Scruptious sushi sliders

Instagram is a cornucopia of inspiration and a little while a ago I saw a picture of a sushi burger that looked so delicious and delicate and I thought that it would give it a try. I have used my usual sushi rice recipe and( see further down) and soon found out that small mouth full was the best to make than big burgers that falls a part after a bite or two.

These small sliders are easy to make and I used:

Sushi rice
Wasabi pearls
Pickled ginger
Sesame seeds
Soy sauce
A small bowl
Start by preparing all your ingredients.
Pack the rice into a small bowl and tip them out and place them ona tray or dish.
Add the toppings and top with a rice pillow
On some of the sliders I put a band of nori on to make it easier to pick them up with your fingers.

Drizzle some sesame seeds and chopped nori on the sliders. Serve them with pickled ginger and soy sauce. The only thing to do now is to enjoy your meal.

Sushi rice:

400 g sushi rice
750 ml water

Vinegar Mixture:

5 tbsp Rice vinegar
1 tbsp mirin
1.5 tbsp sugar
1 tsp Salt

Rinse the rice until the water is clear and let the rice drain in a fine mesh strainer for about one hour.

Boil the rice in a saucepan until the water begins to boil, reduce heat to medium and cover with the lid, let it boil for 5 minutes. Reduce the heat again at the lowest temperature and let the rice soak for 12-15 minutes.

Remove the saucepan from the heat, remove the lid and cover the pan with a tea towel and replace the lid and let it stand for 15 minutes.

While rice is cooking, mix vinegar mixture and boil gently until the sugar is completely dissolved, stirring occasionally. Once the sugar has dissolved remove it from the heat and allow mixture to cool.

Spread rice in a non metallic tray with a wooden spoon. Run the wooden spoon through the rice to separate the grains and slowly add the vinegar mixture, the rice should me a little moist and not wet.

Fan the rice with a fan or with a piece of cardboard until the rice reaches room temperature.

Cover the rice with a clean towel until ready to use. This rice keeps a about a day.

Fried rice, making use of leftovers

Fried rice is something I make if I have a lot of leftover rice, sometimes I make a little extra on purpose just so I can make this dish. This is a simple and easy dish to make, you use what you got in the fridge. This took me less than 1 minutes to make.
This is what I used for 4 people.
4 egg scrambled
1/2 chopped onion
2 cloves crushed garlic
1 tablespoon cooking oil for frying (not olive)
1 liter boiled rice
2 teaspoons sesame oil
1.5 dl chopped prawns / shrimp
1.5 dl carrots cut into cubes
1 cup edamame/peas
Ham leftovers
Salt and pepper
Sliced scallions for garnish
Make the scrambled eggs and set aside.
Fry the onions and garlic in a pan with oil on high heat.
When the onion is translucent and starting to get burnt edges, add the rice and fry and add the sesame oil.
When the rice is nicely fried add the rest of the ingredients and fry until everything is cooked through, salt and pepper to taste.

Kimchi fried rice, kimchi bokkeumbap

This is a simple dish with few ingredients that is much loved by many Koreans, it is more like a risotto than fried rice because it is mushier. After my stay in Korea I have come to appreciate this dish.

1 liter cooked rice
2,5 dl chopped kimchi
1 tbsp vegetable oil
0,5 dl kimchi juice
0,5 dl water
2-3 tablespoons gochujang/chili paste
3 teaspoons sesame oil
100-150 g chopped ham
1 green scallions, chopped
1 tablespoon roasted sesame seeds
1 sheet of kim, roasted and shredded


Stir fry kimchi in a pan with a little oil for aboout 1 minute.

Add rice, kimchi juice, water, and gochujang. Stir all the ingredients together for a few minutes.

Add sesame oil and remove from the heat.

Sprinkle with chopped green onion, roasted kim and sesame seeds. Serve right away.


Paella is one of my favorite spanish dishes and after this summers vacation buying ready made ones, I had to try to make this myself of course.
I made this dish twice in one week, the family is in shock, one and the same dish three times in such a short time. There are minute differences, one is made on the grill and the other on the stove with a few differences in ingredients.
Two different paellas using what I had available at the time.
The recipe below is how I have interpreted the various recipes I’ve found on the net,
4 servings
12 chicken clubs
1 finely chopped small onion
1 large carrot diced
2 cloves crushed garlic
2 roasted peppers
2 peeled chopped tomatoes
1-2 tbspolive oil for frying
3.5 dl Paella rice
Pinch of saffron soaked in 1 tbsp hot water
5 dl ckicken stock
3 dl white wine
Adjust the amount of liquid, depending on how much the rice soak up.
200 g peas
12 small squids
1 1 kg mussels
12 large raw shrimp
12 slices chorizo sausages
4 langoustines
Start off by giving the chicken a sizzle.
Saute the onions, carrots and minced garlic
Chop the roasted bell peppers and add that to the pan with
the chopped tomatoes.
Then add the rice
and the saffron, stir and lett it cook a bit.
Next you pour in half the wine and stockSå har du i haalvparten av hvitvin og kraft, let this boil in a bit and add the rest of the fluids and the peas.
Then I added the squids,
and lastly the rest of the ingredients.
Then I covered the pan and let it simmer on medium heat untill it was done, a sure sign that it is finished is that the mussles open up.
Enjoy your dish:)