Party Food: Sushi

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It’s been a while since I’ve written a blog post for party food (like my yummy chicken sandwiches), but now that birthday party season is in full force, I thought it would be useful to blog about some savoury options for party food.

Ingredients:
Sushi Rice
Kewpie Mayonnaise (found in the Asian section of the supermarket)
Rice Wine Vinegar
Sugar
Avocado
Red Capsicum
Cucumber
1 can of tuna in springwater
Chicken thighs (about 5)
Honey
Seaweed Paper
Sushi Press or Rolling Mat

 

I make my sushi using the standard sushi rice that can be bought at the supermarket.

I made this sushi for a friend’s party, and I cooked up 3 cups of this rice with 4.5 cups of water. Once the rice boils, turn the heat to low, cover and leave to cook for a further 20 minutes (best to set your timer for this as I have burnt a few saucepans this way!!)

While this is cooking, chop up your chicken into strips and cook in a pan with a good couple of ‘glugs’ of soy sauce, and 1 tablespoon of honey.

Cook at a moderate heat until the chicken is cooked and caramelised

In this picture above you can see that the chicken has cooked, but not yet caramelised. The picture below is an indication of what the chicken should look like.

Chop up your vegetables into thin slices (you could also add carrot here)

Drain the tuna and stir in some mayonaise

Once the rice has cooked, add in 6 tablespoons of rice vinegar and 4 tablespoons of sugar and stir until combined.

I bought the sushi press from this amazing Japanese shop at Doncaster Shoppingtown called Daiso where everything is $2.80 🙂 An Asian supermarket would also sell them.

If you need to see how to assemble sushi using a mat, then check out this video

Lay out your ingredients on your work station

Start by layering rice along the bottom of your container

Line your ingredients in the middle and give a good squeeze of mayonnaise along them. The other way to do this is to create a bit of a ditch in the rice, and lay your ingredients in that. I’m lazy, so I just do it the first way 🙂

Layer rice on the top

Press the lid on top and give the container a good squeeze.

Lay out the seaweed paper, take the top off the container and place on the end of the paper.

Gently take the top of the container off, grab the seaweed paper and roll the sushi up.

The seaweed paper will still feel a bit crisp, so lie the sushi seam side down on a plate and refrigerate for at least 30mins.

Once you’ve rolled up all your sushi, cut into pieces and serve on a platter with some soy sauce!

(unfortunately I forgot to take photos of the sushi once I’d chopped it up, so here’s a picture from VeganEasy of what it looked like!)

 

 

 

 

 

 

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