We’ve been having a busy few weeks what with the Vegan Festival, lots of work at uni, as well as getting out and about. It was Rohan’s 20th birthday the other week, and we spent almost the whole week celebrating – birthday cakes, trips to see The Lion King musical (it was awesome), and meals out. I wanted to share some pictures of our celebrations alongside a recipe for cucumber maki. (Scroll down for recipe)
Rohan celebrated his birthday in style, by inviting a few of us along with his family to Yo Sushi! for a meal. The lovely folks at Yo Sushi! realised it was his birthday and invited Rohan, Jess, and Ruben (Rohan’s little brother) into the kitchens for a lesson on making cucumber maki from the head chef.
Above: Rohan, Ruben and Jess are being told the secrets of cucumber maki from the head chef. They gave us special chef hats!
Above: Ruben places a sheet of nori on a sushi rolling mat
Above: Jess placing the sushi rice onto the nori
Above: Rohan places a long strip of cucumber onto the rice
Above: Ruben rolling up the sushi
Above: our sushi, amongst some remnants of delicious Yo Sushi! food.
Cucumber maki recipe (makes 48 pieces)
Ingredients: 4 sheets of nori (cut in half), 6 cups prepared sushi rice from this recipe, two cucumbers (cut into long sticks), sesame seeds
Equipment: sharp knife, bamboo sushi mat, gloves (preferable), cling film
Wrap your sushi mat in cling film, put on your gloves and oil them slightly so the rice doesn’t stick to your hands. If you don’t have any plastic gloves, keep a bowl of water near to rinse your hands in.
Put a half-size nori sheet on top of a bamboo mat. Spread about 3/4 cup of sushi rice on top of the nori evenly, leaving about 1 cm from the far edge. Sprinkle the rice surface with sesame seeds. Place cucumber sticks horizontally on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder, making sure you don’t wrap the bamboo mat into the sushi itself! Press the bamboo mat firmly with hands. Unwrap the bamboo mat and make more rolls.
Once all the rolls are done, cut each long roll into 6 pieces. Enjoy with soy sauce, wasabi, and pickled ginger.