FEATURED IN THE GIN CLUB
Loaded Barrel's Missfire Gin is featured in Janurary's 2023's Gin Subscription! Sign up to the club today for a complete curated distillery experience at home.
Learn More
DIY SUSHI ROLLS
Sushi is a traditional Japanese dish that consists of vinegared rice served with a variety of toppings, such as raw fish, vegetables, and egg. When it comes to pairing sushi with a gin and tonic, it's all about finding flavors that complement and enhance each other. A refreshing and crisp G&T pairs well with lighter, simpler sushi rolls that are made with ingredients like cucumber, avocado, and tuna. On the other hand, a bold and flavorful G&T can stand up to heartier sushi rolls that are packed with bold ingredients like spicy tuna, tempura shrimp or vegetables.
No matter what type of sushi you prefer, there's sure to be a delicious G&T pairing that will elevate your dining experience. So, the next time you're sipping on a G&T, consider pairing it with some delectable sushi rolls for a truly unforgettable taste sensation.
Check out our recipe for an easy at-home guide. Let's get rolling!
SUSHI ROLLS
INGREDIENTS
2 cups sushi rice
2 cups room temperature water
2 Tbs sushi vinegar
4 sheets nori (seaweed)
Toasted sesame seeds
Add-ins of choice (try cucumber, avocado, tofu, or tinned tuna)
Wasabi, pickled ginger and soy sauce to serve
METHOD
Rinse sushi rice well under cold running water until water runs clear. Place the rice and 2 cups of water in a large saucepan, covered, over medium heat. Bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes.
Transfer the rice to a large flat dish. Use a wooden paddle to break up rice lumps while gradually folding in sushi seasoning to taste. Continue folding and fanning the rice until completely cooled.
To make rolls, place a nori sheet, shiny-side down, on a bamboo mat with slats running horizontally. Use wet hands to spread rice over the nori, leaving a 3cm-wide border along the edge furthest from you.*
Place fillings horizontally along the centre of the rice. Hold filling in place while rolling the mat over to enclose rice and filling. Lightly dampen the exposed nori and seal to close. Wrap in cling film and chill if desired.
Slice with a sharp knife. Serve with soy sauce, wasabi and pickled ginger.
*To make a California Roll (rice on the outside), sprinkle rice with toasted sesame seeds, then carefully flip to rice side down. Add fillings and continue as before.
