Sushi

I love sushi and getting hold of sushi here is easy, but it's holidays so I don't need easy. I needed a challenge, so here from my very own kitchen a variety of sushi rolls...

Sushi Rice
Makes: 6-9 Rolls
Prep Time: 2 mins Cook Time: 10 mins
3 cups sushi rice
3 & 1/2 cups water

Sushi Seasoning
½ cup of rice vinegar
2 tablespoons of sugar
2 teaspoons of salt

1. Wash the rice in running water for 1-2 minutes until the water runs clear. After you are done washing, take the rice and place it in a pot, add the water.
2. Cook on high heat at first, stir every minute or two, until the water boils. Then, lower the heat to low and cover the pot. Stop stirring.
3. While the rice is coking prepare the sushi seasoning by placing all ingredients in a small pot on medium heat and stir until the salt and sugar have dissolved.
4. After 6-8 min, check the water level - If there is no more water the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom.
5. Use a wooden spoon to remove the rice from the pot. Do not scrape the rice out of the bottom of the pot (the rice at the bottom will be dry and won't taste as good). Place the rice into a plastic or wooden bowl to chill. Pour the sushi seasoning over the top and stir through.

The sushi you make is up to you. I did both inside out and regular rolls and created a range of fillings based on what Rory and I like.

Spicy Tuna
Tuna steak
3tsp Sriracha sauce
1/2 tsp Sesame oil
1 sheet of Nori
1/2 cup sushi rice

1. Combine the Sriracha sauce and sesame oil in a bowl.
2. Place the nori shiny side down on the bamboo mat, cover with rice - slightly dampening your hands (1/4 cup water with 2 tsp rice vinegar) will make spreading the rice much easier as it won't stick to your fingers.

3. Lay the cubed strip of tuna across the rice and top with the sauce.

4. From the bottom end, start rolling the nori sheet over the filling tightly and firmly with the bamboo mat until the bottom end reaches the nori sheet. Squeeze tightly. 


5. Gently and carefully unfold the mat, leaving the roll tightly tucked. Reposition your hands on the mat to roll the sushi over further. At this point he bamboo mat will have overhang, be sure to keep this folded up so that it doesn't get trapped inside the roll.

6. Slice the roll into individual pieces.

*I had looked at a few recipes which suggested only using half the nori sheet per roll, but I found this made a very small roll. With the section I cut off I tried again and was able to create a spiral finish which looked much better than the squished up original.

Philadelphia Roll

Salmon Fillet

Cream cheese

Seasame seeds

1 sheet of Nori
1/2 cup sushi rice

This roll was an inside out version. 

1. Lay the nori sheet down and cover with rice. Sprinkle roasted sesame seeds over the rice and then flip the nori sheet over so the rice is in contact with the bamboo mat.(Cover the bamboo mat with cling film for this one so you don't spend hours cleaning squished rice out of the gaps in the mat) 

2. Lay the salmon onto the nori and then spread cream cheese along one side.

3. Roll, cut and enjoy

On my trip to collect supplies for the sushi I found tempura batter mix so as an experiment we fried half of the philadelphia rolls in tempura batter. 

1. Dip prepared roll in tempura batter flour and then dredge through the batter mix. 

2. Shallow fry in oil (170 degrees).

Tropical Roll

Tempura Salmon

Mango slices

Avocado slices

Cucumber slices

Japanese mayonnaise

Toasted coconut

Sushi rice 

Nori

1. Pepare nori and rice as per philadelphia, sprinkling instead with roasted coconut. 

2. Flip the nori sheet over and lay all ingredients down onto the seaweed.

3. Roll, cut and enjoy!

Spicy Salmon

Salmon Fillet
Salmon Roe

Sriracha sauce (as per spicy tuna)

Wasabi

1. Prepare the nori as per the spicy tuna recipe.
2. Lay down the salmon fillet, add the salmon roe, sriracha sauce and spread on some wasabi.

3. Roll, cut and enjoy!

This sushi was amazing (even if I do say so myself). I may never order sushi out again!

