All The Different Colours: Sushi With Pickled Salad

All The Different Colours: Sushi With Pickled Salad

I woke up with the strong desire to eat something cold for dinner today! Something require with very little or no heat to cook. With a Chinese leaves (cabbage) in the fridge, I thought a "kimchi" type of salad would be a very refreshing choice for a hot summer weekend! (the last weekend!)

So I made few different types of pickled vegetables to accompany my home-made sushi! I had my more then 5-a-day today with various range of colours on my plate. Very colourful, obviously! very healthy for sure!

To make the sushi rice, I put 1 cup of sushi rice (washed) in a pan and cover with enough water. Bring the water to boil over high heat, then turn to the lowest heat and leave it to cook until the water dry up. Remove from the heat and leave to cook for further 10-15mins. In a bowl, mix 1 juice of lemon, and 1 tbsp of sugar together. Scope the rice to a plate, and add the lemon juice mixture to the rice. Mix throughly. Leave to cool.
The pickled Chinese Leaves (cabbage) was inspired by Korean Kimchi recipe. Very crunchy salad. To make this, I sliced the cabbage thinly and marinate the cabbage with the followings:

1. 1 Chilli
2. About an inch of ginger
3. 1 Red onion
4. Small piece of lemon zest
5. 1 juice of lemon
6. Salt (to taste)

chop the ingredients finely in a blender and pour over the cabbage. Mix well and leave to marinate for few hours. This salad is really pretty with a hint of purple (colour from the red onion).To make the pickled mooli (Daikon), prepare the same ingredients as for the cabbage, but leave out the ginger and replace the red onion with a white onion. The salad has a hint of orange (from the colour of the chilli)Rice balls: Shape the cold sushi rice to a ball (or any shapes!), and roll it over with yukari or toasted sesame seed. You could also reverse the yukari or sesame seed to be the filling of  the rice balls. Alternatively, wrap the rice with Nori seaweed strips. Just make it colourful!

Serve this dish with rainbow range of colourful vegetables that you can find from the market, it is very appealing and also very healthy to eat!A plateful of colours. I think colours do make eating enjoyable, just by looking at it make me feel the desire to just dine in!