Homemade Sushi?

odds-n-sods

you can use already cooked prawns - just chop them up and put in a very little mayo with sesame seeds.

mossstar

I make sushi often - for our lunches and the kid's lunchboxes.

I do all of the above - tuna and teriyake chicken (the kids love that one!). I recently discovered those wee tins of tuna with ginger and lime and they're brilliant with bits of carrot or pepper.

The other one is to make a very small 'omelete' with one or two eggs and then shred that for the roll.

My fav bit of the whole deal though, is the washabi!! ha ha

x

Fivenations

Rolling can be tricky but since not all sushi is rolled you might have more luck with another type. This site videojug shows how to make a Temaki cone. There is also Chirashi Sushi where the ingredients are layered or sprinkled over the rice - same flavour, different texture and very easy.

sylphraven

Well Done, great fun isnt it! I made it for the first time last month for OH's b'day as I wasnt willing to pay a bomb for four to eat a tiny amount, & it did work out soooo much cheaper. Also found homemade a lot more filling.

I used the same as you but also salmon & seafood sticks.

I've got loads left of the basic ingredients so with even the initial costs being lower than shop bought, it reduces it even more as I can get another 2 or 3 meals out of it.

Try googling homemade sushi, it'll bring up a lot of sites where you can get lots of different ideas.

floyd

I can't find anywhere near us that sells fish that is fresh enough for sushi. Supermarket fish just isn't good enough for sashimi and sushi but we have made vegetarian versions with avocado and cucumber and they were really tasty

Lord_Lardington

If I can't get fresh enough fish (which is virtually all the time unfortunately) I just plump for smoked salmon or the veggie options. I also find this a good way of tempting the more squeamish of my friends who don't fancy raw fish.

Caution: Boring Fishing story follows: The freshest sashimi I ever had was on Weymouth (Chesil) beach after I scooped a seabass out of the sea and scoffed it immediately it with pickled ginger, wasabi and soy. Hmmmmmmmmmmmmm...

odds-n-sods

Chefs tip: If teh fish isnt' fresh enough raw, cook it! Teriyaki marinade, or just poached in water with ginger, garlic and a little soy added. I often bake chicken in soy, a can of pineapple pieces with a little water - so that there is enough to half cover the chicken, let it sit, then bake.

Lord_Lardington

What a top tip, I never thought of that. Perhaps even a sort of serviche technique of chucking the fish into some lemon or lime juice would produce a nice suhi roll filling? Ho ho, morrisons fish counter for me tonight...

floyd

Lord_Lardington wrote: »

Caution: Boring Fishing story follows: The freshest sashimi I ever had was on Weymouth (Chesil) beach after I scooped a seabass out of the sea and scoffed it immediately it with pickled ginger, wasabi and soy. Hmmmmmmmmmmmmm...

I love hearing things like this, freshest we ever had was after OH caught a bass in Saundersfoot and we ran up the hill to flash fry it back home. Tasted completely different to the crap from the supermarket. I like catching whiting out the Mersey, its great stuff

odds-n-sods

ceviche would work as well - thinly slice the fish - salmon, tuna, or sea bass. Mix together lemon zest + juice, lime zest + juice, salt + pepper, a littel olive oil + some chopped coriander and a littel grated garlic. Pour over the fish. Leave a few minutes and hten eat with salad, or roll into the sushi with cucumber and avocado! *Note: doesn't need to be eaten with soy - dip the sushi into the leftover dressing!