Getting fit...?
Hello!
So my office have twisted my arm, blackmailed, guilt-tripped and generally bribed me (although without any promise of compensation) into "getting fit". They're doing a 10k on Sunday, which I will NOT be ready for, but I do intend to do a 5k at some point soon.
So, without any hesitation, I was going to throw some "healthier" ideas around, moving away from French butter-fuelled dishes towards lighter spring food.
Sushi is a BIG love of mine. A new Sushi place called Nihaw has just opened next to our office and I'm usually in there on a Friday lunchtime. I was thinking of a carb-free option which maintains the flavours of the Japanese creation so came up with this over the past couple of weeks. I love salmon as a fish so I have, typically, done a "de-constructed" rice-less sushi-inspired salad. don't be afraid of the raw fish thing; the salmon is marinated overnight in soy sauce and sugar so will be perfectly preserved.
What you will need:
A sharp knife
Fish chopping board
Peeler to cut carrot ribbons
Ingredients:
Salmon fillet, 250g will serve 4 as you don't need a lot. Please try and get the fish as fresh as possible.
4 Nori seaweed sheets
Toasted sesame seeds
Cucumber
1 carrot cut to ribbons using a peeler.
Half a lime
Sesame oil
Japanese sweet soy sauce
Sugar
Mirin
white wine vinegar (alternatively use some of that crazy hard-to-obtain expensive Jappo stuff...but you'd be crazy right?)
Salad cream (go on then, use Heinz. I definitely will be)
Fish:
Cut into smaller pieces: long slivers or cubes, it is entirely up to you. Then measure out a fine balance of Water, mirin and soy sauce in a 4:2:1 ratio. Add a tablespoon of sugar before placing the fish pieces in this to let them amalgamate overnight. Once out, rinse off the excess but the fish should retain a darker colour. Pat dry and set aside until the plate is ready to receive it.
Accompaniments:
Cut the cucumbers into ribbons and peel the carrots into similar ribbons. Make a dressing of Sesame oil, lime juice and soy in a 8:2:1 ratio. Mix well and then toss the veg in, tossing the vegetables as you go.
To serve:
Use the Nori sheet as a stylistic, edible plate...but put it on an actual plate you moron...(Cheers Russell Howard). Artistically add a teaspoon of salad cream before placing the vegetable salad any which way you please. Sprinkle the toasted sesame seeds over the top and then place the fish pieces.
This lighter take on traditional sushi is full of healthy things, albeit only if you leave out too much marinade. Do let me know your thoughts below.
Enjoy!
BenY
So my office have twisted my arm, blackmailed, guilt-tripped and generally bribed me (although without any promise of compensation) into "getting fit". They're doing a 10k on Sunday, which I will NOT be ready for, but I do intend to do a 5k at some point soon.
So, without any hesitation, I was going to throw some "healthier" ideas around, moving away from French butter-fuelled dishes towards lighter spring food.
Sushi is a BIG love of mine. A new Sushi place called Nihaw has just opened next to our office and I'm usually in there on a Friday lunchtime. I was thinking of a carb-free option which maintains the flavours of the Japanese creation so came up with this over the past couple of weeks. I love salmon as a fish so I have, typically, done a "de-constructed" rice-less sushi-inspired salad. don't be afraid of the raw fish thing; the salmon is marinated overnight in soy sauce and sugar so will be perfectly preserved.
What you will need:
A sharp knife
Fish chopping board
Peeler to cut carrot ribbons
Ingredients:
Salmon fillet, 250g will serve 4 as you don't need a lot. Please try and get the fish as fresh as possible.
4 Nori seaweed sheets
Toasted sesame seeds
Cucumber
1 carrot cut to ribbons using a peeler.
Half a lime
Sesame oil
Japanese sweet soy sauce
Sugar
Mirin
white wine vinegar (alternatively use some of that crazy hard-to-obtain expensive Jappo stuff...but you'd be crazy right?)
Salad cream (go on then, use Heinz. I definitely will be)
Fish:
Cut into smaller pieces: long slivers or cubes, it is entirely up to you. Then measure out a fine balance of Water, mirin and soy sauce in a 4:2:1 ratio. Add a tablespoon of sugar before placing the fish pieces in this to let them amalgamate overnight. Once out, rinse off the excess but the fish should retain a darker colour. Pat dry and set aside until the plate is ready to receive it.
Accompaniments:
Cut the cucumbers into ribbons and peel the carrots into similar ribbons. Make a dressing of Sesame oil, lime juice and soy in a 8:2:1 ratio. Mix well and then toss the veg in, tossing the vegetables as you go.
To serve:
Use the Nori sheet as a stylistic, edible plate...but put it on an actual plate you moron...(Cheers Russell Howard). Artistically add a teaspoon of salad cream before placing the vegetable salad any which way you please. Sprinkle the toasted sesame seeds over the top and then place the fish pieces.
This lighter take on traditional sushi is full of healthy things, albeit only if you leave out too much marinade. Do let me know your thoughts below.
Enjoy!
BenY
Comments
Post a Comment