Today I’m going to prepare 2 types of sushi: One of them is fake, and the other one… also! 😀 😀
Well, the only thing it has from sushi is the nori seaweed, but it tastes very nice and it’s really fit.
SUSHI – MY WAY
3 leaves of nori
whole rice (boiled and cooled) (about 200 gr.)
a filet of fresh salmon (about 200 gr.)
Cut the salmon in thin strips (about 2 cm.)
Put a layer of cooked rice on the nori leaf and press well with the hands.
Put a line of salmon on the rice, and roll the seaweed pressing it to make it compact.
Cut it with a good knife in pieces of 3 cm.
Our “makis” are done!
Serve them with a small bowl of soya sauce, sesame seeds, ginger and wasabi (if you like it spicy)…
FAKE SUSHI (this one doesn’t even have rice)
3 leaves of nori
½ small cauliflower
1 tablespoon of olive oil
a splash of soya sauce
Chop the cauliflower in a mincer (until it looks like rice).
Chop the onion very small (same size as the cauliflower).
Grate the carrots.
Put the chopped onion in a pan with olive oil, cover it and poach it for a couple of minutes.
Add the grated carrots and the cauliflower and continue cooking for about 8 min.
Dress with a splash of soya sauce, mix it and turn off the heat.
On a nori leaf put 3 or 4 spoons of the veggie mix, roll it pressing well with the hands (this is an important step so it does not crumble).
Cut it with a wet knife in pieces of 3 cm.
Our “fake makis” are done!
These are my fit & fake sushi.
Fit, because the whole grain rice bring us many more nutrients than the traditional Japanese white rice. Moreover I don’t add any rice vinegar that has a lot of sugar.
Nevertheless, when I feel like eating real sushi, I go to a good Japanese restaurant. Render unto Caesar! 😉