

500 ml water

1 piece 10cm x 10 cm konbu ( kelp) * optional

Seasonings:

20 g fine salt

75 g fine sugar

100 ml Japanese rice vinegar

Method:

1. Mix salt, sugar and vinegar in the pot and simmer over heat till mixture is dissolved. Set aside.

2. Using both hands, wash rice gently for a few times till rice water becomes perfectly clear then drain. Add some water and soak the rice for 30 minutes. Drain and add 500ml water. Add in the konbu and cook for 15 minutes in a rice cooker. When the rice is cooked, let it stand in rice cooker with covered lid for 15 minutes before removing lid.

3. Transfer cooked rice into a wooden rice tub, pour prepared seasonings mixture evenly over sushi rice and stir well with wooden lade . Use a fan to cool the rice for 5 minutes. The rice is ready for use.

** ( I used only 3/4 of the vinegar mixture )

Omelette Nigiri ( adapted from Sushi Tales by Roger Wong)

Ingredients:
1 piece roasted seaweed sheet
400g sushi rice

Omelette

12 eggs
70g sugar
2 tsp salt
40 ml Japanese rice wine (sake)
180 ml fresh milk
1 tbsp cornstarch

Method:
1. Combine all omelette ingredients and bet evenly.

2. Heat up some oil in a square pan. Swirl the pan to ensure the whole pan is glazed with oil. Pour in about 90 ml of omelette mixture and cook over medium heat till 90% done. Fold it up to the side with a thickness of about 6cm using chopsticks.

3. Heat up some oil again on the empty part of the pan and add more omelette mixture. Lift up the omelette slightly at the side to allow the newly added omelette mixture to flow underneath. Cook till 90% done then fold it up again and set it on top of the previous omelette.

4. Repeat the steps until all omelette mixture is used up. Square omelette with a wooden block and remove. Leave to cool.

Cut omelette into 20 slices. Cut roasted seaweed sheet into 20 strips of size 10.25cm X 1 cm
Mould sushi rice into 20 rice balls. Place a sushi rice ball on top of each slice of omelette and press each rice ball into rectangular shape. Flip over and press a few more times till omelette is secured to the sushi rice. Wrap rice ball with a roasted seaweed strip and serve.