Still on the matter....Sushi

Hi guys!!!

So, still on the sushi matter. 

After I had downed (ate) the first batch of sushi rolls, believe it or not.... I was still hungry. 

But now, I was very inspired to try my hands on these beauties. I think they are called California rolls or something like that.  Not sure really....so please don't ask. But I guess the names of the different rolls pretty much depends on its contents. The ingredients and technique are still the same as the previous sushi roll, with the only difference being that the rice is on the outside.

If you want to learn how I made the sushi rice and other accompaniments, then do check out my previous post.  I've got everything explained in full detail.

I'm just going to start from the roll itself this time, b'cos thats where the difference is. 

Instructions

1. Place a sheet of cling film on the bamboo rolling mat and secure tightly. However, it should be  flexible enough to wiggle as the mat does. 
2. Place a sheet of nori on the mat, shiny side down. Slightly wet your fingers, then take the rice and spread it across the nori sheet.
3. Heres the tricky part. Once your sheet is covered, invert (turn upside down) the sheet with the rice. Now the rice is facing the bamboo mat and the shiny part of the sheet is facing you. 
4. Place the crispy prawns, avocado and cucumber strips across  the sheet. However, this time the contents should be placed slightly before the middle, and not exactly in the middle of the sheet.
5. Begin to roll/fold the bamboo mat, making sure your fingers are holding the contents in place. Fold the roll securely in place by gently pressing the mat over it. Transfer onto a cutting board.
6. Sprinkle some dark sesame seeds across the top and sides of the rice (don't worry, it would stick).  Place a sheet of cling film on the coated roll, and use the mat to gently press the seeds on the rice.
7. Remove the mat. Using a sharp knife, with water across the blade, cut the roll in half. Then cut out as many pieces as you want. You'll most likely get 8 pieces. Place the mat over it, and gently press it into shape again.
8. Remove the cling film, and transfer them onto your serving dish. Drizzle your sauce over the top of each slice and serve.
   

Tips

• Ensure you cover the mat with the cling film, or else you'll be cleaning sticky rice out of the crevices of the mat for a while.
• Do not press the inverted sheet onto the mat, the rice is already stuck on the nori, no need to stick it to the mat too (cling film or not).
• Ensure the rice and nori sheet are placed well on the mat. The mat is rectangular, with a flexible side, and a not so flexible side. So to prevent having to turn the sheet or mat around (especially after you've placed your contents), check that it is placed properly.
• Remember to clean your knife after each cut, and run some water across the blade to ensure clean cuts.
• You can put some wasabi paste at the side of the plate if you need some.

Its Sushi my dear Watson.....Sushi

Hi guys!!!

Okay, so from the title you can guess what I'm making for lunch today. Isn't it hilarious though....an Igbo, Nigerian girl making sushi. Yeah, I thought so too. My love for food has surpassed even my own comprehension. In the words of my favourite villain "think global, not local". 

So, can you imagine what made me venture into these uncharted waters?....Go on, take a guess. It wasn't from reading the menu in a Japanese restaurant, or watching an episode of Naruto. No, my inspiration came from a pair of chopsticks. And not the ones in a restaurant, but the ones I was using for my bun. 

Now, Ive never used chopsticks to eat before, I've only ever used them as a hair accessory, but I really wanted to learn. So I thought to myself what better way to learn, than to make my very own sushi rolls and practise with it. I don't have to pay for it outside, I'll just buy the ingredients, and most importantly, I don't have to worry about embarrassing myself in public. The only thing I have to worry about really, would be the look on the check-out girls face as she scans my 'groceries'. 

Of course to learn how to use my chopsticks and to make the sushi, I had to consult the oracle 'Youtube'.  After watching a few videos, and seeing the numerous steps, I said to myself " Self, you're in way over your head". But, I learnt a lot and couldn't wait to try my hands on it. 

So heres how I did it....

Ingredients 

For the Crispy prawns

• 53.3g Tempura batter 
• 75mls of cold sparkling water
• A pinch of salt
• 12 King prawns
• 2 cups of frying oil

For the sushi rice seasoning

• 5 tablespoons of rice vinegar
• 3 tablespoons of sugar
• 2 tablespoons of salt

For the dipping sauce

• 2 tablespoons of Siracha sauce
• 1 tablespoon of sweet chill sauce
• 2 tablespoons of regular mayonnaise

Everything else

• Half an english cucumber
• Half an avocado
• The juice of half a lemon
• Wasabi paste
• 2 cups of water
• 1 cup of sushi rice (sticky short grain rice)
• Black sesame seeds (optional)
• A bamboo mat
• 2-3 sheets of Nori (Paper-thin Roasted seaweed)
• Cling film
• Wooden spoon or spatula

