If you, like me, have been enjoying the insanely hot weather in London this weekend, you may have been wondering where you can grab a cheap lunch that you can bring out into the park with ease and enjoy in the sunshine. Yoshino sushi is such a place. It’s perfect for the hot weather – just grab a bagfull of maki and nigiri and go sit in the park.
You order at the counter where different kinds of nigiri and makis are packed up in groups of 3, 4 or 8, and you also have special salads and sauces, such as Yoshino’s special carpaccio sauce. One plate of 4 maki is usually around £1.20-1.50 and three generous nigiris around £2.20-2.40. For best value get lots of maki, but make sure to get at least one pack of their perfect nigiris. The salmon here always tastes round and fresh, and never has that refrigerated chewy texture. It’s simply delicious. Since Yoshino sell lots of sushi their chefs (which you can see working behind the counter) continuously fill up the stocks with new rolls, and therefore the rice is always freshly made and soft rather than hard and tightly packed. The New York Roll with tempura is very tasty, as are their various california rolls. The eel and cucumber maki is strong in flavour and not for the weakly fish-hearted. Personally I’m not a fan of the spicy fried tuna or chicken katsu sushi, the former being too fishy and the latter being… chicken. But the plates are so cheap that you may want to try out for yourself.
Yoshino used to be part of the Japan Centre, as part of promoting and introducing Japanese food and culture to the London audience. Maybe that’s why it still serves strangely cheap, authentic sushi in their small shop at Shaftesbury avenue. Admittedly the quality varies – sometimes it is spot-on, and sometimes just ok. But for the price I’m happy to go there any sunny day. 7 meatballs out of 10.
Yoshino can be found on the map here:
If you know me, you’ll know that I have a love/addiction relationship with sushi. I am not really sure when this started, but for a few years now I have been completely in love with Japan’s most famous export. While there are many good places for sushi in London, Birmingham, where I lived for three years, was a bit of a no-sushi-land. Since I couldn’t really afford (or justify) coming to London every weekend to get my sushi fix, I had to learn how to make it at home.
It might seem complicated at first, impossible even (and you might end up eating sushi at 2AM when you started at 7PM like when I first made sushi), but with a little preparation making sushi at home is not that difficult and is definitely worth it. So prepare yourselves, and embrace the sushi chef in you*
What you will need, for two people :
For the rice (double the recipe if you want to stuff yourself with sushi like me):
- 250 grams of sushi rice (you can find this in most supermarkets these days and in all Chinese supermarkets in Chinatown).
- 340 ml of cold water
- 60 ml rice vinegar (again available at most supermarkets and at all Chinatown supermarkets).
- 30 ml Sugar
- 5 ml Salt
- 250 ml of water
- 30 ml of rice vinegar
- 5 ml of salt
- Sheets of Nori (available at some supermarkets, the Japan Centre, and most supermarkets in Chinatown).
- Sushi rolling mat (same as above).
- Your choice of very fresh fish: I am using 200 grams of tuna and one small mackerel (the easiest one to cut and use is salmon). It is essential that the fish is fresh, otherwise you are going to get tasteless and weirdly textured sushi.
- Your choice of vegetables/fruit: I am using avocados, but cucumber or mango are great too.
- You choice of condiments: I am using sriracha chilli sauce and mayonnaise for the spicy tuna rolls and spring onions.
- Wasabi (you’re not going to get the real thing outside of Japan so just buy any you can find).
- Soy sauce
I hope I have managed to turn everyone into sushi addicts by the end of this post! And please feel free to ask any questions – I am always happy to help a fellow sushi lover.
*I do not in any circumstance consider myself a sushi chef or a master in the art of sushi making..If you are either Japanese or a sushi chef please do not feel insulted by my attempts. It might not be the perfect recipe and might not follow every tradition you’re supposed to, but I really really like sushi and this is the way of making it at home.