Today, I decided to make temaki zushi (hand-rolled sushi) for supper tonight, partly because I had a considerable amount of leftover rice in the freezer and partly because I could get a large number of aojizo (green perilla) leaves from the vegetable garden around the house.
今日は夕飯に手巻き寿司を作ることにしました。冷蔵庫に残りご飯がかなりあったのと、家の周りの菜園から多くの青じそが採れるからです。
Leftovers in the rice cooker:
炊飯器の中の残り：
Leftovers in the freezer:
冷凍庫の中の残り：
I first microwaved the leftover rice until very hot.
まずは残りご飯をとても熱くなるまで電子レンジで加熱しました。
Then, in a container, I combined sugar, salt, and
次に、容器に砂糖と塩と
vinegar.
お酢を合わせました。
I added the mixture to the hot rice.
合わせたものを熱いご飯に混ぜました。
I mixed well in such a way to separate the rice into individual grains.
ご飯が一粒づつに分かれるようよく混ぜました。
Then, I used a fan to cool the rice to hitohada (human skin temperature).
次に団扇（うちわ）を使って、人肌まで冷ましました。
I got these great tomatoes from a friend!
お友達からこんなにすごいトマトをもらいました！
My son has come home from his apartment in Tokyo, and he loves tomatoes. A great treat for my son!
息子は東京のアパートから帰っていて、トマトが大好きです。息子にはすごいご馳走になりました。
I had bought these three types of alcohol (two local Japanese sake and one shochu) for my son, who turned twenty this April. He now likes alcohol very much.
私は、息子のためにお酒を三種類買っておきました（地酒を二種類と焼酎を一種類）。息子は今年の４月で二十歳になり、今ではお酒が大好きです。
I made atsuyaki tamago (thick rolled omelet) from five large eggs.
Lの卵５個で厚焼き玉子を作りました。
I can get these beautiful aojiso from the vegetable garden.
菜園からこんなきれいな青じそが採れます。
I microwaved the nori (laver) for a total of 10 + 10 + 10 = 30 seconds until crisp.
海苔はパリッとするまで電子レンジで全部で10 + 10 10 = 30秒加熱しました。
Wasabi tube, store-bought ika geso (squid tentacle) salad, and canned tuna
チューブ入りのわさび、市販のイカゲソサラダ、ツナ缶
My absolute favorite:
私が一番好きなヤツ：
Canned tuna.
ツナ缶。
Atsuyaki tamago:
厚焼き玉子：
Ika geso
イカゲソ
Aojiso + fake crabmeat + umeboshi
青じそ＋カニカマ＋梅干し
This combination is heavenly!
この組み合わせは最高です。
Such simple sushi can sometimes be much, much better than expensive sushi.
こんなシンプルな寿司が、高価な寿司よりずっと美味しい時があります。
Forgot to mention that the soup was maitake miso soup (no photo).
言い忘れましたが、汁はマイタケの味噌汁です（写真なし）。
7 comments:
Another superb but simple Japanese Dish. Love it.
seeandoh:
Yes, and you don't necessarily have to use raw fish if you don't care for it.
Lots of shiso and tomatoes here as well! Great idea with the sushi.
This might be a dumb question but do you leave the frozen rice wrapped in cling film while microwaving? I try to only make the amount of rice I can consume during, say, a day but sometimes there are leftovers which I freeze. This can be turned into an advantage, though, if one needs steamed rice quickly.
Anonymous: Yes, leave the rice wrapped.
I suppose that frozen and then microwaved rice is as good as freshly cooked rice, so I often cook more rice than necessary and store the leftovers in the freezer.
Rice stored in the fridge and then microwaved is not as good!
What an excellent idea to include shiso into maki! I now have a jungle of shiso on my two tiny balconies (at least ten big plants), so I'll definitely make temaki sushi this weekend.
Congratulations for the beautiful omelette. You must have practiced it many many times....
I don't trust raw fish quality here and my favourite filling for maki is canned tuna+chives (or aonegi)+mayonnaise.... so good! (I also like grilled smoked bacon and cucumber! surprisingly good).
The salad looks absolutely delicious. I wish here geso were sold separately sometimes...
Sissi: A jungle of shiso? I can see you now have a green thumb!
I didn't practiced making atsuyaki tamago many many times (laugh). You should be able to get the knack with two to three attempts. (Do you know that I use a round frying pan instead of a rectangular one. I feel comfortable working with a round one.)
Ika geso are cheap but delicious! I hope you can find them on the Internet or elsewhere. I think that bags of frozen ika geso kara-age are available somewhere.
Yes Mr. Hiroyuki. Here in our state we eat a lot of fish. But never raw fish. We cook fish with spices, grated coconut and either make a curry or fry it in oil. But I love to taste the different recipes of other countries.
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