Sunday was Father’s Day. Father’s Day means that Wal got woken up nice and early by his two loving kids. They jumped up and down on him, read him stories and gave him lots of cuddles. I spent that time at the other end of the house reading a book – really enjoying the attention being poured upon Dad.
I wasn’t surprised when Wal suggested a trip to the fish markets to buy some sushimi. I decided to treat him to some sushi for a bit of a change.
A big platter of sushi, a glass of white wine, and a sunny backyard – perfect Father’s Dad afternoon.
- 2 c prepared sushi rice
- 225 g sashimi tuna, sliced thinly (it it crucial that you buy only the freshest sashimi grade fish)
- 2 t wasabi
- 1/2 c prepared dipping sauce
- medium bowl with cold water with 1 T rice vinegar
- 1/2 c rice vinegar
- 1/4 c sugar
- 1/2 t salt
Mix ingredients together and set aside until required.
- 1/2 c light soy sauce
- 1/2 t sesame oil
- 1/2 t finely grated orange zest
- 5 cm length spring onion, very finely chopped
Mix all ingredients together and set aside until required.
I generally use only Australian produced rice, and so the sushi rice I use is SunRice Japanese-style sushi rice. Cook rice as per instructions (I use the absorption method).
Once cooked, spread rice in a large flat bottomed non-metal bowl. Using a paddle or spatula slice through the rice repeatedly to break up the clumps and to make it cool more quickly. As you do this, gradually add sushi vinegar to the rice. You may not need all the vinegar, you don’t want the rice to become too wet or mushy.
Moulding the sushi
Once the rice is cooled and ready you need to mould it into shape.
Dip your fingers into the water bowl and shake off the excess water. Pick up about a tablespoon of rice and gently squeeze into a rectangular shape with rounded edges. Next, pick up a slice of fish, and gently press onto the rice. The rice is very sticky so the fish will stay in place. If desired you can spread a small amount of wasabi along the centre of the fish before pressing it, wasabi side down, onto the rice. Otherwise, you can have wasabi on the plate to add as the sushi is eaten.
Serve on one large communal platter, or on individual platters, with wasabi and a small bowl of dipping sauce on the side.
Sushi preparation adapted from Cooking Class Japanese / Australian Women’s Weekly. Sydney: Network Distribution Co., c2001.