It’s been way too long since my last post! Seriously, time has been passing in a flash since coming back to London! New projects, new ventures and foremost new cooking classes. Some of you might know already that I’ve signed up for a cake decorating course and for a Japanese cookery class. The latter has totally enchanted me.
I may already know a fair bit about Japanese cuisine and be able to cook a few Japanese dishes, but it’s a whole other ballgame if you’re taught the basics all over again by a Japanese person. Suddenly you discover why a certain thing has to be done this way and not another, you learn about the importance of colours and the keys to beautiful food presentation. On top of all these fascinating tips and tricks, the classes are also just pure fun.
So in my first week of Japanese cookery I learnt how to make proper sushi – or rather maki rolls. The key is to cook the rice the right way so that it’s sticky but not too moist (detailed instructions in the recipe bit). We also discovered how to make Japanese omelette, you know the one that’s layered and quite sweet? It’s really dead simple. In fact, they make their omelette like a thin crêpe that they just roll up, then pour another crêpe and wrap the omelette roll in the new crêpe. You just continue until there is no more omelette mix left.
I filled one of my maki rolls with Japanese omelette, chargrilled peppers, avocado and salmon. The others are stuffed with crab stick, mayonnaise, avocado and chargrilled peppers. These are just suggestions, you can really fill them with anything.
The actual assembly of the maki is pretty straightforward too. The nori (seaweed) leaf needs to lie shiny face down on a sushi matt (a bamboo matt that enables you to roll the sushi), then you just spread the rice evenly over the nori (leaving the top quarter without rice). In the end you assemble your fillings on the lower third of the rice and start rolling with the help of your sushi matt, pressing the roll very tightly. Voila, sushi made easy. Full recipe after the break – follow the rice instructions meticulously so that there’s no disappointment in the end. ★
I love sushi and your looks amazing!
Have you tried uramaki sushi, it’s my favourite!
Ah no I haven’t yet! But I’m a total sushi novice, so now I need to start experimenting with rolling 🙂 I do love making inari sushi though, it’s the simplest ever! Have you ever had that? It’s so sweet and yummy!
Awww, sushi….. From one foodie to another, are there any great places (meaning cheap, funky) in London to brunch on a Saturday? Google has 2 billion answers, but no personal recommendations!
Ha, Alice, you’re asking the right person: I love brunch! Right, I’d strongly suggest you check out The Modern Pantry in Clerkenwell, it’s got the most amazing brunch menu and is very cool. Make sure to book though, otherwise no way to get a table. Then there’s Caravan on Exmouth Market which is pretty cool and they roast their own coffee. Ottolenghi is always amazing, but it’s nearly impossible to get a table (maybe you can book?). I also like Café Bohème in Soho, it’s a French bistro, and their breakfast looks lovely (only been there for drinks and dinner). So many more, but this is good for a start 🙂
Beautiful presentation and great photography!
I’m really impressed with your creativity for coming up with the corn husk and the muffin cups as part of the presentation. This is truly an art.
Ah thank you, this comment makes my day!
Hi Anne, nice to see you on here/twitter today. The sushi looks beautiful, I must give it a try too. Where is your class by the way?
Hey Pascale! How are you doing my dear?! My Japanese cooking class is at the Hampstead Garden Suburb Institute in East Finchley. The teacher is brilliant, she’s been teaching Japanese cookery for 25 years – foolproof recipes! Can’t wait to learn how to make dashi today 🙂
I LOVE sushi and but don’t make it at home often enough. Your photos are incredible! Thanks for all the info!
This is your best topic yet!