vermicelli sushi

Ehm. Just thought I’ll make a little announcement that YES, I’m still alive πŸ˜‰ You may have caught me at your blog commenting on your amazing posts, but I’ve been so busy since last Monday, I think I missed all the online fun. Well, my blog did anyway πŸ™‚

 

I’ve had family come up from the south and visit, and we’ve all been so busy catching up with one another, sleeping late, waking early, then partying until the next morning.. Yesterday my cousin and I decided we’ll make some sushi to take to a dinner party we were invited to, and despite my huge list of dishes-waiting-to-be-posted, I’ll put up this simple yet amazing sushi recipe.

Instead of your odd rice-stuffed sushi, I decided that it’s a lot funner and tastier with rice vermicelli. I’ve made this before, and I’ve done it again now, soΒ I’m going to be really bold and claim I invented this, but I’m happy to give over the title to someone else if they deserve it πŸ˜‰

 

These sushi rolls were prepared by me, and cut by my cousin, so a big thank you Heb for making them look amazing! Despite the fact the filling was not centred properly, they were a big hit at the dinner party (I mean that no one asked for soy sauce because they were too busy munching these down!)

Yields: 20 x 1-inch pieces

Ingredients:

3 sheets yaki nori seaweed

45 g riceΒ vermicelli

2 tsps white vinegar

1 small cucumber

1 small carrot (optional)

1 tin tuna in sunflower oil (185 g)

1 1/2 tbs mayonnaise

wasabi for flavour

water for sealing the sushi rolls

 

Method:

In a small saucepan, bring water to a boil.

Break the vermicelli in half and add into the saucepan.

Cook for five minutes on medium-high heat.

Drain the water and place the vermicelli in a bowl.

Add in the vinegar and stir through; set aside.

Peel the carrot and cucumber and cut each into thin strips (lengthwise).

Drain the oil from the tuna and mix in the mayonnaise.

Prepare a bamboo mat; place the sushi sheets shiny side down.

Cover the sushi with the vermicelli (about 1/2 an inch thick), leaving a centimetre from the top bare.

About a third of the way in, place a few spoonfuls of tuna and line with carrot or cucumberΒ horizontally.

Add a dash of wasabi and use the bamboo mat to roll the sushi, applying some pressure with every roll.

Wet the end of the sushi and seal the roll.

Use a clean, wet knife to cut the sushi into pieces, cleaning it after every cut.

Repeat until your filling is finished.

Add sesame seeds or nigella seeds to the filling if desired.

Serve with soy sauce,

Devour!

 

14 thoughts on “vermicelli sushi

  1. Chica Andaluza says:

    I adore sushi and do manage to make it occasionally here in Spain – never with Vermicelli though. Next time IΒ΄ll try the method “invented by Fati” as IΒ΄m sure you did! Well done and glad youΒ΄ve been having fun and not just working hard.

  2. Caroline says:

    Welcome back! This sushi sounds delicious and right up my alley…nothing too crazy in the roll. I’m pretty plain and simple when it comes to sushi. πŸ™‚ Lovely post! x

  3. Charles says:

    I love the idea of the rice vermicelli… that’s a fabulous idea… seriously! So much fun… I’m so going to try this next time I make sushi! πŸ™‚

  4. sportsglutton says:

    Just happily connected to your site via Chica Andaluza.

    Growing up in California sushi rolls were a regular part of the diet and sometimes the simplest recipes like this can be the most palate pleasing. I’m with Greg…need some sushi now. πŸ™‚

    cheers!

  5. fati's recipes says:

    πŸ˜€ Thanks for your sweet comments. Glad I’ve impressed you with my stuffing πŸ˜‰ I must admit the vermicelli is a lot easier than the rice (or that’s what I feel anyway)!
    I hope your sushi experience with vermicelli turns out as fun and awesome as mine was! πŸ™‚

  6. mjskit says:

    Sounds and looks like you had a fabulous start to the new year! Having too much fun with family and friends is a great excuse to stay off the computer! Your sushi rolls look fabulous! I love having fun in the kitchen with a good friend.

  7. Good Cooks says:

    Sounds just I’m not the only one that being away for a while, hehehe. Gosh will that break be longer enough?!
    Wow, you made it so perfect round, I like how you play with the ingredient, sure these taste very yummy with vermicelli, thank you Fati.:)

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