- Sushi rolls (tuna, spam)
- Osuimono soup (lettuce, okra)
- Homemade Tofu with red sauce
Carb dinner last night, ran out of meat. I only make sushi rolls once or twice a year. I should make more often since I'm a proud Japanese but it is such a hassle, definitely don't wanna make it for a large group of guests. There are so many elements to making sushi rolls (see below). I guess it could shortcut if I used smoked salmon or flavoured tin tuna.
- Cook rice
- Make Japanese omelet
- Cook tuna with soy and ginger
- Fry Bacon or Spam
- Cut cucumber
- Make sushi vinegar
- Make sushi rice
Germinated Brown Rice (GBR) is the only brown rice I eat these days. It's super easy to prepare. Simply rinse and soak brown rice in plenty of water and leave it in room temperature until germinates, usually takes 1~3days. Change water once or twice a day.
Once germinated, I rinse it again and leave 5mm of water above rice then cook in a pressure cooker for 25mins (start counting when you turn the heat on).
GBR is easier to digest and stays moist when refrigerated like white rice. I won't make sushi with normal brown rice. It will be too dry and hard to eat without microwaving it the next day. If I don't have GBR prepared, I will just use white rice.
Osuimono soup is a clear Dashi broth. I just use Dashi pack and add whatever odd vegetables or protein I have in hand.
I made red sauce for Tofu by mixing soy sauce, garlic paste, Korean chilli powder, spring onion, roasted white sesame seeds and sesame oil.
I cooked too much again, didn't need Tofu. Forgot how Sushi is so filling, 8 pieces per person will be plenty.