Tuna and sesame sushi and more….

Sushi has always been a bit of an iffy area for me. I try to avoid making it where possible- I enjoy munching on already prepared sushi rather than hand rolling it all. But when asked (politely) I couldn’t really avoid it any more. So out came the sushi mats, sticky rice, raw fish and seaweed and off I went!

At first I couldn’t bare the stickiness of the rice…it went everywhere. But by using wet hands I mastered the technique and now can’t stop!

To make a basic sushi rice I use 225g sushi rice and soak it for 45 minutes (trust me it is important) and then simmer for 20 minutes.

Meanwhile I mix 75ml rice wine vinegar, 1 tbsp sugar, 2 tsp salt and bring to the boil, dissolving the sugar and boiling off the sharp taste of the vinegar. Leave it cool then mix in with the cooked rice.

Once you have the sushi rice ready…you can use it for the usual sushi rolls which I made a tuna and avocado and salmon and cucumber ones

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I served these with a soy sauce dipping sauce mixed with diced red chilli and wasabi

I also tried out a sesame crusted rice with tuna and spring onion. And served this with a dipping sauce made from 1tbsp mayonnaise,1/2 tbsp sirachi sauce, 1 tbsp rice wine vinegar, 1/2 tbsp soy sauce and 1/2 tbsp sesame oil.

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But if sushi is still not your friend- try a really simple rice cracker and avocado bite. Simply topping the shop brought seaweed rice cracker with lime marinaded avocado, Greek yogurt, lime zest and chilli flakes.

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