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Saltire Hospitality | Bespoke catering services Edinburgh

Sushi

Theme it Thursday

Welcome to Theme It Thursday!

Here at Saltire Hospitality we love to try different cuisines and play around with new flavours. We thought what better way to explore this than picking a theme each week and sharing recipes for you to try yourself at home. We pride ourselves on delivering a bespoke and diverse service so if there is anything you see that you think you would like at your event then please do get in touch to discuss!

We are kicking off with Japan and of course sushi which is synonymous with the cuisine. Whether you are taking your first steps into the world of sushi or have been a fan of the food for a long time, we have put together some recipes to try at home – don’t be scared, it’s surprisingly easy!

Step 1 – The Sushi Rice

What you need:

  •          370g Sushi Rice
  •          700ml Cold Water
  •          120ml Rice Wine Vinegar
  •          50g Caster Sugar
  •          10g Salt

What you need to do:

Firstly, rinse the sushi rice under running cold water until the water runs clear then place in a pot with your 700ml water and bring to the boil. Once reached, turn the heat down, cover (do not remove lid) and simmer for 10 minutes and then remove from the heat, keep covered and do not stir for another 10 minutes.

In a separate pot, mix the vinegar, sugar and salt. Bring this to the boil and then take off the heat.

Leave both the rice and vinegar mixture to cool until you can handle and then mix together.

Step 2 – Fillings

Contrary to popular opinion, sushi is not just rice and fish – you can pretty much put whatever you like in your sushi and make it your own. We have prepared some winning combinations – salmon & avocado roll, spicy chicken katsu roll and a classic cucumber and cream cheese maki.

Siracha mayo/wasabi mayo

  •          2TBSP Mayonnaise (bonus points if you make your own)
  •          2TSP Siracha or Wasabi
  •          Lime Zest and Squeeze of Juice

Salmon

  •          100g Fresh Salmon (belly if possible)

Cut into 1cm strips, lightly salt and leave to sit for 10 minutes then rinse and pat dry.

Chicken Katsu

  •          Chicken (cut into strips)
  •          Panko Breadcrumbs
  •          Egg
  •          Flour

Coat chicken strips in flour, egg and then your breadcrumbs. Deep fry for 5 minutes or alternatively shallow fry for 2-3 minutes each side.

Step 3 – Assembling

What you need:

  •          1 Packet of Sushi Nori
  •          Sushi Mat
  •          All your fillings

What you need to do:

Place a nori sheet (you may have to place 2 together) on sushi mat and brush with water. With wet hands, spread an even thin layer of rice over the sheet and leave a 1.5-inch gap at the top.

Spread thin layer of chosen mayo across the rice and then add your toppings.

Roll the sushi tight from the bottom of the top, wetting the nori sheet as you go if required.

Step 4 – Enjoy

Use a clean sharp knife to slice your sushi and enjoy with soya sauce, wasabi and pickled ginger!

Sushi

Please try at home and share your sushi stories with us!

Lots of love,

Team Saltire

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