Orange and Poppy Seed Muffins

This wasn't on the original bucket list (Yes I know I know there's been lots of these lately! I really need to update the list) but I found poppy seeds in the supermarket the other day and so I thought there was no time like the present. 

Orange and Poppy Seed Muffins with Cream Cheese Icing

Serves: 12

Prep Time: 10mins 
Cook Time: 25mins

1 tbsp poppy seeds

3/4 cup milk

2&1/2 cups Self Raising flour

3/4 cup caster sugar

125g butter (melted)

2 eggs, lightly whisked

2 tsp orange rind

1/4 cup fresh orange juice

1. Preheat oven to 190C. Line a 12 cup muffin tray with paper liners. 

2. Place the poppy seeds and 1/4 cup of the milk in a small bowl. Set aside for 10 mins.

3. Combine the flour and sugar in a large bowl. Add the poppy seed mixture along with the remaining milk, butter, eggs, orange rind and juice. Stir until ingredients are just combined.

4. Spoon the batter into the prepared muffin trays. Bake in the oven for 25 mins. Remove from the oven and place on a rack to cool.

Cream Cheese Icing

Cook Time: 5mins

200g cream cheese (softened)

60g butter (softened)

1tsp vanilla

Icing Sugar

1. Use an electric beater to mix the cream cheese, butter and vanilla. 

2. Gradually add the icing sugar until the icing reaches the desired consistency (this will depend on what you're using it for).

3. Pipe on to the cooled muffins. Garnish with remaining poppy seeds or orange slices.

I was worried when these came out of the oven, they weren't as orange as I expected and I feared I had under estimated the amount of juice required. Despite the light colouring the flavour was just right and the cream cheese icing made a perfect topping. 

I have left some un-iced as I know they'll be great for breakfast!

(There is a distinct lack of process photos for this recipe, Rory decided he wanted to play around with some camera techniques and was more focussed on the end product than what I was doing in the kitchen. Oh well!)

Mexican Lasagne

Rainy days + holidays = Bucket List...

This one went on the list because Rory loves both Mexican food and Lasagne. I'm not actually a fan of either so he was a willing subject to taste test along the way.

Mexican Lasagne

Serves: 4

Prep Time: 10mins Cook Time: 65mins

500g Mince

300g Refried Beans

3 Jalapeños (chopped)

3tbsp Taco Seasoning (see recipe below)

1tbsp Hot Salsa

150g Grated Cheese

12 Lasagne Sheets

200g Hot Salsa

1 cup Water

Guacamole (see recipe below)

Tomato (diced)

Capsicum (diced)

1. Preheat oven to 350. In a skillet cook the mince and drain. Stir in the beans, jalapeños, taco seasoning and 1 tbsp of salsa.

2. In a ceramic baking dish layer 1/3 of the lasagne sheets (uncooked) and cover with half of the meat mixture. Sprinkle with 1/3 cheese and repeat. Placing a final layer of lasagne sheets on top.

Half way through the layering

3. Combine the salsa with the water and pour over the top of the sheets, sprinkle with remaining cheese. Cover and bake for 1 hour. 

Ready for the oven

4. Top the lasagne with guacamole and the chopped capsicum and tomato. Return to the oven for 5 minutes. Allow to stand for 10-15 mins.

It's only fitting that this was baked in my ceramic dish from Mexico

OK so I forgot to cover the lasagne when it went in the oven which meant it wasn't quite as moist as it should have been, but given Rory went back for seconds and I'm pretty sure the leftovers won't be left over for long and it wasn't too much of a disaster.

The recipe I adapted this from called for taco seasoning and while that's fairly easy to come by here I decided to make my own...

Taco Seasoning

1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1&1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper

1.Mix all spices together until well combined. Use immediately or store in an airtight container in your spice cabinet and use as needed. 

This can easily be made in bulk and added to a spice rack.

I also went with my own guacamole.

Guacamole

1 Avocado

1 Lime (juice)

1 small Tomato

2 tsp Taco Seasoning

1/4 onion

1. Blend all ingredients in a food processor.

This makes a smoother than normal, more paste like, guacamole which was ideal for the topping of the lasagne.