My kids love sushi but last time I made it (a while a go) they didn’t eat it...So this time I mixed it up! It takes a while to make lots of sushi rolls so this time I put all the components out on the table and they got to choose their own sushi wraps. The both of them loved it and went back for thirds.
Tips for crumbing meat… make sure the pieces are nice and flat so they cook quickly before the crumb gets too brown. You can also finish it off in the oven. You will find a crumbing instructional video on here if you need it.
Use what ever fillings you like - this was just to show you don’t need to buy capsicum and cucumbers to make sushi in the middle of winter. The slaw was actually really delicious and you can use any vegetables in it.! The lacto fermented carrots would have worked nicely in these wraps too.
Fillings we had…
Nori and sesame crumbed chicken (or any meat, fish or tofu)
Slaw - see below
Sesame egg - 2 eggs, beaten, cooked in sesame oil with a sprinkling of sesame seeds until it forms a pancake, then cut into strips- a favourite with a the kids
pickled ginger, soy and wasabi. Shichimi togarashi, lime wedges
9-10 pieces of nori (one went into the crumb)
Nori and sesame crumbed chicken
4 skinless and boneless chicken thighs – about 500g or use any meat, fish or tofu
The marinade is great so I would recommend it! - Mix altogether and add meat.
2 T soy
2 T mirin
1 T white miso
1 T maple syrup
1 tsp fresh ginger
1 tsp sesame oil
1 cup almond meal or panko
½ cup fine coconut or extra sesame seeds
½ cup sesame seeds
1-2 sheets of nori, cut with scissors or 2 T kelp flakes ( I used 1 sheet nori and 1 T dulse flakes)
Salt and pepper
2 eggs - you may need one more or use a splash of milk to stretch it
about half a cup of cornflour or similar
Marinade the chicken. You can of course to this in advance,
Set up 4 plates or bowls. One with flour, one with egg, one with the crumb and one for the finished meat.
Heat enough oil so it covers the base of the pan and pan fry the chicken until it is golden and cooked through. If you’re using the almond meal it browns quite quickly so you are better to finish it off in the oven.
Perfect Sushi rice
2 cups sushi rice
2.5 cups water
1/4 cup rice wine vinegar
1.5 T sugar
1 tsp salt
Place the rice in a sieve an wash the rice well, you want the water almost running clear - a bit of starch is good though. Drain well. Place in a medium pot with the water and bring to the boil. Place a lid on and turn down to low for 15 minutes. Don’t peep! Remove from the heat but keep the lid on and leave for another 10 minutes.
Meanwhile in a small pot dissolve the sugar and salt in the vinegar..Spoon into a non metallic bowl or dish and pour over the vinegar mix. At a 45 degree angle cut the vinegar mix in to the rice, gently separating the grains. If you’re doing this in advance, place a tea towel over it until you are ready to use the rice. Rice is ok at room temp for up to 4 hours.
Slaw with miso lime dressing
Use anything here - broccoli, cabbage, carrots, kohlrabi, brussels, spinach, celeriac, cucumber and capsicum when in season. Mix all together and season to taste.
I used 4 carrots, 1 small kolhrabi, 4 silverbeet leaves - shredded - about 6 cups
4 T mayo
1 T white miso
juice of a lime - about 2 T