Agave Sushi Rice — Two Ways

Hello from Yasu. I hope you are well.

Sometimes it isn’t easy to find a whole block of time to prepare a meal. But finding a little time here and there is one of the nice things about cooking at home.

When I want to have a relaxing evening at home, I might make this sushi rice sometime during the day. Then, when the timing feels right, I’ll go to the store for some sashimi — or simply make sushi with whatever I already have in the kitchen.

Doing it this way gives me a little more room in my day, and more time to relax in the evening.

Another nice thing about this sushi rice is how easy and fun it is to change. It might become temaki, or sushi rice mixed with salmon and egg. And if I have a little more time, I might add crispy breadcrumb-coated chicken on the side and make it into a bento.

I hope you’ll try it — one preparation, with more than one possibility.

Agave Sushi Rice
For 2 people

I used agave syrup instead of sugar for the sushi vinegar.
Lightly sweet — not too sweet.

INGREDIENTS

For about 300 g uncooked Japanese rice
(2 Japanese rice cups)

5 tbsp rice vinegar
1 tbsp agave syrup
½ tsp salt

HOW TO

Mix the rice vinegar, agave syrup, and salt together.
Cook the rice as usual and let it rest for about 15 minutes.

Transfer the warm rice to a large bowl, pour over the vinegar mixture, and gently mix with a cutting motion, turning the rice from the bottom.

No freshly cooked rice?
Warm cooked rice in the microwave. That works nicely, too.　

Day One — Half Became Temaki

For a relaxed meal, half of the sushi rice became temaki.

Sashimi, a few vegetables, nori — and everyone can make their own.

Simple.

And the other half?
What could this become?

Day Two — The Other Half, Salmon & Egg

FOR THE SALMON

1 medium fresh salmon fillet
Sake, soy sauce, and mirin — 2 : 1 : 1

Place everything in a pan and bring to a gentle boil.
Break the salmon into small flakes with chopsticks, removing any bones, and cook over medium-low heat until most of the liquid has been absorbed.

Let it cool.

FOR THE EGG

2 eggs
¼ tsp salt
1 tsp sugar

Mix well and cook over medium heat, stirring with several chopsticks to make small, soft flakes.

As the egg begins to set, move the pan on and off the heat. This helps keep the egg soft rather than dry.

Mix the salmon, egg, toasted sesame seeds, and sliced cucumber into the sushi rice.

Add a little ginger pickle on top.

NO SALMON?

Oil-packed tuna works nicely, too. I prefer tuna packed in oil rather than water for this.

Mix the tuna with a little soy sauce and mayonnaise, and sprinkle it over the rice. Or simply mix the rice with egg, cucumber, and toasted sesame seeds, then add the tuna on top.

The choice is yours.

And if you have a little time later, freshly cooked chicken strips with a crispy breadcrumb coating make a nice addition on the side.

One preparation.
Another choice.
And perhaps another meal for someone else.

And Then, Something Sweet

Homemade custard, shiratama mochi, sweet red beans, and vanilla ice cream.

While I was making this parfait, I imagined making it with children.

We could talk about the full moon and decide together how to decorate it.

It reminded me of being a child — making something simply the way I wanted it to be.

Thank you for spending a little kitchen time with me.

From my kitchen in Nara,
Yasu