Nigerian hosomaki and california sushi rolls. It all started at Whole Foods on the high street in Kensington on my last trip to London. Cruising dow the aisles with just a few hours to go before my flight back to Lagos, I was looking to fill my trolly with enough stuff to fill my empty suite case. Yes, I carry empty suite cases so I can stock up on groceries (sometimes). Anyhoot, as I sauntered down the cookery book aisle Sushi Slim caught my eye. Sushi! Always a healthy option (almost always) and apparently easy to make. After flipping through a few pages I decided to attempt to make Nigerian sushi. A Nigerian version of the popular culinary delight that we all probably associate with the Japanese. So, off I went to find nori (seaweed) sheets, sushi rice (I could have really used any short grain rice), a sushi mat and brown rice vinegar (not pictured below). Now if you are in Nigeria, I really have no clue were you’d find nori, but I’ll attempt wrapping my sushi in maybe some efo or pumpkin leaves next time and give you an update on how that goes.
So below is my first attempt at sushi. I learned quite a bit about fusing Nigerian food with Japanese techniques and will make a few modifications next time. Do note, there is no recipe for this post. You can find tons of YouTube videos on how to make sushi and the creators of said videos have done a pretty good job, so no need for me to recreate the wheel. Enjoy!
*Note: this is not a sponsored post for Sushi Slim or Clearspring.
Flipping through the cook book it all looked really simple. Sushi is so pretty, I love the look of it and it looks so healthy. Plus, that you consume it in little portions makes it easier to get quite full on a lot less calories.
So I cooked 1 cup of sushi rice. Pretty basic, but once it was cooked I sprinkled brown rice vinegar (~40 ml) over the rice. Apparently sushi translates to vinegar rice (any Japanese readers please do enlighten us here). You can probably use any short grain rice. Try to avoid basmati and jasmine rice as these get very sticky when cooked. You want the rice to stick, but not clump together on your nori sheets.
Here are the ingredients I used to make my Nigerian sushi. Steamed fish, steamed (and seasoned) efo, grilled plantain, fresh tomatoes and cucumbers. I could have started eating them at this point, but had to hold myself back.
The instructions were pretty clear in the cook book and I tried to follow them to the ‘T’. Note, I’m not good at following directions, I tend to get bored easily so this was a first for me. Anyhoot, here is my very first hosomaki roll. Not too shabby huh?!
Once you can get your hands on some nori, sushi is pretty easy to make. You can pretty much fill them with whatever ingredients you would like. The fresher, the better. California rolls are a little trickier to make as you have to flip the rice covered nori over so that the rice ends up on the outside.
My Nigerian hosomaki and california rolls! Next time I attempt making Nigerian sushi I plan to make a few modifications. So, tuned!