Step one: Make snacks.
In this instance, I cooked up one of my staple foods, the ever-delicious tuna, avocado and cucumber sushi! Surprisingly, sushi is one of those foods which seems like a chore, but turns out to be ridiculously easy to make, tastes extra fresh and you can tweak it to your own subtle flavours so easily. To illustrate this point, here’s my “recipe” for sushi. Keep in mind, you will need some kind of bamboo rolling mat, or similar, to shape the sushi into the nice rolls.
1 cup of sushi rice
2 sheets of nori/seaweed
1 cup of water (I actually use a LITTLE over a cup)
1 tablespoon of sushi vinegar
1 small can of tuna, around 90grams (in olive oil, from preference)
1 tablespoon of mayonnaise (whole egg, again preference)
1 Lebanese cucumber (or part of a continental cucumber)
Half an avocado
Rinse the rice in a strainer/colander until the water runs clear. Put the rice into a medium pot with the cup of water, turn your stove on high until boiling; cover and reduce heat to the lowest setting/simmer for 10 minutes. After the 10 minutes is up, remove from heat and leave resting for a further 15 minutes. IMPORTANT: Do not lift the lid from your pot until after the full 25 minutes has elapsed! The steam that’s going on inside the pot is cooking your rice to perfection!
While the rice is cooking, drain the tuna and mix well with the mayonnaise. It will form a slightly sticky mixture and be very delicious. Slice your avocado, and cucumber into long strips; remove the seeds from the cucumber. Some people will scoop/scrap the seeds out with a spoon, but I simply cut the cucumber length-ways into quarters, then run the knife at an angle to cut away the seeds, then cut the cucumber to my desired thickness.
When the rice is all done, empty it out of the saucepan into a heavy bowl. I use a ceramic mixing bowl, but it would be traditional to use a specially shaped bamboo bowl; anything will do, really. Sprinkle the sushi vinegar over the rice, and using a bamboo or wooden spoon, turn the vinegar through using a folding and cutting motion. This keeps the rice grains from breaking up. You’ll want the rice to cool down; I usually just toss it into the fridge for a couple of minutes and fold it again, or use a hand-fan to cool while mixing.
The instructions for actually “building” the sushi roll are far better explained through image or instructional video. I won’t go into length about the hows of it, but simply put, nori, rice, fillings, roll! I set the whole sushi roll aside in the fridge (while I make the others, usually), because the nori softens and seals the roll when resting, and as the rice gets colder, it sticks together firmer and that makes it easier to cut.
I’m no expect on sushi, but my “technique” is quick, easy, and then I get to nom a whole pile of sushi. Which brings me to step two of having an excellent day!
Step two: Take snacks, visit friend, enjoy!