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Temaki sushi

October 24, 2013

The beloved spends a lot of time hinting to our language students that he would like them to make some culinary delight from their home country. It took Katrine a couple of months before we got bolo de milho,  cheesebreads and ai caramba biscuits, but now they have become a regular feature on our menus.

Yukiko only being with us for two weeks meant that the beloved didn’t really fancy his chances of being shown how to make sushi –  or anything else Japanese. But it turns out that Yukiko loves food, takes pictures of food and has travelled the world in search of different food experiences.

We discussed sushi and Yukiko was dubious – rolling sushi is a particular skill, but it’s also so much more than just a skill. Perfection takes years and it’s about the heart as well as the hands. And you need a knife to cut the sushi that we don’t have in our kitchen.

But it turns out that temaki (it means hand made) sushi is easier to make, and you don’t need to be a sushi chef with ten years’ experience to make it. Yukiko got to work.




There’s a lot more to sushi than just rice. We had some nori seaweed in the cupboard (it was well within the sell by date) and we had some pudding rice. Yukiko said it was similar and would probably do. We gained a few brownie points by having Kikkoman soy sauce in the pantry – essential for dripping onto the sushi,

Preparations continued apace – smoked salmon (thinly sliced and dressed with lemon juice), cucamelons (which again Yuikiko sliced thinly and dressed  – this time with mayonnaise), egg which was cooked into an omelette and thinly sliced, peppers thinly sliced, squash thinly sliced. And a salad. And some shoyu roasted sunflower seeds to keep us going during the preparations.

The rice was washed, then cooked in the rice cooker and put in a dish into which equal equal amounts of sugar and wine vinegar ( a nice wine vinegar that isn’t too vinegary – Rella said she’d drunk worse, but then she is a student)  had been mixed together. The rice and dressing was mixed by folding and  slicing – not squashing. It needed to be fanned too  – Yukiko was very specific about the fanning and for a while the beloved was clearly not performing his sous chef duties well enough. It all worked out though and eventually the rice was sticky enough and cool.tamaki

Then we each put a square shaped piece of nori in our hands, added some rice and whatever else we wanted, some soy sauce and rolled it up and ate it. Absolutely delicious – and a very sociable way to eat.

“For temaki sushi – everything ok” said Yukiko.

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