Cucumber rolls are a good introduction to sushi. They're enjoyable to make and there's nothing in them even the terrible two year old could object to eating. This will be us next week !
150g sushi rice
1 tbsp rice vinegar
large pinch caster sugar
5cm piece cucumber, cut into batons
2 sheets nori seaweed
1 tbsp sesame seeds
sweet soy sauce
1 Put the rice in a small pan with 300ml water. Bring to the boil and simmer for 10 minutes until the water is absorbed and the rice is tender. Stir in the vinegar and sugar, cover and leave to cool completely.
2 Divide the rice between the 2 sheets of nori, spreading it out evenly over the seaweed but leave a 1cm clear border at the bottom. and 3cm at the top. Sprinkle the sesame seeds over the rice then lay the cucumber batons across the centre.
3 Fold the bottom edge of the seaweed over the filling then roll it up firmly. Dampen the top border with a little water to help it to seal the roll. Continue with the second roll then wrap them individually in cling film and chill until ready to serve.
4 Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.
Wednesday, August 31, 2011
Sunday, August 07, 2011
250g skinless, boneless white fish
2 tbsp grated Parmesan
6 tbsp bread crumbs
2 tbsp plain flour
1 egg, beaten
olive oil, for shallow frying
1 Cut the fish into chunky fingers.
2 Mix together the cheese and breadcrumbs.
3 Dip the fish first in the flour, then the egg and finally the cheesy crumbs.
4 Heat some oil in a large, non-stick frying pan. Cook the fish fingers for 5 - 8 minutes until crunchy and dark golden.