Served With Wasabi & Ginger Mayonnaise
Just before the seasons shift, Jackie Cameron and her team of student chefs highly recommend spending an afternoon al fresco feasting on a home-made sushi platter. Now, don’t be intimidated: making your own sushi is much easier than you think. This recipe enables you to get in your veg while indulging your appetite for the orient, setting your taste buds atingle with a more-ish wasabi and ginger mayo.
Wasabi & Ginger Mayonnaise
Yields: about 500ml
- 2 egg yolks
- 5ml dijon mustard
- 1 garlic clove, finely chopped
- 5ml warm water
- 80ml olive oil
- 80ml sunflower oil
- 1 good blob wasabi
- 15 ml sushi ginger, finely chopped
- 5ml lemon juice, freshly squeezed
- 5ml warm water
Place the egg yolks, mustard, garlic and water in a bowl and whisk very well with the Defy Hand Blender with the whisk attachment, until thick, and creamy in colour. Add both of the oils slowly, drop by drop, to form a permanent emulsion. (Chef’s note: This will prevent the mayonnaise from splitting and will also result in a thick mayonnaise. A perfect situation is when a spoon can stand up right in the mayonnaise when finished). Stir in the wasabi, sushi ginger, lemon juice and warm water. Store in an airtight container in the fridge until needed, or use immediately.
Vegetable Sushi Rolls
- 1 cup sushi rice
- 1½ cup water
- 2 tbsp rice vinegar/mirin
- 2 tbsp white sugar
- An assortment of vegetables, thinly sliced (for example: 1 carrot, 1 red/yellow pepper, baby marrow, ½ red onion, 3 green beans, cut in half, lengthwise)
- 1 Nori sheet
- 5 ml black sesame seeds
- 5 ml white sesame seeds
- Soy sauce to serve on the side, if so desire
Cover the sushi rice with water and soak overnight, or for at least 30 minutes. Drain the rice and place into a heavy based pot on the Defy Cooker. Add the 1½ cups of water and bring to a simmer. As soon as a slight simmer is reached, top with a kitchen towel or cloth and then place a tight fitting lid on top. Reduce the heat to very low (almost off). Now the trick comes in: do not open the pot unnecessarily, as the steam is needed to make the rice lovely and plump and sticky. Open quickly after 5 minutes, so you can gauge. With a two pronged/carving fork, quickly stir the rice around. Taste a rice grain to test doneness and close up and continue cooking, if needed. The rice must be soft and sticky, but not falling apart.
While the rice is cooking, heat up the rice vinegar/mirin with the sugar until dissolved. Once the rice is cooked, pour the vinegar and sugar mixture over the rice, continually stirring and moving the rice around with the fork, to allow quick cooling.
Rolling the sushi rolls:
Cover a sushi mat with plastic wrap – cover the entire mat, top and bottom. Place the cooked sushi rice on top of this mat, covering the mat completely in one layer. Then place the sliced, raw vegetables on top of the rice, covering it completely, followed by a sheet of Nori. Start rolling up from one side, keeping it as tight as possible. Once rolled up, squeeze the sushi roll firm, shaping it into a log. Remove the mat and roll in the sesame seeds. Slice into slices, about 9 large pieces (place the knife in vinegar to prevent the rice from sticking to the knife). Serve with sushi ginger, wasabi mayonnaise and soy sauce.