There are two things I miss most about my life in London: the prevalence of spin classes with dark lighting, loud music and an overly excited instructor screaming at you to “PUSH IT” whilst you are being deafened by Beyoncé, put to shame by the girl who is always front row and convincing yourself you were born to do this, perhaps this is your true calling?; the other is sushi on tap.
Sushi for lunch, sushi for dinner, and on more occasions I would care to admit to, sushi for breakfast (over ordering on the Deliveroo, running out of cereal, questionable looking bread). My office was a hop across a not so busy road from a sushi bar, a swift jaunt to another, and a £5 return Uber to an even better one. I worked long hours and had nobody else to cook for, soon sashimi, nigiri and maki became my lifeline.
There is a distinct lack of local sushi restaurants or takeaways in our local area, there is one in our local village and, being the snob I am, I haven’t dared try it yet. So I have been sushi free for far too long.
Tall Hungry One has abandoned me for a short while for work, which means I am left to fend for myself. Suddenly cooking for one seems so boring, I am reminded why I rarely spent much time in the kitchen prior to co-habitation. Last night I picked up some salmon fillets feeling a craving for something wholesome, packed with omegas, and easy. It was only when I was halfway through my train journey home complete with the usual commuting day dream of a wild crime solving spree (I listen to a lot of true crime podcasts) that my old sushi cravings hit me. Not in the mood to roll maki or risk raw salmon, the next best option was a sushi bowl – easy and sushi craving fulfilling.
First things first, get the rice on. Sushi rice needs to be rinsed 3-4 times, until the water runs as clear as you dare (and you haven’t tipped half of it down the sink). Once it has cooked through (10-15 minutes) remove from the heat, give a gentle stir (to lift it from the bottom of the pan), and then leave for a further 10 minutes.
Whilst the rice was cooking I marinated the salmon in 1 tbsp and a dash soy sauce, 1 tbsp and a dash cream sherry, juice from 1 lime, grated ginger (about half a thumb) and 2 crushed garlic cloves.
Here’s the salmon naked because its just so delicious.
Next I chopped all the veg, including half a carrot cut into fine matchsticks, a small handful of mangetout sliced, 2 thinly sliced spring onions, and one avocado cubed.
Then grill the salmon for 4 minutes on either side, you want the fillet to be flaky yet just that little bit rare in the middle.
To finish the rice, whisk together 1 tsp white sugar, 1.5 tbsp rice vinegar, 1 tbsp soy sauce (maybe a little more) and a good dash sesame oil. You can heat it gently to ensure the sugar has fully dissolved but it isn’t strictly necessary. Slowly pour the vinegar mix over the rice a little at a time and gently fold. This will make your rice glisten.
Now time to build your bowl.
Spoon the rice into your bowl, sprinkle the veg in little piles, then lie the salmon across the middle. Finally sprinkle over the spring onions. Usually at this point I’ll add sesame seeds, but numpty here thought she had some and ended up finding poppy seeds in the cupboard instead.
Delish. And all for me.