Here at Insomnia, we’re proud to be an indigenous 100% Irish owned coffee company. It is part of our strategy and customer promise to source locally where possible. With this in mind we would like to introduce to our customers, one of our suppliers each week and give you the chance to recreate at home one of their scrumptious treats, available now as part of the new Autumn range.
This week we will be saying hello to Ciara Troy, our supplier from Oshii Food Ltd. We will begin by telling you a little bit about Ciara and her philosophy that goes into making her authentic Sushi. After this we’re going to help you to make this delicious healthy meal at home.
Ciara Troy – Oishii Food Ltd.
Ciara set up Oishii Foods in 2006 because she wanted to share her love of Japanese food with a wider audience. Out of their kitchen in Bray, Co. Wicklow they make a variety of delicious sushi & Japanese salads – Ciara love’s to innovate and try new combinations but whatever it is they make, their focus is always on using the best quality ingredients and to keep their products as fresh as possible. Ciara’s philosophy can been seen in her new Autumn Selection Sushi which includes 4 Shiitake Mushroom Maki with Carrot & Scallion, 2 Tofu pockets, Pickled Ginger Wasabi and Soy Sauce exclusively available at Insomnia,
Oishii Foods are delighted to be working with Insomnia and to have the opportunity to create an exclusive range to suit their outlets. Oishii means delicious in Japanese, we hope you enjoy our products and think they are ‘oishii’ too!
Autumn Sushi Selection
Su-meshi (Vinegared Rice)
- 200G sushi rice / Japonica short grain rice
- 40 ml rice vinegar
- 20ml caster sugar
- 5 g salt
- Nori (roasted seaweed)
- Shiitake mushrooms
- Soy sauce
- Sesame seeds
- Tempura flour
- Spring onion
How To Make The Sushi Rice
For 200G rice, add 250 ml water, cover & bring to the boil. Reduce the heat & simmer for a further 12 minutes without lifting the lid. You will hear crackling and by this stage the rice will have absorbed all of the water. To fully cook through, remove from the heat but leave covered for another 10 minutes to let the steam soften the rice. To make the sushi rice, rinse the rice under cold running water until the water runs clear, gently moving the grains with your fingers to remove the excess starch. Drain and leave for at least 30 mins until the grains turn an opaque colour.
While the rice is cooking, dissolve the sugar & salt into the rice vinegar while stirring over a low heat – there is no need to boil.
Using a wet spatula, tip the rice onto a large flat tray / wide bowl. Using the back of the spatula, pour the sushi vinegar over the rice and gently toss the rice to ensure even distribution. To make the rice glossy, use a fan to cool the rice quickly. Cover the rice with a clean damp tea-towel and leave until you’re ready (this prevents it from drying out).
Preparing Your Sushi Filling
Carrot Tempura: Using grated or finely sliced fresh carrot, make the tempura batter using ice cold water & tempura flour, do not overwork, lumps are ok! Heat vegetable oil to 175 degrees, dust the carrot strips in flour, dunk into the batter, shake off excess and then deep dry until crisp. Remove and drain on kitchen towel.
Simmered shiitake: using a handful of dried shiitake mushrooms, it is best to soak overnight in water. Drain before cooking. Using a small bit of oil, stir fry the mushrooms over a high heat for about 5 minutes. Reduce the heat & add 2 tablespoons of soy sauce & 2 tablespoons of mirin, simmer until there is also no liquid left, stirring often. You can add a drop of sesame oil at the end or drizzle with toasted sesame seeds as these go very well together.
To make the sushi rolls (maki) you will need a bamboo rolling mat (makisu). Place a nori sheet shiny side down. Dampen your fingers before taking a ball of sushi rice, place in the centre of the nori and using your finger tips, spread the rice all the way out to the side, leaving a 1cm gap at the top & bottom of the sheet. In the centre, make a slight indent using the flat of your finger and this is where you will lay your fillings. Using thinly sliced spring onion, shitake mushrooms & carrot tempura as filling lift the mat with your thumbs, press the fillings with your fingers and gently roll away from you. You want to roll firmly enough that it will hold its shape but with a gentle pressure so that the taste is light. Leave your maki roll with the join side down as it will seal with the moisture from the fillings (you can also use a mushed grain of rice to help it stick). After 5 – 10 minutes, cut the maki into 8 even pieces using a sharp wet knife (when the knife is wet, the rice doesn’t stick so much and you get a clean cut).
Serve with pickled ginger, wasabi & soy sauce. Itadakimasu!
Be sure to keep an eye out next week to see what supplier we will be introducing along with their delicious new Autumn range product, and how you can make yourselves at home.
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