These bite-sized pieces are delicious and satisfying and prepared with vinegar flavoured rice, Avocado, Mango and Nori (seaweed) sheets. If you love eating Sushi, it can be made in your own home whilst experimenting with fillings. (Recipe is for avocado and mango sushi although pictures show vegetable sushi which we also prepared at the same time) A couple of years back, I took my Mum to a Japanese restaurant on Mother’s day and we LOADED up on sushi. The kick from the wasabi, mirin and pickled ginger was just to die for. We thoroughly enjoyed Yasai Gyoza, Vegan Katsu Curry and a fresh salad with Wagamama Katsu Salad Dressing. Since I came out of from the restaurant, the great tastes lingered in my mouth, the flavours were dancing in my head and family knew that so well, so once again just after a week we went again and enjoyed sushi. We got almost addicted and let me tell you Sushi does not come here cheap so we had a go at making it at home. We had a great experience in making fresh Sushi at home, we were just surprised how easy it was to roll. The main task was to get together all the ingredients. Sushi can be served as an appetizer or light meal, or the main course. Generally, these are served with Soy sauce, wasabi paste and pickled ginger. It goes well with Miso soup, seaweed and cucumber salad. Afterwards, I also gained confidence in rolling the Sushi too 🙂 Notes:- Keep a bowl of cold water when preparing the sushi, it will prevent the rice from sticking to your fingers and also the knife when cutting the rolls. More Japanese recipes
- Yaki Onigiri – grilled rice balls
