recipes

The riceball who lived from Shelleybird 841 days old

So there I was stood outside ASDA at 11.50 on Friday night in the rain waiting for my £5 copy of Hazza Pozzar and wondering why I was doing it and willing ...

Bird Building co from Shelleybird 846 days old

Rolled sushi or maki sushi is generally pretty good at staying together the nori goes soggy quickly which helps the roll stay together. Some types need ...

Onigiri from Shelleybird 852 days old

Onigiri are iterally rice balls although they can come in many shapes such as triangles, stars, rabbits and flowers. They can be formed by hand or using ...

A mouthfull of love from Shelleybird 856 days old

This is my very favouritest type of sushi. I guess it would be called something like "Goma neki tamago futomaki". Its made with the large mould from ...

Do you need a hand with your packing love? from Shelleybird 856 days old

Inari is something I have a bit of a love/hate relationship with, I want to really like it but I don't I just kind of cope with it. Inari are pockets ...

Tamago nigiri from Shelleybird 856 days old

Nigiri is hand formed blocks topped with a thin topping (called neta). My hand forming is pants so I bought a mould which pops out five lovely little ...

I heart sushi from Shelleybird 856 days old

This is the heart shaped sushi that my Sushi maker produces. Personally i'm not impressed but I guess it could be made to look nicer with other fillings. Anyhoo, ...

Neki wasabi maki from Shelleybird 856 days old

Firstly apologies for the quality of the photo, my camera is a bit sub par and a new ones not on my list at the minute. Secondly apologies to any passing ...

Mirin Sauce from Shelleybird 859 days old

Mirin is a sweet cooking wine. It is a key ingredient in many Japanese dishes. You can find it in larger supermarkets although it is quite expensive ...

Tamago from Shelleybird 859 days old

Tamago is a thin sweetened omelet. It is made by placing small amounts in the pan and rolling it up like a swiss roll before adding more in. Traditionally ...