Argh! Its Hallowe’en! Time to dust off that old VHS of Hocus Pocus, make cute-but-scary foodstuffs, and hope your house doesn’t get egged by the local teenagers that secretly intimidate you…
Yesterday Frank came round to help us make Spooky Sushi! Frank is literally the best at cute foods, and we basically ripped the idea for mummy dogs from him. Technically the spooky sushi rice balls aren’t origiri because we used rice dressed with rice vinegar instead of leaving it plain but we prefer it this way.
Ingredients for the rice balls: 3 cups sushi rice, 1/3 cup rice vinegar,3 tbsp sugar, 1 tsp salt, peice of kombu (take this out if you are having trouble sourcing it), 1 sheet of sushi nori, sesame oil
Cook the sushi rice according to the instructions on the packet. Different sushi rice manufacturers require different things!
Whilst the rice is cooking, make up the sushi-zu (rice vinegar dressing) by combining the vinegar, sugar, salt, and kombu in a small pan and heating until all the salt and sugar is dissolved. It makes it easier to multiply up the ingredients (still using one piece of kombu) and storing the mixture as it lasts for ages. Remove the kombu before storing or adding to the rice.
Once the rice is cooked let it cool before adding the sushi-zu. This will form the basis of our spooky sushi.
Frank brought along some silicone ghost moulds like the ones you can get to make ice-cubes with. We rubbed the inside of the moulds with a little sesame oil and packed the rice in the moulds. We then gently pushed them out. Frank also brought along a nori-punch which makes little faces out of sushi nori which we used to decorate the rice-ghosts. We also made some rather unfortunate looking (but tasty) avocado and cucumber maki. We fear our knives at Naked Vegan Cooking HQ aren’t sharp enough for making pretty maki, but we will hopefully be asking Santa for some sharp knives this year so we can do a post about maki later.
If you aren’t lucky enough to have Frank and his ghost moulds and nori punches, do not despair. Take a small amount of rice and put it in some cling film and shape it into a ghost shape. You can then peel off the cling film and decorate with faces cut out of the nori with scissors.
Once Frank had wandered home I quickly made up some rice balls by rolling the rice in my hands into a ball shape and used bits of the already punched nori to decorate them. Have a bowl of water handy and keep your hands wet to avoid sticking. Your hands want to be dry when it comes to handling the nori, mind! When it comes to eating them, serve with soy sauce and pickled ginger.