World Influences

Sushi

OK, first of all, let me explain, I am not Japanese and the recipe that will follow is bound to offend a few Japanese people, I do apologise. But it is still pretty good, at least to my European taste buds, and it makes everyone very happy + it’s quick to make!

Ingredients:

Sushi rolls (makes 6-8 pieces, e.g. Sushi Nori Clearspring)
250g cooked short grain rice (sticky texture, slightly cooled)
1 tbsp tahini
1 carrot cut into strips, 5 mm thick and wide boiled for 1 min with pinch of salt
Cucumber sliced
This is where I got it un-Japanese: smoked Scottish salmon (well...-raw would be the norm)
Bamboo Sushi mat (didn’t have it, used a cloth instead).

Preparation:

Position the nori seaweed sheets onto the Boamboo mat, place the sushi rice on with all other prepared ingredients, strip of salmon and one strip tahini in the centre. Roll to form sushi (roll up gently but firmly, wet the edge to seal.

Slice and serve with pickled ginger.