Salmon and Avocado Sushi
My wife have been craving for sushi for weeks now I am not sure why but last week we got a real good doze of sushi goodness from Narita in Takapuna, where the food and service was excellent (every order was greeted with a smile)! We ordered the 5 course set which consists of different dishes across their menu like edamame, chicken teriyaki, some really rare beef (I cannot remember the name), sushi boat, udon, dessert, and everyhting was spot on. After that the craving did not stop and she decided to make her own one.
As everyone knows Shushi originated in Japan but the traditional ones are way much different than the modern sushi as the traditional form is made out of fermented fish not fresh ones which is preserved in salt. The direct traslation of the word sushi means “its sour” which you can now trace from the tradition of fermenting fish. Now to have a bit of explanation about how the fish ferments, since it is packed in rice it extracts a natural vinegar (similar to how rice wines are fermented) which breaks the proteins on the fish therefore creating that distinct taste called umami (Similar taste you get from MSG, Ajinamoto)
To make sushi you need these common ingredients, Sushi rice (a short grain Japanese rice, nearly resembles risotto rice) dressed in mirin (a type of vinegar which is sweet), Next is the Nori which is a dried seaweed wrap and the fillings which can be fish, squid (ika), ell (unagi), octopus (tako), shrimp (ebi) and crab (kani) are just a few of what can be used. Now for this recipe we will be using the most commong sushi flavour in New Zealand which is Salmon Avocado which this country is abundant of.
- Rinse rice with water until drain water runs clear.
- Place rice and cold water in a small rice cooker and cook.
- Once cooked stand for 10 minutes covered in rice cooker.
- Place rice in ceramic bowl then slowly add vinegar while mixing the rice.
- Set aside to cool in room temparature but keep rice covered with a damp cloth while preparing.
- Place a bamboo sushi mat on a flat surface then place a sheet of nori on top.
- Cover lower half portion of nori with thin layer of sushi rice, press it firmly with a bamboo spoon and distribute it evenly on the edges.
- Place a pinch of wasabi paste across the top edge the place stips of avocado and salmon side by side.
- Now roll the bamboo mat starting at the edge while pressing it firmly, continue until it reaches the end of the bamboo mat.
- Remove the roll from the bamboo mat and carefully slice into 1 inch thick pieces. Moisten the sharp knife everytime you cut a new slice.