Instructions

1. First make the crispy prawns. Heat your oil in a deep-fryer of deep pot. Combine the tempura batter and salt with the cold sparkling water, and mix until you have a pancake batter consistency.  Coat the king prawns in the batter and place into the hot oil. Allow it to crisp up in the oil for about 2 mins, take it out and drain on a paper towel. 
2. Next, make the dipping sauce. Combine the siracha, sweet chilli and mayonnaise and transfer to your sauce plate or container.
3. To make the sushi rice and seasoning. Transfer the rice into a bowl and wash it till the water becomes somewhat clear. Place the rice and water in a rice cooker or pot, and allow to cook until tender. In a cup, combine the rice vinegar, salt and sugar, and set aside. Once the rice is done, remove from the heat, and drizzle in the rice vinegar seasoning. Using slicing motions (not stirring) and a wooden spoon or spatula, combine both, taste and leave to cool.
4. Chop your other accompaniments i.e the cucumber and avocado into thin strips and set aside.
5. Now to make the sushi rolls. Place half a sheet of nori on the bamboo rolling mat, shinny side down. Slightly wet your fingers and take about a handful of the rice and spread it over the nori. Make sure to leave about half an inch of nori space without rice for folding. 
6. Put a small amount of wasabi paste on your index finger and spread along the middle of the rice on the nori sheet. Place your crispy prawns, cucumber and avocado in the middle along the strip of wasabi paste.
7. Take the bamboo rolling mat with your thumbs like you're about to roll it, and use the remaining eight fingers to hold the  contents in place. Now fold/roll the mat, making sure to press gently as you roll.
8. Once your roll is fully formed, cut it in half. Place both halves side by side and cut into quarters or sixes.
9. Place them on your platter, and drizzle the dipping sauce across them. You can play with the sauce by making nice and creative designs on your rolls. Now its ready to eat.

So, there you have it.... my take on the classic sushi roll. It was really delicious and refreshing, definitely going to make it again. And oh yeah...of course I used my chopsticks.

Tips

1. Don't forget to squeeze some lemon juice on your avocado after slicing them, to prevent them from turning brown.

Its Crispy Prawn & Jellof Rice- Made ridiculously easy

Hi Guys!!!

So I had a long day at work today, and I came home hungry and exhausted. I had branched into Tesco on my way back and just picked up some cooked king prawns. Im getting a bit tired of chicken at the moment, so decided to try something different. I really didn't want to start making anything that would keep me in the kitchen longer than 30 minutes, so I figured a nice surf and turf would be perfect. 

Now remember, I said I didn't want anything too fancy or time consuming, so my turf isn't going to be a nice juicy steak or fillet minion ooh....its simply my old best friend bacon. 

Now I must admit, theres a little work to be done in the preparation, but thats my fault cos I wanted my prawns crispy and not plain. 

But for the entire preparation, I didn't use more than a pot and a pan for the cooking process. Even though I knew well and good that I could have just used one pot for it all. And ohh yeah, everything was done in under 30 minutes. 

So for this you'll need;

Ingredients

• 2 bags of 62.5g uncle ben's long grain rice (boiled)
• King prawns (as much or little as you want)(thawed)
• Half a teaspoon of ground black pepper
• 1 tablespoon of salt
• Half a teaspoon of cayenne pepper
• I tablespoon of corn flour
• 2 Strips of bacon
• Half a cup of chopped/crushed tomatoes
• Half an onion (chopped or diced)
• Half a cup of olive oil
• Half a teaspoon of garlic granules 
• Half a teaspoon of curry powder
• 2 cubes of maggi or 1 cube of OXO chicken
• Chopped parsley (garnish)

Instructions

1. Place your king pawns in a small bowl, and season with a pinch of salt and black pepper. Add the cornflour to the prawns and toss it to combine well.
2. Put half of the oil in a pan/wok and allow to heat up (but not smoke). Then transfer the coated prawns. Allow the prawns to become crispy, then remove then from the oil.
3. Transfer the bacon in to the same pan and allow to sizzle away. Once its crispy enough, remove it from the oil.
4. Toss in your chopped onions into the same oil, and allow it become tender. It would absorb those delicious bacon fat and fond (brownish stuff) stuck to the pan. You can add more oil if you wish.
5. Add in your crushed tomatoes and allow it to cook for about five minutes. (Maggi cubes/OXO + Half cup of Water = Good stock). Add your stock into the tomato and bring to a boil for 5 minutes. Add your curry powder and garlic granules.
6. Transfer the bacon into the pan accompanied by the rice and mix well. Season with the remaining salt as desired.
7. Once its hot enough and well combined, serve in a plate, top it with your crispy prawns, and of course a little parsley garnish never hurt.

Tips

Now, I know some people just can't stand the thought of mixing their rice, and would prefer to allow it cook. But remember, the rice is already cooked. Just imagine it as stir-fry. So unless you want your rice to turn to mush, stir that pot honey.

Also, theres nothing wrong in boiling your rice as soon as you start. Actually Uncle ben's only takes about 8-10 minutes to boil, which is still within my time range, especially if you're multi-tasking. 

This recipe is so deliciously easy, trust me....you'll be going in for seconds.