Here are 5 fun facts about sushi, plus our favourite deconstructed sushi bowl recipe for you to impress your friends with this International Sushi Day! - The word sushi means rice that has been seasoned with vinegar
- Sushi is actually meant to be eaten with your hands, not with chopsticks
- Sushi is meant to be eaten right after its been made. When kept in a freezer, the sushi becomes sour and loses flavour
- It takes 10 years to become a sushi chef. Before being allowed to start working, sushi chefs spend 2 years learning about the nuances of handling sushi
- The plastic grass in take-away containers has historical meaning. Traditionally, real leaves were used for decoration, and they also helped the fish to stay fresher for longer
Deconstructed Sushi BowlServes 2 Time 35 mins _What youll need_200g sushi rice 300g sweet potato 35ml olive oil Salt and pepper 15g gochujang (Korean chilli paste) 2 tbs brown sugar 1 tbs sesame oil 150g baby spinach leaves 125g shiitake mushrooms 1 tbs soy sauce 2 eggs Black sesame seeds _Method_1. Preheat oven to 200C. Place rice in a medium saucepan and cover with cold water. Swish the rice around, drain and repeat until the water runs clear. Add 1¼ cups of water to the saucepan and bring to the boil. Reduce heat to low and cook, covered for 15mins or until rice is tender and water is absorbed. Leave covered until ready to use. 2. Line an oven tray with baking paper. Peel and cut the sweet potato into 1cm thick slices. Place on the prepared tray and drizzle with 2 tsp of olive oil. Season with salt and pepper and toss to coat. Place to one end of tray and roast for 10mins or until starting to soften. 3. In a small bowl, combine 2 tbs gochujang, 2 tbs brown sugar, 2 tsp sesame oil and 1 tbs water until smooth. Wash the spinach to remove any grit. Remove stems from shiitake mushrooms and halve the caps. In a small bowl, toss caps with 1 tbs soy sauce and 1 tbs olive oil. 4. Add the mushrooms to the oven tray and turn sweet potato. Roast for another 10mins or until sweet potato is golden and tender. Place spinach over mushrooms and roast for a further 2 mins or until just wilted. Drizzle the spinach with 1 tsp sesame oil and toss with the mushrooms. Season with salt. 5. Heat 1 tbs olive oil in a large non-stick frypan over a medium-high heat. Add cooked rice, spreading in a single layer (without pressing down), and cook undisturbed for 5-8mins or until golden and crisp underneath, checking frequently so it doesnt burn. Divide rice among bowls. 6. Return same frypan to medium heat with 1 tsp olive oil. Crack eggs into pan, season with salt and fry, undisturbed for 2-3 mins until whites are set (turn down the heat if eggs are browning too quickly). Top rice with vegetables, eggs and sesame seeds.