Breadcrumbs ![Fakeaway Special: Sushi & Sides](https://media.sheerluxe.com/T6fJtK3h3TsSDZLpGlem0Wetsu0=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2020%2F09%2Fnew-fakeaway.jpg) [Recipes](/life/food/recipes) / 28 September 2020 # Fakeaway Special: Sushi & Sides While there’s a time and place for a shop-bought takeaway, a ‘fakeaway’ is healthier and more affordable. And, says food writer and SL contributor Chloe Scott-Moncrieff, they’re not as hard to make as you might think. This week, treat yourself to these simple dishes: sushi with pickled ginger, yakitori chicken and easy greens drizzled in a sesame sauce. [ Save To My Favourites ](/user/login?destination=/markdownify/node/24023) ## Saturday Night Maki Rolls Serves Serves 1-2 Difficulty Easy Total Time 20 Minutes Ingredients 200g of sushi rice 40ml of sushi vinegar or rice vinegar Nori seaweed sheets 1 bamboo rolling mat For the filling (all optional): Cucumber, sliced lengthways Smoked mackerel Smoked salmon Avocado Crab meat Spring onion Red pepper Spicy mayo Mango Serving extras: A pinch of wasabi paste A small dish of soy sauce Method Step 1 Place the rice in a bowl. Stir, then drain. Repeat this a few times until the rice runs clear. Drain the rice and add to a pan with approx. 300ml of water. Step 2 Put a lid on the pan and simmer for 15 minutes on low heat. Turn off the heat and allow it to steam with the lid on for a further 10 minutes. Add the vinegar. Step 3 Lay out a nori sheet on a bamboo mat. Wet your hands and spread the rice across the sheet, leaving a 2cm space at the top. Press the rice down gently but firmly. Sushi rice is sticky, so it’s easier manoeuvre with damp hands. Step 4 For the filling, place a long sliver of cucumber and mackerel, or whatever you’re including, along the centre. Step 5 Dry your hands. With the bamboo mat to help you, roll the nori with everything in it into a long cylinder, applying pressure to create tightness. Seal the top end by dampening the nori with water. When it’s done, moisten your knife and slice across into bitesize rolls. ## Pickled Ginger Serves Serves 2-4 Difficulty Easy Total Time 30 Minutes Ingredients 150g knob of fresh ginger, peeled and sliced finely 100ml of rice vinegar 30ml of water 4 tbsp of caster sugar Method Step 1 In a pan, gently heat the rice vinegar and sugar together so the sugar is dissolved. Step 2 Make sure the ginger is finely sliced. Muddle the ginger slices with the salt. Wash and drain. Allow the pickling vinegar to cool. Step 3 Store the ginger slivers submerged in the pickling liquid in a sterilised jar. ## Sesame Seed Dressed Greens ‘N’ Beans Serves Serves 2 Difficulty Easy Total Time 30 Minutes Ingredients 200g of spinach 150-200g of green beans For the sauce: 3 tbsp of sesame seeds, toasted 1 tsp of mirin 1 tbsp of soy sauce 1 tbsp of sugar 1 tbsp of white miso Method Step 1 Simmer the green beans in water on the hob. Drain after a few minutes. Step 2 In a frying pan, dry fry the sesame seeds. Remove and pour into a pestle and mortar grind with the mirin, soy sauce, sugar and white miso. Or you can blitz it in a blender, just don’t over process it. Step 3 Add the spinach to the pan and wilt. When cooked, chop it. Step 4 Mix the sesame sauce with the spinach and beans. Season further it you want, and serve. ## Sweet & Sticky Yakitori Serves Serves 3-4 Difficulty Easy Total Time 15 Minutes Ingredients 250g of boneless chicken 6 spring onions For the teriyaki sauce: 4 tbsp of sugar 100ml of soy 100ml of mirin Bamboo skewers Method Step 1 Make the teriyaki by gently cooking the sugar with the soy and mirin until it dissolves. Step 2 Pop the chicken and spring onions on the skewers. Fry or grill. In the final minute, pour over the teriyaki. Serve. 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