Aquarius Recipe
Aquarius is ruled by Saturn and Uranus. Those born during the Aquarius season are somehow both conventional and revolutionary. The inhabitants of this airy sign are fixed and resistant to change but at the same time futuristic.
Aquarians are drawn towards unusual and ideological food trends, such as veganism. During the Aquarian age people will be moving away from eating animals and traditional farming.
Those born under this sign will also be experimental with their cookery, searching for interesting ingredients and outré recipes. They love new techniques and new technology. Mundane astrologers, those who study political astrology, characterise Japan as an Aquarian country.
Aquarians will be attracted to Japanese cuisine: its refinement, elegance, use of original ingredients and healthy properties.
Here is a simple recipe for a vegetarian sushi. Ideally you have a rice steamer (Aquarius rules electricity and Japan loves its gadgets) and a sushi rolling mat. It’s fairly easy to buy Japanese ingredients nowadays.
Avocado Maki Sushi
This is for avocado maki sushi rolls, but feel free to use thin cucumber strips, red peppers, smoked salmon, canned tuna, spring onions.
Serves 4
Ingredients
250 g sushi rice
5 tbsp Japanese rice vinegar
1 tbsp sugar
1 pack Nori, toasted seaweed sheets (usually 6 sheets)
1 avocado, ready to eat, thinly sliced
small amount wasabi, for the sushi and for dipping
3 tbsp mayonnaise, or several squeezes
2 tbsp sesame seeds
3 tbsp soy sauce
Method
1. Rinse then steam the rice, adding salt to the cooking water.
2. Once cooked, transfer to a shallow wide bowl and stir in the rice vinegar and sugar. Ideally the rice will start to become glossy and shiny. Then allow to cool.
3. Place the toasted nori seaweed sheet on the rolling mat. Nori has two sides: the shiny side should be in contact with the rolling mat, and the matte side facing towards you. You will also see on the seaweed sheet that there are horizontal lines. Place the sheet so that the lines follow the lines on the bamboo rolling mat.
4. Using a spatula or spoon, dump some of the rice on the seaweed sheet, leaving a gap at the top of 2cms.
5. Place your glass/jug of water nearby. Dip your fingers in the water and spread the rice out so that it thinly covers the sheet, except for the gap at the top of the sheet furthest away from you.
6. About a third of the way up from the bottom, place your fillings. A sprinkling of sesame seeds, a smear of wasabi and/or mayonnaise in a line.
7. Slice the avocado thinly and spread a thin line of avocado on top of the mayo/wasabi.
8. Using the mat, roll up the sushi tightly. Where you have the gap, seal it closed by dabbing it with water.
9. Place your knife in the water and cut your sushi rounds. Every 2 or 3 rounds, dip your knife in the water again.
10. Serve with pickled ginger, soy sauce and more wasabi if desired.
Copyright Kerstin Rodgers 2024
