Gravlax sushi with quinoa
The question I get the most when I tell people that I have moved out of London is do I miss it. London is unique and there is something for everyone. I love going food shopping, there is plenty of everything from all corners of the world and the quality is good because there is a market for all of it. It is the same with restaurants, you can get any type of food you want, sometimes you need to do a little research but I have never been disappointed.
This is what I miss the most, I always do some food shopping when I go but it is not quite the same. When I was in town last I begged my friend to come with me to one of my favourite Vietnamese restaurants, Cay Tre. Their food is delicious and as far as I can taste, very authentic.
A friend of mine was talking about sushi the other day and all of the sudden I had a craving. Sometimes the fishmonger has sushi grade tuna but I was after salmon. I couldn’t find any that I was 100% sure that I could use, I didn’t fancy food poisoning, so I decided to use gravlax and to make my first attempt at making sushi. I took to youtube to see how complicated this would be, one of the chefs did beautiful sushi, he made it look like a breeze and I thought why not? Needless to say I was no where near as fast as he is and I am sure his sushi is more delicate!
Gravlax sushi with quinoa
preparation time 5 minutes
cooking time 10 mins + 25 mins
- 250 gr sushi rice
- 2 heaped tbsp quinoa
- 3 1/2 dl or 1 + 3/4 cup cold water
For when it is cooked
- 1/2 dl or 1/4 cup rice wine vinegar
- 1 tsp salt
- 1 tsp sugar
For the sushi
- 100 gr or 3.5 oz gravlax, cured salmon
- sesame seeds
- nori sheets (seaweed)
- soy sauce
Rinse the rice at least 4 times. I did it under a running tap for 5 minutes. Add the quinoa and place in a pot with lid, add the water and bring to a boil. Cook on low heat for 10 minutes and then turn the heat off. Leave to cool completely.
Mix the rice wine vinegar with the salt and sugar, stir to dissolve and set aside until the rice is cold. When the rice is cold add the rice wine vinegar mixture on top and let stand for an additional hour or over night.
I added the quinoa to make it healthier and because I like the flavour. Before I started I checked that I had everything lined up. I had asabi in a small bowl, the nori sheets lined up, the salmon slices cut and separated. I cling filmed my sushi rolling mat and was ready to give it a go. The rice was nice and sticky, a good consistency. I am saying good because I know how important the rice is. I am not sure if this was the absolute correct proportions but it worked for me.
Shape a handful of rice to make salmon nigiri.
The salmon was cut a lot thicker than I had anticipated but it still worked, it just didn’t look quite like it does when done by the pro’s!
I added as mall amount of wasabi to the back of the fish and placed it on the rice.
Before serving it I garnished the sushi with creme fraiche and dill, I just couldn’t help myself!
I made 12 of these, put them in a cool storage and started on my rolls. The first set was California roll, vegetarian for those who didn’t want fish.
I started by adding the rice to the nori sheet.
I turned the sheet around so that the rice was face down. I added cucumber and avocado before gently rolling it and finally shaping it with my bamboo mat. I then cut of the ends and sliced it.
It really highlighted the cucumber and avocado.
For the last roll I did, I used the cucumber and avocado again but added some pickled chilli for a little extra heat, it was so little it didn’t make it hot but added a little kick when eating it.
I served it with soy sauce and wasabi, I love wasabi so I used quite a lot. It was easier than I thought, especially as I boiled the rice the day before. otherwise you have to take the rice boiling and cooling in to consideration for the cooking process. I was already thinking of how I can make exciting sushi now when I have realised that it is easy and fairly quick. The rolls and nigiri will look better when I have practised a bit more but it tasted good.
I am bringing a plate of sushi (better late than never) to Angies lovely Fiesta Friday party! If you have cooked come and join us, Angie hosts the most amazing foodie parties and they are always great fun!
This week she has two co hosts, Suzanne, A Pug in the Kitchen and Sue, Birgerbird. Sue brought one of my favourite dishes, Korean kimchi pancake. She also brought eggy goodness with noodles, have a look! Suzanne treated us to a sweet Valentines treat, tartlets with blood orange curd, whipped cream AND Nutella, what is there not to love?