Only Recipes, by Alessandra Zecchini ©

The weather has been beautiful, and it is still possible to eat outside, especially fresh things like this vegan sushi. Note that fish sushi is not traditionally eaten in summer in Japan, although thanks to refrigeration now many do, but some 'traditionalists' refuse. Vegan sushi on the other hand, like inari and norimaki (nori rolls), as well as onigiri (rice balls) are all great summer options. Let's start with the onigiri. Wash the sushi rice (or Japanese rice) several times in cold water, until the water runs clear, and then cook it by absorption. The doses are about 1 and 3/4 (three quarters) cups of sushi rice for 2 cups of water, but that depends on the type of pot. You need a pot with a good lid, or you will loose too much steam. I kind of regulate myself by ear now, since I know my pots and pans. Bring the pot to boiling point, lower the heat and simmer until all the water has been absorbed. Once the rice is ready pour it into a bowl and stir it with a

I really really like the fried tofu parcels used to make oinari-san, I wouldn't know how to make them, a Japanese friend told me ages ago, but it seemed quite involved... maybe one day, but for the time being they can be bought in Japanese/Asian stores :-). This pack contained 16 tofu parcels.  The parcels are usually filled with sushi rice, but they can also be uses as "containers" (see the image on the packet) and I really liked this brand: not a single parcel broke when I was opening it! I decided to used them with rice and asparagus. The asparagus were simply steamed, and then I cut them and placed then in a bowl with the liquid of the tofu parcels (they are sealed in an sweetish sauce which I thought was a waste to discard). Wash the sushi rice (or Japanese rice) several times in cold water, until the water runs clear, and then cook it by absorption. The doses are about 1 and 3/4 (three quarters) cups of sushi rice for 2 cups of water

This is a three layer picnic basket, and I use it as a family size bento box. I got it from the Trade Aid shop and it is perfect for Japanese food: I put napkins, sake cups (or other drinks) and fruit in the bottom basket, then small plates and wooden Japanese bento picks in the middle basket (no chopsticks today, this is all food that you can eat with your fingers, but you can use the picks for the omelette), and the food in the top tray. There is a lid for the top and a handle to carry it. It looks very stylish. Picnic giapponese in cesto a tre piani To line the baskets I used some bamboo leaves from my garden, I cut some patterns in some of the leaves to make them more interesting. The food is: Ume Onigiri, Salad Sushi rolls, Nori Omelette, Edamame beans and garnishes. Salad Sushi Rolls Wash the sushi rice (or Japanese rice) several times in cold water, until the water runs clear, and then cook it by absorptio

Heart Sushi for Saint Valentine I find cooking rice for sushi challenging: you need to buy proper sushi rice and then wash it several times in cold water, until the water runs clear. And then cook it by absorption. The doses are about 1 and 3/4 (three quarters) cups of sushi rice for 2 cups of water, but that depends on the type of pot. You need a pot with a good lid, or you will loose too much steam. I kind of regulate myself by ear now, since I know my pots and pans. Bring the pot to boiling point, lower the heat and simmer until all the water has been absorbed. Once the rice is ready pour it into a bowl and stir it with a wooden spatula, cooling it with a fan if you can. I then add some ready made sushi vinegar, about 2 tablespoons, but this is my personal taste. If I don't have sushi vinegar use 2 tbsp of rice vinegar, a little sugar and a little salt (to taste, and I don't like to use too much sugar or salt myself!). To fill this sushi (which is Vegan) I used a

I find cooking rice for sushi challenging: you need to buy proper sushi rice and then wash it several times in cold water, until the water runs clear. And then cook it by absorption. The doses are about 1 and 3/4 (three quarters) cups of sushi rice for 2 cups of water, but that depends on the type of pot. You need a pot with a good lid, or you will loose too much steam. I kind of regulate myself by ear now, since I know my pots and pans. Bring the pot to boiling point, lower the heat and simmer until all the water has been absorbed. Once the rice is ready pour it into a bowl and stir it with a wooden spatula, cooling it with a fan if you can. I then add some ready made sushi vinegar, about 2 tablespoons, but this is my personal taste. If I don't have sushi vinegar I use 2 tbsp of rice vinegar, a little sugar and a little salt (to taste, and I don't like to use too much sugar or salt!). I used the rice to fill some inari (Japanese tofu pockets), which you can buy already made fr