I’ve had an insane craving for sushi the last month. Last week we got some okay, but slightly dissapointing (tiny!) maki rolls at the neighbourhood takeaway sushi, but that did only make my cravings bigger. Last night I came home early from Uni, completely emaciated since I wanted to get really hungry before dinner, which of course resulted in a totally stupid argument with Tore over something I don’t really remember. After some angry “I don’t even want sushi for dinner tonight!”, we made up, and he apologized with a “Can I have some sushi too? “. Of course he could. I couldn’t have, even if I’d tried, manage to eat all the sushi myself. I boiled up 2 cups of sushi rice and made 3 giant maki rolls (rice on the outside) with salmon, spring onions, avocado, cucumber and shrimps. I mixed the shrimps with majonese and Sriracha sauce because I just love that spicy (though not completely authentic) flavour. I was so excited about managing the inside-out rolls (toasted sesame seeds and plastic cling film essential), and so hungry, that we just stood there at the kitchen counter and ate them immediately as I made them. Yuummmyyy! Sadly, I haven’t gotten around to fix my camera yet, so I have to make sushi again for you to see when it’s fixed..
I found something slightly confusing though, when I was checking the internet for what kind of fish I should use. The Norwegian Fishing Ministry recommends to only use fish that has been frozen at -20° Celsius for at least 24 hours, while at other sites I read about “Sashimi-grade fish”, by which I think they meant really fresh fish. But freshness doesn’t guarantee you a fish without parasites, round worms, which is the real issue of concern. All fish have parasites to some degree; fish living in brackish, still-water have more of them (should not be eaten raw) while sea fish and especially farmed salmon have few, or none. Anyway, I didn’t want to take any chances, so I went with a couple of frozen salmon fillets. I sliced them while they were still a bit frozen, which made it easy to get really thin slices.
As satisfying the sushi yesterday was, today I still had a craving for more sushi, or at least more raw fish. So I decided to make Vietnamese spring rolls with salmon ceviché and shrimps. I soaked the rice paper wrappers in hot water as always, but as a twist I marinated the salmon in lemon juice, soy sauce, grated ginger and garlic, some salt and sugar, and a tiny drizzle of sesame oil. I wrapped the salmon with shrimps, julienned cucumber and carrot, diced spring onion, sesame seeds, and some slices of pickled ginger. Divine!
Here’s a pic from another time I made Vietnamese spring rolls:
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