Temaki Zushi/Hand Rolled Sushi
2 ½ cups brown rice, washed and drained
3 cups water
¼ teaspoon sea salt
3 tablespoons rice vinegar or ume su vinegar
5 sheets yakinori, cut into four
1 piece koya tofu (dried tofu)
4 pieces dried shiitake
½ tablespoon shoyu and mirin
50g takuan, cut into 5mm sticks
80g cucumber, cut into sticks
3 leaves of lettuce
40g pickled ginger, sliced
3-4 tablespoon ume paste
Prepare rice as usual
When cooked, immediately sprinkle with vinegar and mix well.
Cook dried tofu and shiitake in dashi and season with shoyu and mirin.
Display all the ingredients separately on a big plate and roll them with your favourite.
Nori Tempura/Fried Nori
1-2 sheets nori, cut into 10 pieces
Whole wheat flour
Dip nori in batter and fry in oil.
Chinese cabbage, apple and wakame salad
200g Chinese cabbage, sliced and salted
1 apple, cut into 8 pieces, sliced and dipped into salt water, then drained
Allow Chinese cabbage to sit in salt for 30 minutes, then drain of any excess liquid.
Mix Chinese cabbage, apple and wakame well, then add dressing and mix again.
Garnish with parsley.
Salad Kombu and Onion SaladIngredients:
15g salad kombu, soaked in water, then cut into 5-6cm pieces
150g onion, thinly sliced; soaked in water for a few minutes, then drained
½ cup ponzu
Mix salad kombu and onion in a bowl and serve with ponzu.