So AR realized that I have been really tense recently. Work was getting waay into me. He suggested that we head to rural Western Australia, around 45 minutes drive from the city for a picnic. He even offered to make sushi and prepare dip and carrot sticks for the trip! He knows that sushi is my comfort food. I can have it any time of the day! How impressed I was!!
Except that it took him 30 minutes to cut the vegetables up.
And I got impatient.
So I got my hands into rolling the sushi, thinking that he will be done soon and will take over.
But I ended up rolling them all!!!
He was sweet though. And even packed a magazine for me to read during the picnic. Did you notice that he even packed soya sauce? He took the WHOLE bottle! =)
And all the lovely vegetables that he cut up for me to munch on (he also cut the veges for the sushi).
And the wonderful waterfall that we saw.
I am very blessed with a caring and loving hubby (just not when he spent 30 minutes cutting vegetables!!!! ;P)
Sushi (I think we made more than 60 small size sushi-around 5 rolls. It was our lunch the next day too!)
3 cups of sushi rice (cooked using the instructions on the packet)
around 1 tablespoon of sugar
2-3 tablespoon of rice vinegar
150 grams of smoked salmon
1 cucumber, 1 carrot and 1 avocado sliced longitudinally.
2-3 crab sticks defrosted
you can use mayo but I am on a health kick so no mayo for us.
5 pieces of sushi grade seaweed
Garlic teriyaki chicken- cooked 100 grams of chopped chicken thigh with garlic and teriyaki sauce.
Season rice with sugar and rice vinegar. Taste to check seasoning.
Place seaweed on sushi mat. Place around 2-3 tablespoon of rice on it. Flatten it using wet hands. It should fill around 3/4 of the seaweed. Swipe wasabi longitudinally. Place veges and smoked salmon/chicken on it. Roll sushi up. Making sure to tighten the roll as you go along. Cut sushi using a sharp knife. Serve with wasabi and soy sauce.