Fast Food #1 "Roll your own sushi"

I've decided to post a "fast food" section where I share recipes for meals I whip up in no time and with no effort.

Many a times I've looked at the clock and realised it's 5 already and no dinner is coming along as yet... I hope at least some of you can empathise with that! Just hoping I'm not the only one so disorganised! arghhh!

So here is numero uno of my fast food series...

"Roll your own Sushi"

Sushi itself doesn't take very long at all so you could just make the sushi and serve it like that but my kids love rolling their own and it saves me having to do it so I just prep all the ingredients, lay it out on the table and let everyone work for their dinner!

Ingredients

• 1 cup uncooked rice
• 1 teaspoon caster sugar
•  pinch salt
• 2 teaspoons mirin or  1/2 teaspoon white vinegar
• lettuce/cucumber or whatever vegetable you like
• nori (Seaweed paper)
• filling

Method

• Prepare rice according to packet direction, I like to use the absorbtion method. I get fluffy rice everytime and it's really easy to wash the pot afterwards. No rice stuck or burnt on the bottom.
• Once the rice has cooked, let it cool down.
• Once cooled, use the mirin, sugar and salt to season the rice. I'm afraid the quantities above are merely guesses as I usually just throw it in... you'll have to taste it and add more of whatever you think it needs as you go. The rice should taste slightly sweet with an extremely faint tartness from the mirin or vinegar. if you do substitute the mirin with the vinegar, take note of the quantity difference in the ingredients listed above
• slice/prep your preferred vegetables. I usually like to use cucumber because I love the crunch! but you can also use carrots, capsicum, tomatoes, sprouts... anything you like, or for a busy family... whatevers in the fridge!
• Using kitchen scissors, cut the nori papers into quarters so you get smaller rectangles. You can leave them as they are but my kids love making mini ones. It's also easier to handle
• Now for the filling - Our usual is a large can of tuna mixed with a good dollop of mayo! In the pic above, we used korean bbq beef ribs. I didn't marinate them myself... when I finally get around to learning the recipe from my mother (she makes the best ones!) I'll be sure to post it... we purchased it from our local korean butcher for $16/kg. It's sold pre-marinated ready to grill! You won't find it at just any asian butcher, it has to be a korean one. If you know of a korean community near you, there's sure to be one there, otherwise, ask someone korean! :)

As I said earlier, this will take you next to no time to prepare, the kids love it and it's healthy!

I've just typed this out off the top of my head so if anything doesn't make sense or it's confusing just leave a comment below and I'll try again... :)

NOTE~you can keep nori in a zip lock bag in the freezer to keep it fresh for whenever you need it! It will last years!!!

Enjoy!
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Lamb Pilaf

Okay, I know I haven't been blogging for ages but I promise I'm going to try to be more consistent :)

My aim is to post what I've made for dinner most nights and it begins here with a Lamb Pilaf!

I was so happy when my 2 year old scoffed it down! I just couldn't believe it, but then again, he loves rice and that's the main ingredient so I'm not completely surprised.

I came across this recipe on the taste.com.au website which by the way is one of my fave recipe websites. It's loaded with tasty everyday meals and a handful of good gourmet dishes. I just love that it compiles recipes from some of aussie's best food mags!

This Lamb Pilaf is slightly adapted from this Beef Pilaf recipe. It's not bad. I will definitely be making this one again. The kids eat it and it's easy to prepare. That ticks all the right boxes for a midweek meal!

Lamb Pilaf
(serves 4, approx 30 mins)

Ingredients

• 1 1/2 tablespoons olive oil
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 stick of cinnamon
• 300g lamb mince
• 1 cup basmati rice
• 2 cups chicken stock
• 250g punnet cherry tomatoes
• 1/4 cup currants
• 3 green onions, thinly sliced
• 1/2 cup flat-leaf parsley leaves

method

• Preheat oven to 180 degrees celcius
• Place the tomatoes in a baking dish, drizzle with oil and sprinkle with black pepper. Set aside
• Heat oil in a medium oven proof saucepan.
• Add spices and cook stirring for a minute.
• Add lamb and brown.
• Add rice, cook for a minute then add the stock.
• Bring to the boil and transfer to the oven with the lid on for about 20 mins or until the stock has been completely absorbed.
• At the same time, place the tomatoes in the oven to cook.
• Remove the rice and tomatoes from the oven.
• Stir into the rice the tomatoes, currants, green onions and parsley and stir through.
• Serve on its own or with some natural yoghurt, cucumbers and mint.

Enjoy!
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