When you're in Australia, you will come to realise that food here is darn expensive, in terms of eating out. So, being a student, you'd obviously need to find ways to budget your spending, and it's usually results in us having to prep our own meals on a daily basis. However, as weeks go by, you may get tired, and just want to rest a little... don't we all? Like c'mon manzz, I'm from Singapore, a total food paradise where food is available 24/7 - so the change is so darn drastic to be honest. XD
Well, I found that in SG, I crave for non-Chinese food every now and then, but the moment I started independence here in Brisbane, I just kept on cooking non-Western food HAHAHA! It's like as if my body just switched to another. :D
So here's the thing.
I love salmon. I adore sashimi even more! So, imagine how much I have to hold back every single time I walk past a sushi store here? Coz damn manzz, their rolls of sushi here all cost an average of $2.80 (AUD, mind you!) So, how??? MAKE YOUR OWN LAH.
Contrary to what some people may think, Australia does have its fair share of Asian grocery marts, and although the ingredients cost more than what it would back home, you can find everything you need when you head to most of these stores. ^_^
Just before we get too carried away, here are a few Asian grocery marts I've been to, where I've found my treasure trove of Chinese goodies, and if you're living in Brisbane, do check it out!
- Yuen's Market (Sunnybank & Fortitude Valley)
- Sunlit Market (Westfield Garden City)
Anyway, I do recommend these few, as they stock everything you ever need - they even sell whole fish! For those thinking of bringing spices into Aussie - please - save your luggage space. Enough said.
The only food product I brought from SG is Koka's purple wheat noodles; Chilli & Lime, Soy & Vinegar and Aglio Olio - WHICH YOU CANNOT FIND HERE. It's my secret stash HAHAHA. (Ok, maybe not so secret now LOL) Sorry ah, if anyone wants to kope any, unless you're my good friend - no can do. So if let's say there's anything to bring - BRING THIS. Because this creation is hands down my favourite instant mee. Muahahaha.
For today! I will be intro-ing you my latest success - Salmon, avocado & cucumber sushi rolls *waves pompoms in the air*
Sashimi lovers, DO NOT PANIC.
I know that back in SG, usually smoked salmon turns out to be on the salty side - and I absolutely loathe those. But, safe to say, if you choose the right product in Woolworths/Coles, your smoked salmon should taste wonderful! In my honest opinion, the smoked salmon here tasted just like thin slices of sashimi which have been slightly grilled. The flavour is impeccable, and the salt level is nearly nonexistent - melikey! (Omg, let's just coin the term; Cherlyn Approves!)
- 1 cup of sushi rice
- Sushi seasoning (Mizkan is the brand I use, but as long as the bottle has "sushi seasoning" on it, you're good to go!)
- Seaweed (Try to get resealable packs, really makes one's life easier)
- Bamboo rolling mat (Daiso has this everywhere!)
- 1/4 of a whole cucumber (Cling wrap the remaining 3/4 and place in fridge)
- 1 ripe avocado (Listen up, when I say ripe, it has GOT TO BE ripe - if not you will really be disappointed haha. The skin should be a very dark green, have a slightly "squishable" feel)
- 1 pack of smoked salmon (It's really up to you how much you want to put in, so feel free to buy a bigger pack if you'd like more salmon in your sushi!)
- Half a lemon (Will be helpful if you own a citrus squeezer)
- RICE COOKER. (My friend, if you don't own a rice cooker - then um, sorry ah - I have always lived with intelligent rice cookers HAHAHA - boil it in a pot AT YOUR OWN RISK AH)
- Cook the sushi rice in the rice cooker. After adding water to the required level in your pot, put in 3 tablespoons of sushi seasoning. Select "Sticky" rice texture if that function is available. If not, fret not - cook as usual.
- Now, get started on chopping up your avocado and cucumber!
- Take out the smoked salmon, and tear it into generous shreds. (Come on, we're at home. No need for a knife to cut into equal strips - it's gonna look the same when rolled up anyway >v<)
- Squeeze half a lemon onto your sliced avocado, making sure each slice gets some.
- When you rice is done, scoop it into a bowl and allow it to cool completely.
- Take out your bamboo rolling mat, and lay a piece of seaweed on it.
- Spread your rice out onto the seaweed, but leave at least 1cm from the ends. (I prefer to place my rice at the lower part of the seaweed, so that when I roll the sushi, it's easier - especially when you have so many ingredients)
- Place the smoked salmon onto the rice.
- Now, add 2-3 slices of avocado on top.
- Seeing where to best fit in, strategically place your cucumber slices onto the sushi pile (HAHAHA overloaded right)
- For the grand moment, you just roll, press (NOT SQUISH AH) - repeat this until you get it into a nice roll. One tip: using normal tap water and your best tool - your finger, wet the top of the seaweed, so that the roll will stick together with the seaweed. Works like magic.
- Looking good right? You're practically at the last step! Using a knife, cut the roll into half - and wala! You're ready to eat.
- Chill them in the fridge if you're having them for later!
Hoping it's Easy Peasy Japanese-y XDDD
Cherlyn Aurora xoxo