Smoked Salmon and Cucumber Sushi

Smoked Salmon and Cucumber Sushi

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We don’t really follow religious food traditions during lenten season. For those who are not Catholic and Pinoy, I am talking about abstinence from meat. But if you are, don’t worry. I won’t post our carnivorous little feasts. (I’m grateful NZ has taught me to be more culturally sensitive.) Well, at least I have a reason to post long-overdue photos. Like the first time I made sushi.

The kiddo’s been requesting for salmon sushi and I finally gave in. I don’t think I got the squarish shape perfect but that’s fine. Masarap pa din naman :-) Praktis praktis na lang…

1 cup Jasmine rice
2 tbsp Rice wine vinegar
4 tbsp Mirin
1 tbsp Sugar
Nori sheets
Smoked salmon

Cook rice the way you normally cook it with a rice cooker. Immediately after rice is cooked, remove from heat and spread on a plate. Stir in rice vinegar, mirin and sugar. Fluff up with fork and set aside to cool.

Now I’d rather show you a website on how to roll your sushi. Check it out here. I followed the images and instructions but made my sushi squarish rather than round. I served the sushi with a small bowl of shoyu mixed with wasabi. YUM.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

4 thoughts on “Smoked Salmon and Cucumber Sushi

  1. I don’t make them square either…I don’t know if there’s a standard size for making sushi, so long as it appears pretty like how the japs aesthetically prepare their food, then ok yun! ;) I’ve never tried smoked though, pero for sure big hit din! Enjoy the week! ;)
    – Mirage’s last blog ..Gearing up for a 3rd Anniversary blowout!

  2. Mirage, sometimes I am not confident buying fresh salmon. But you can never go wrong with smoked salmon and equally yummy, no doubt.

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