Forget salmon, fish eggs, sashimi de la la, WHY NOT grab the remains of last night’s chicken, beef or lamb roast for some delish sushi - a perfect recipe for economic,classy, guiltless digestion of RWC matches on tellie after a hard day in the office. Hai!
Ingredients
Cold meat
Cold roast veggies
Raw carrots or cucumber sticks
Home grown water cress for a bit of sting
Pickled ginger
Soy sauce
Wasabi
Sushi rice
Sushi sheets
Sushi vinegar
Sushi mat
Method
Cut lengthwise cold veggies (not the potatoes, fry them up with bacon for brekkie tomorrow).Cut one raw carrot ( or some cucumber, bamboo shoots, ... whatever is in your pantry or fridge. Avoid cauli, cabbage or broccoli).
Repeat the cutting process with the meat.
For sushi making technique see your local sushi outlet and, google, for example, click to view http://www.youtube.com/watch?v=w8Qpo4G42_A.
Usually it is easier having prepared all the individuals beforehand so all you need is to coordinate the different elements (filling, nori etc) to make the end product.
Cut the roll into decent bite size and put on Royal Dalton’s serving platter from Salvation Army!
Serve soy, Japanese pickled ginger and mayo on side
PS Rice cookers are cheap to pick up at Cash Converters and second hand stores and best way to make non-stick, stress-free rice quickly.
A rice cooker was my first ever dabble in kitchen appliances, and has paid good returns over the years cooking.
Sushi kits for an initial investment of $25 upwards , and which can be picked up from a supermarket near you, are also futures worth investing.
Wasabi, Japanese pickled ginger, soy are expensive at first but last for years,as they are used sparingly over time so worth the extra penny too.
Cheers
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