Indomex Original Recipe – Sushi and Poke Bowls

Sushi is one of those dishes that you either love love love or really don’t “get” what all the fuss is about. I fall firmly into the “love sushi” category and will happily eat it for breakfast, lunch and dinner – but where did Sushi originate and why the sushi craze?

Pickled and Raw Fish originated in Japan as early as the 7th century, but the true art of sushi as we know it today dates to the 1820’s where Hanaya Yohei served his famous Sashimi, Edomae and Nigiri at his portable street stall in Edo (Tokyo). Today, this traditional Japanese cuisine features subtly flavoured sushi rice, raw or lightly cooked seafood and fresh raw vegetables – very similar to Hanaya’s simple offering with humble beginnings. This healthy, convenient explosion of flavour is as pleasing to look at as it is to eat and has found cult popularity in the Western World with inventions like California Rolls and Uramaki satisfying more western tastes.

We have created our Indomex Sushi Box to bring the well-loved flavours from your favourite Kaitenzushi to your home – our Asian-inspired ingredients and easy to follow recipes with hints and tips will turn you into an apprentice Itamea (Sushi Master) in no time – remember, practise makes perfect, and the more you practise, the more you get to eat – so WIN WIN!

If you’re feeling “uber fancy”, you can dollop a little red caviar onto your California Rolls, Hand Rolls and Poke Bowls before serving – not totally necessary but adds a WOW explosion of salty umami flavour

SUSHI RICE (serves 2-4)

INGREDIENTS
500ml Sushi Rice
600ml Water
60ml Rice Vinegar
30ml Sugar
5ml Salt

METHOD

• Mix the vinegar, sugar, and salt together in a small saucepan and bring to a simmer over low heat, stirring constantly (don’t let the liquid boil). Once the sugar has dissolved completely, remove from heat & let your sushi vinegar cool to room temperature.
• Place the rice in a colander and wash under running water until the water runs clear. Set aside to strain for at least 30 minutes & then transfer to a pot & add the 600ml water.
• Heat rice to boiling point, cover tightly and simmer at lowest heat allowing the rice to steam for 18 minutes. You must leave it covered… no peaking!
• Remove from the heat and let stand covered for another 15 minutes – don’t remove lid!
  Transfer the hot rice to a large mixing bowl & add ¼ of the sushi vinegar solution. Fold in the liquid so as not to smash your rice. Repeat until all sushi vinegar is used
• Turn the rice our onto a baking tray and fan with a Chinese fan for 5-6 minutes (an electric fan will also work if you are feeling lazy) – this will remove excess moisture and create a glossy shine to your rice. Your rice should have a slight chewiness and be sticky to the touch.
• Your rice is now ready for your California Rolls, Maki, Hand Rolls and Poke Bowls.

MAKI (serves 1-2)

INGREDIENTS
Prepared Sushi Rice
Nori Sheets
Salmon or Tuna (thinly sliced)
Cucumber (skinned, de-seeded and cut into thin strips)
Avocado (thinly sliced)

FOR SERVING
Ketjap Manis for Dipping (Sweet Soy Sauce)
Wasabi Paste
Pickled Ginger (palate cleanser)

METHOD

• Cover your bamboo mat with clingwrap (trust me – this makes rolling and cleaning easier)
• Place your Nori Sheet, shiny side down on your mat and then top with a thin layer of sushi rice, working the rice gently with your fingers (a 10cm ball of rice should be enough to cover your nori sheet (tip: lightly wet your hands to stop rice from sticking)
• Place your thinly sliced salmon in a line approx. 2 cm from long edge of nori/rice sheet (from side to side) to form a chain – top with cucumber and avo – don’t overfill as you will battle to close your sushi roll
• Using your mat, roll up the sushi tightly ensuring that the filling remains in place
• Shape the roll with your mat and then cut into 6 pieces with a sharp knife (tip: use a wet knife and sawing motion to slice easily through sushi – don’t press down)

CALIFORNIA ROLLS (serves 1-2)

INGREDIENTS
Prepared Sushi Rice
Nori Sheets
Salmon or Tuna (thinly sliced)
Cucumber (skinned, de-seeded and cut into thin strips)
Avocado (thinly sliced)
Toasted Sesame Seeds
Kewpie May (optional)

