I fancied making sushi. I love avocado in sushi but the shop was sold out of ripe ones and there’s nothing worse than unripe avocado.
As one who has never been to Japan, and is not a trained chef, I don’t feel I have to adhere the rules of sushi making. I mix whatever I like the taste of! We wanted sushi but didn’t have much to put in it. Omelette is out of the question, carrot and cucumber is simply too boring n its own and fish was not an option. But there were aubergines… Once in a while I make fried aubergines and smother them in ginger, garlic, honey, soy, chili and coriander. Mine are a version of Japanese teriyaki aubergines but I often use honey instead of sugar and mirin. It’s delicious with rice and kimchi. I thought, this ought to be delicious in sushi. And it was!
I let the aubergine wedges sauté gently in cooking oil with a lot of finely chopped ginger and garlic, a bit of chilli. I added light soy sauce and honey and cooked until soft.
Making sushi evolved into making little sushi plates with all sorts of yummy things. There was the aubergine sushi with it’s sweet and salty and fragrant aubergine centre. A daikon quick pickle with sesame oil, grated ginger, garlic, and lots of lemon juice. Kimchi made from pak choi. Sweet pickled radish. Pickled ginger or gari. Amaranth leaves. Clean flavours, salty, sweet and sour. Soft and silky, crunchy. Raw and cooked. Just perfect!
I used mirin in the rice and added a little white wine vinegar too as the mirin was quite sweet and I wanted a little more acidity.
- sushi rice
- mirin rice vinegar
- nori (seaweed sheets)
- for the filling:
- light soy sauce
- for the lemon and ginger dipping or quick pickling sauce:
- grated ginger and garlic
- sesame oil
- lemon juice
- other accompaniments (see other posts):
- grated raw ginger
- pickled radish