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In a world where time is of the essence, here's the ultimate culinary shortcut: a quartet of Japanese-inspired dishes that take just 15 minutes to prepare.
Futomaki sushi
Brands: 2 rolls
Time: 15 minutes
Ingredients:
225g uncooked short grain Japanese rice
Kanpyo and seasoned shiitake
Tamagoyaki
½ unagi, grilled OR our pre-grilled unagi kabayaki
½ bunch of arugula or watercress
½ cucumber
½ package sakura denbu or furikake as an alternative
2 sheets of nori
10 ml of rice vinegar
Method:
1. Cut the tamagoyaki into long, thin strips and store in the refrigerator for now.
2. Heat the unagi in the oven for 6 minutes.
3. Chop fresh arugula or watercress and cucumbers.
4. Place the nori sheet on the bamboo mat and add the rice, spreading it evenly over the sheet. Remember to leave a 2cm strip along the top of the nori.
5. Add all the ingredients, including the unagi, kanpyo, and arugula or watercress. Place the cucumber on the bottom and the denbu and shiitake on top.
6. Holding the bottom of the bamboo mat, roll it forward while keeping the filling tucked in.
7. Cut the sushi into evenly sized pieces with a sharp knife.
Salmon rice bowl
It serves: 1
Time: 15 minutes
Ingredients:
250g salmon, cut into 1-inch cubes
¾ cup cooked rice
½ avocado sliced
1 spring onion
kimchi
2 tablespoons soy sauce
Spicy mayonnaise
Nori sheets
Sesame seeds (for decoration)
Method:
1. Cut the 250 g salmon into cubes and then the spring onion into thin slices. Place both ingredients in the same bowl.
2. Add the spicy mayonnaise, 2 tablespoons of soy sauce and 1 teaspoon of sesame oil and mix everything together.
3. First place the cooked rice in the bowl. Then place the cooked salmon mixture in the middle.
4. Add the corn, kimchi, sliced avocado and nori sheets on all sides.
5. You can eat it as is and wrap the salmon mixture in seaweed sheets and enjoy it as mini rolls.
Reverse California Roll
Brands:3 rolls
Time: 15 minutes
Ingredients:
540 g sushi rice
255 g crab meat
42 g Japanese mayonnaise
A quarter of a cucumber
1 avocado
A quarter of a lemon
3 sheets of nori
16 g toasted white sesame seeds
Masago (for topping)
Method:
1. In a bowl, mix the crab meat with the Japanese mayonnaise.
2. Peel the cucumber, remove the seeds and cut it into strips the same length as the nori sheets.
3. Peel the avocado, remove the stone, cut it into thick slices and squeeze the lemon juice over them.
4. Cut the nori sheet into two halves and place one on a bamboo mat with the shiny side facing down.
5. Spread 135g of rice evenly over the sheet before sprinkling some sesame seeds over the rice.
6. Flip the nori sheet over so that the rice is on the bamboo mat and place the crab meat, cucumber and avocado on the bottom of the nori sheet.
7. Holding the bottom of the bamboo mat, roll it forward while keeping the filling inside.
8. Cut the sushi into equal-sized pieces with a sharp knife.
9. Use your hands to spread the masago evenly over the top of each piece of sushi.
Spicy Salmon Sashimi Sandwiches
Time: 10 minutes
Ingredients:
150g salmon fillet
8 g ginger root
½ teaspoon sriracha
1 teaspoon sesame oil
1 teaspoon Kelly Loves soy sauce
½ teaspoon spicy mayonnaise
½ teaspoon cane sugar
1 small bowl of edamame beans
10 g cucumber slices
Black and white sesame seeds
Serrano pepper
3 spring onions
Crispy rice with seaweed
Method:
1. In a large bowl, add the spicy mayo, cane sugar, sesame oil, soy sauce, and 1 teaspoon of Sriracha sauce. Use a small whisk or small spoon to mix the ingredients together.
2. Cut the salmon fillet into small cubes and add it to your mixing bowl.
3. On a cutting board, dice the green onion and add the small rings to the bowl with the salmon and the mixture. Again on the cutting board, dice the serrano chile.
4. On a plate, place the fried seaweed. In this recipe we use 7 fried seaweeds to add the filling.
5. Place the salmon filling on top of each seaweed rice crispy.
6. On top of each crisp, add 1-2 edamame beans, the cucumber slices and the diced bell pepper.
7. Sprinkle with a generous amount of sesame seeds.
