on Feb 22, 2016, Updated Sep 04, 2023 This vegetarian sushi bowl with teriyaki dressing is one of those dishes that sounds complicated, but is actually really simple. It’s a really simple way to recreate the delicious flavors of sushi at home using fresh ingredients. The result is a bowl of umami that’s every bit as refreshing and delicious as the Japanese sushi, but this time vegetarian!
Why I Love This Bowl
After finishing the workshop conducted by ITC, I promptly went and bought all the ingredients and a sushi mat. MAJOR FAIL. Rolling sushi require skill, patience and crafty hands. Something I don’t seem to have! But the craving for sushi didn’t go away which is why this gorgeous sushi bowl, which works perfectly fine! In fact I loved scooping forkfuls of the sushi salad and shoving them in my mouth; something I do with sushi as well. It’s everything that good sushi is all about, but without the work. That’s me – always lazy!
Top Ten Tips To Make Sushi
Japanese food is all about the ‘umami’ which isn’t just about taste, but also texture and experience. It’s important to be able to distinctly enjoy the taste of every ingredient, which is why you can taste every ingredient even in something as tightly rolled as sushi. When making Japanese food and/or sushi, focus on using the freshest ingredients and retaining their original flavour. Experiment with different cuts and textures when attempting sushi. Every action that goes into making sushi is deliberate. Something as simple as how you cut the meat can transform the taste. Using a sharp knife will ensure both safety and hygiene. Knife skills are extremely important because you will be handling a lot of raw meat and vegetables. Sushi rice should be highly polished, and handled the right way, which is to use a little water and rub the surface of the grain against each other. Sushi always uses short grained rice, which is boiled for a particular amount of time and treated with vinegar. Always use vinegar on your hands while shaping sushi, and work quickly so that the temperature of your hands doesn’t transfer to the fish. This helps maintain hygiene and kills bacteria. Tuna should ideally be stored at -60 degrees and sliced while it’s still frozen. Salmon should be rubbed with a lot of salt and left for an hour or so, after which it should be washed and treated with vinegar. This ensures salmon doesn’t release any water when you use it. When using cold water Mackerel, it’s important to salt it well, after which it should be marinated for at least an hour. Don’t attempt to use raw fish at home in sushi. Stick to vegetarian sushi as it’s difficult to control hygiene and bacteria at home.
If you love sushi, and are trying this out, tag your photos @my_foodstory or use #myfoodstories and share some sushi love with me on Instagram.
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