Now, where’s my passport?

For surely I am bound zoo Oz with this edible treat…Gourmet Garden part 2 here we come.

I gazed into the unlovely interior of my store cupboard and thought. And thought. And thought a little more. And what did I come up with? Store cupboard sushi stitch stylee…come this way…

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Take your sushi rice, rinse and cook in c. 20% more water than the volume of rice used. I use a scoop to get it about right. You boil hard for 5 mins and then tiny simmer for 10 with a lid on throughout.

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Mix rice wine vinegar, sugar ad salt together in the ratio 5:5:1 and then fold into your cooked rice. I used brown sugar to add flavour.

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While the rice cools raid your fridge, pantry, whatever for scraps. I went for three options:

Puréed frozen peas with basil and ginger – zingy!

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Cold roast pork, chopped up and mixed with chilli and coriander – spicy!

Tuna mashed with Thai Spices – zesty!

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Then I rolled the sushi nori up using each filling. Instructions can be found here to do this properly. Spot my deliberate mistake…

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Anyway, here’s what I ended up with…not for long. They got woofed straight after the picture was taken. Less store cupboard sushi, this is more in my cupboard sushi. Gourmet gunk wins the challenge.

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Easy, peesy, herby squeezy. Fab.

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