I am super fortunate that I have traveled my whole life. Being born in the Channel Islands to intrepid parents ensured that my childhood had a bit of adventure and I got a few stamps on the old passport.
I think that taste of travel as a child was one of the biggest catalysts to me wanting to travel so much.
The Caribbean on my Dad’s yacht, the foul smelling tannery in Morocco, the oldest bullring in the world in Spain, a full moon in the desert in India, the biggest bird poo ever on my back in Madrid, the food, THE FOOD, everywhere.
The tastes and smells of adventure… so many memories of cultures so different to ours. So many people who live in ways so unimaginable unless you’re sitting on the dirt floor of their hut, playing charades with someone who doesn’t speak your language in order to communicate, getting ripped off, swindled, charmed or wooed, or drinking beer under a palm tree with a kid who has grown up in a parallel universe.
If nothing else, and is there a lot else, you learn to be grateful for this country we live in.
I was pretty clueless, as I’ve mentioned. Did all sorts of dumb shit, but it’s that dumb shit that taught me what I was capable of, and that I, too, am intrepid.
All I know is the more I travel, the more I want to travel. I’d love to trek with the kids on our backs (maybe we’d get sherpas for that), andI don’t know if I’m still up for camping at the end of the day.
Glamping maybe. With good pillows.
Oh, god, maybe I’m not as intrepid as I used to be.
Babies and mortgages have temporarily shackled us at this present moment, but Mister H is a bit of a traveler too. It won’t be long before we can go exploring again and instil a love of travel, and exploration and different cultures in our children.
I’ve never been to Japan, and I’ve never really been attracted to it, but I know one thing I would love about it is the food.
I love brown rice sushi and when I recently saw Brenda from Brenda Janschek Health and Nutrition make her sushi rice loaded with goodies, she totally inspired me to push my growing edge and get my sushi on…. Our only regular fast food is sushi, and now that I’ve mastered it, I think it’s fast food at home all the way.
What you will need :
- 1 salmon fillet, you can use a chicken fillet or tofu if you prefer
- 2 tablespoons ketcup manis (sweet soy)
- 1 cup brown rice
- 5 tablespoons sushi rice seasoning (I buy all in one but you can make your own with 5 tablespoons rice vinegar, 2 tablespoons sugar and 1/2 teaspoon salt)
- 1/4 cup zucchini, finely grated
- 1/4 cup carrot, finely grated
- 1/4 cup of coriander, finely chopped
- 1 tablespoon of pickled ginger, finely chopped
- 2 tablespoons sesame seeds, lightly toasted in a dry frypan
- 1/2 an avocado, sliced
- 3 teaspoons good quality mayonnaise. I like Thomy.
- 3 sheets nori
- one bamboo sushi mat
- wasabi and soy for serving
Pop your rice with 3 cups boiling water in a saucepan on the stove, turn it down low, stick a lid on and leave it until the water is absorbed and your rice is cooked (30-40 mins).
When cooked, remove from pan and place it into a flat dish, pouring over your sushi vinegar seasoning. Stir well to combine and leave to cool.
Roll your salmon in the ketcup manis and cook in a little coconut or peanut oil in a frypan (or BBQ is even better) until just cooked. Remove from heat.
Toss your carrot, zucchini, coriander, chopped ginger and toasted sesames through the seasoned rice and stir well.
Place your nori on your sushi mat and spread a generous layer of your sticky rice over the nori, leaving a bit at the edge bare.
Flake off your salmon and lay a nice chunky line through the centre, along with some sliced avocado and a little smear of mayo.
Using your bamboo mat, roll your sushi quite firmly to ensure it sticks nicely together. Roll until it is a tight cigar and set aside.
Repeat until all ingredients are used. I sometimes have rice leftover which is fab in a salad.
Using a sharp, wet knife, slice your sushi in half, then in half again, and then in half again…. unless you prefer a large roll.
Serve with wasabi and soy… and Asahi beer. Not for the kids.