Tomorrow’s lunch
The secret of making good sushi rice is to infuse and fold in the heavy seasoning, a little sugar and rice vinegar into the still warm rice before putting it somewhere to cool before assembling your Chumaki Rolls.
I prefer to make chumaki rolls as they are more robust sushi and therefore are able to tolerate thicker fillings, so today as the rice was cooling outside on the patio table , I prepared fillings of pat choi slices, long strips of salmon , wasabi ,creamed cheese with garlic and dobs of sweet crushed peas.
Preparing sushi is the nearest I get to proper mindfullness .
Volodymyr the spunky bantam cockerel was watching everything and tiptoed into the garden under the dogs’ and Albert’s radar and managed to cop a dozen gobfulls before Mary realised what was happening and dropped her rubber chicken
Volodymyr
from Going Gently https://ift.tt/akfGjFq
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