FOR SERVING
Ketjap Manis for Dipping (Sweet Soy Sauce)
Wasabi Paste
Pickled Ginger (palate cleanser)

METHOD

• Lightly toast sesame seeds in a low temperature oven or dry fry ensuring not to burn
• Cover your bamboo mat with clingwrap (trust me – this makes rolling and cleaning easier)
• Place an approx. 10cm ball of sushi rice onto mat and work gently to cover area slightly larger than your nori sheet (tip: lightly wet your hands to stop rice from sticking)
• Place your Nori Sheet, shiny side up on the rice layer
• Place your thinly sliced salmon or tuna in a line approx. 2 cm from long edge of nori/rice sheet (from side to side) to form a chain – top with cucumber and avo – don’t overfill as you will battle to close your sushi roll
• Using your mat, roll up the sushi tightly ensuring that the filling remains in place (the rice will be on the outside of this roll)
• Shape the roll with your mat and then and then sprinkle with toasted sesame seeds
• Cut into 6 pieces with a sharp knife (tip: use a wet knife and sawing motion to slice easily through sushi – don’t press down) and top with a little kewpie mayo (optional)

HAND ROLL (serves 1)

INGREDIENTS
Prepared Sushi Rice
Nori Sheet
Salmon or Tuna (thinly sliced) or lightly steamed de-shelled prawns
Cucumber (skinned, de-seeded and cut into thin strips)
Avocado (thinly sliced)
Kewpie May (optional)

FOR SERVING
Ketjap Manis for Dipping (Sweet Soy Sauce)
Wasabi Paste
Pickled Ginger (palate cleanser)

METHOD

• Place your nori sheet shiny side down on your bamboo mat
• Place a thumb size portion of rice on the one side of the rectangular nori sheet & press down gently (don’t cover nori sheet as per Maki & California Rolls)
• Add a little wasabi to rice (optional), and place your selected seafood, avo and cucumber diagonally on rice facing corner of nori sheet
• Fold the corner around the rice and filling as shown in diagram below and then continue to roll into a cylindrical shape – secure corner with a dab of later
• Top with a little Kewpie Mayo or Spicy Sriracha Mayo and sprinkle with toasted sesame seeds & enjoy this quick and easy to prepare sushi showstopper

POKE BOWL (serves 2)

INGREDIENTS

Salmon Poke
200g Sushi grade Salmon, cut into 1cm cubes
2 tablespoons Indomex Ketjap Manis
1 teaspoon Indomex Sesame Oil
1 teaspoon rice wine vinegar
1 teaspoon Indomex Sriracha
1 teaspoon toasted sesame seeds

Pickled Cucumber
½ Mediterranean or Persian Cucumber, cut into thin slics
60ml rice wine vinegar (white wine vinegar also works)
60ml water
1 tablespoon sugar
½ teaspoon salt
½ teaspoon red chilli flakes

Sriracha Mayo
1 tablespoon Indomex Sriracha
1 tablespoon Kewpie Mayo (or mayo of choice)

FOR SERVING
Prepared Sushi Rice (see recipe)
¼ cup Edamame Beans, shelled
2 small Spring Onions, chopped
½ Avocado (thinly sliced)
Thinly sliced radish or small red cabbage, shredded
Wasabi Peas (optional but add a great zingy crunch)

METHOD
Make the Salmon Poke
Combine all ingredients in a bowl and refrigerate to allow salmon to marinate for 30 minutes

Make the Pickled Cucumber
Combine all ingredients except cucumber in a saucepan and bring to boil. Once boiling, turn off the heat and add cucumber slices – let cool for 10 minutes and then transfer to fridge to cool completely

Make the Sriracha Mayo
Combine the Sriracha and Myo and set aside

Assemble the Poke Bowls

1. Layer cold sushi rice on bottom of bowl
2. Top with marinaded salmon, sliced radish (or shredded red cabbage), pickled cucumber, edamame beans & sliced avo
3. Sprinkle chopped spring onions over Salmon and add Wasabi peas (if using) and a dash of Sriracha Mayo

Enjoy your Poke Bowl – a flavour explosion in every mouthful

Indomex – Asian flavours from our Kitchen to yours