A dinner party with meat-eaters, a vegetarian and a vegan, for which Jan and I made sushi — but without the fish, of course. Avocado and smoked tofu proved good substitutes, with fresh ginger and wasabi paste keeping the authentic flavours.
- Sushi rice (stickier than normal white rice)
- Flat squares of seaweed “paper”
- 3 ripe avocados, thinly sliced
- lemon juice
- 1 packet smoked tofu
- fresh ginger, grated
- 1 tube wasabi paste
- red pepper, thinly sliced
- carrot, thinly sliced
- cucumber, thinly sliced
- sweet potatoes
- sesame oil
- roasted sesame seeds
- a few radishes
- soy sauce
- chilli sauce
- vegetable dumpling parcels
- Cook the rice as per instructions on the packet the night before and chill in the fridge.
- Boil the sweet potatoes then mash with sesame oil. Roll into balls and cover with sesame seeds. Cut the radishes into pretty rosettes and leaf shapes and garnish this plate.
- On several dishes, prepare the sliced vegetables, and cover the avocado with lemon juice. Chop the tofu into chunks and cover with grated ginger.
- Begin making the long rolls of sushi, with a bowl of water ready to keep washing your fingers. Each one had a slightly different choice of vegetables, but were basically the same…
- Place one square of seaweed paper on the sushi rolling mat (which was covered in cling film to make cleaning easier). Spread a layer of rice over all of it, except leave 3-4 cm uncovered across the top and bottom. Squeeze a very thin layer of the powerful wasabi across the middle in the line, spreading it out with your finger — be warned, I forgot to spread it out in one roll and was in tears when eating it!
- Place on a layer of avocado or tofu (or both) across the middle half. Place a choice of sliced vegetables on too.
- Wet the top and bottom uncovered bits of the seaweed, then roll and press together like a Swiss roll. You may wish to check out YouTube videos of how to do this, it’s hard to describe in words.
- Slice the rolls of sushi and lay out on plates.
- The vegetable dumplings were brought by another guest, and boiled for 8 minutes, served with soy and chilli sauces.