Ehm. Just thought I’ll make a little announcement that YES, I’m still alive You may have caught me at your blog commenting on your amazing posts, but I’ve been so busy since last Monday, I think I missed all the online fun. Well, my blog did anyway
I’ve had family come up from the south and visit, and we’ve all been so busy catching up with one another, sleeping late, waking early, then partying until the next morning.. Yesterday my cousin and I decided we’ll make some sushi to take to a dinner party we were invited to, and despite my huge list of dishes-waiting-to-be-posted, I’ll put up this simple yet amazing sushi recipe.
Instead of your odd rice-stuffed sushi, I decided that it’s a lot funner and tastier with rice vermicelli. I’ve made this before, and I’ve done it again now, so I’m going to be really bold and claim I invented this, but I’m happy to give over the title to someone else if they deserve it
These sushi rolls were prepared by me, and cut by my cousin, so a big thank you Heb for making them look amazing! Despite the fact the filling was not centred properly, they were a big hit at the dinner party (I mean that no one asked for soy sauce because they were too busy munching these down!)
Yields: 20 x 1-inch pieces
3 sheets yaki nori seaweed
45 g rice vermicelli
2 tsps white vinegar
1 small cucumber
1 small carrot (optional)
1 tin tuna in sunflower oil (185 g)
1 1/2 tbs mayonnaise
wasabi for flavour
water for sealing the sushi rolls
In a small saucepan, bring water to a boil.
Break the vermicelli in half and add into the saucepan.
Cook for five minutes on medium-high heat.
Drain the water and place the vermicelli in a bowl.
Add in the vinegar and stir through; set aside.
Peel the carrot and cucumber and cut each into thin strips (lengthwise).
Drain the oil from the tuna and mix in the mayonnaise.
Prepare a bamboo mat; place the sushi sheets shiny side down.
Cover the sushi with the vermicelli (about 1/2 an inch thick), leaving a centimetre from the top bare.
About a third of the way in, place a few spoonfuls of tuna and line with carrot or cucumber horizontally.
Add a dash of wasabi and use the bamboo mat to roll the sushi, applying some pressure with every roll.
Wet the end of the sushi and seal the roll.
Use a clean, wet knife to cut the sushi into pieces, cleaning it after every cut.
Repeat until your filling is finished.
Add sesame seeds or nigella seeds to the filling if desired.
Serve with soy sauce,