Fakeaway Special: Sushi & Sides
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Fakeaway Special: Sushi & Sides

While there’s a time and place for a shop-bought takeaway, a ‘fakeaway’ is healthier and more affordable. And, says food writer and SL contributor Chloe Scott-Moncrieff, they’re not as hard to make as you might think. This week, treat yourself to these simple dishes: sushi with pickled ginger, yakitori chicken and easy greens drizzled in a sesame sauce.

Saturday Night Maki Rolls

Serves
Serves 1-2
Difficulty
Easy
Total Time
20 Minutes
Ingredients
200g of sushi rice
40ml of sushi vinegar or rice vinegar
Nori seaweed sheets
1 bamboo rolling mat
For the filling (all optional):
Cucumber, sliced lengthways
Smoked mackerel
Smoked salmon
Avocado
Crab meat
Spring onion
Red pepper
Spicy mayo
Mango
Serving extras:
A pinch of wasabi paste
A small dish of soy sauce
Method
Step 1

Place the rice in a bowl. Stir, then drain. Repeat this a few times until the rice runs clear. Drain the rice and add to a pan with approx. 300ml of water.

Step 2

Put a lid on the pan and simmer for 15 minutes on low heat. Turn off the heat and allow it to steam with the lid on for a further 10 minutes. Add the vinegar.

Step 3

Lay out a nori sheet on a bamboo mat. Wet your hands and spread the rice across the sheet, leaving a 2cm space at the top. Press the rice down gently but firmly. Sushi rice is sticky, so it’s easier manoeuvre with damp hands.

Step 4

For the filling, place a long sliver of cucumber and mackerel, or whatever you’re including, along the centre.

Step 5

Dry your hands. With the bamboo mat to help you, roll the nori with everything in it into a long cylinder, applying pressure to create tightness. Seal the top end by dampening the nori with water. When it’s done, moisten your knife and slice across into bitesize rolls.

Pickled Ginger

Serves
Serves 2-4
Difficulty
Easy
Total Time
30 Minutes
Ingredients
150g knob of fresh ginger, peeled and sliced finely
100ml of rice vinegar
30ml of water
4 tbsp of caster sugar
Method
Step 1

In a pan, gently heat the rice vinegar and sugar together so the sugar is dissolved.

Step 2

Make sure the ginger is finely sliced. Muddle the ginger slices with the salt. Wash and drain. Allow the pickling vinegar to cool.

Step 3

Store the ginger slivers submerged in the pickling liquid in a sterilised jar.

Sesame Seed Dressed Greens ‘N’ Beans

Serves
Serves 2
Difficulty
Easy
Total Time
30 Minutes
Ingredients
200g of spinach
150-200g of green beans
For the sauce:
3 tbsp of sesame seeds, toasted
1 tsp of mirin
1 tbsp of soy sauce
1 tbsp of sugar
1 tbsp of white miso
Method
Step 1

Simmer the green beans in water on the hob. Drain after a few minutes.

Step 2

In a frying pan, dry fry the sesame seeds. Remove and pour into a pestle and mortar grind with the mirin, soy sauce, sugar and white miso. Or you can blitz it in a blender, just don’t over process it.

Step 3

Add the spinach to the pan and wilt. When cooked, chop it.

Step 4

Mix the sesame sauce with the spinach and beans. Season further it you want, and serve.

Sweet & Sticky Yakitori

Serves
Serves 3-4
Difficulty
Easy
Total Time
15 Minutes
Ingredients
250g of boneless chicken
6 spring onions
For the teriyaki sauce:
4 tbsp of sugar
100ml of soy
100ml of mirin
Bamboo skewers
Method
Step 1

Make the teriyaki by gently cooking the sugar with the soy and mirin until it dissolves.

Step 2

Pop the chicken and spring onions on the skewers. Fry or grill. In the final minute, pour over the teriyaki. Serve.

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