This sushi is packed full of a variety of flavors. But with a heavy emphasis on seafood that will appeal to the Western palate.
INGREDIENTS
480 g/1 lb l Oz/2 1/5 cups Japanese rice, washed and drained for 1 hour
600 ml/1 pint/2 1/2 cups water
30 ml/2 tbsp sake or dry white wine
Wasabi paste
Salt
Soy sauce and Gari, to serve
FOR THE SUSHI VINEGAR
60 ml/4 tbsp rice vinegar
15 ml/1 tbsp sugar
FOR THE SEAFOOD GARNISH
I squid body sac, skinned (about 200 g/7 Oz total weight)
I boiled octopus tentacle
200 g/7 Oz block tuna for sashimi
200 g/7 Oz block salmon for sashimi
4 large raw prawns, heads removed
FOR THE MARINADE
15 ml/1 tbsp rice vinegar
5 ml/1 tsp sugar
FOR THE ROLLED OMELETTE
3 eggs
15 ml/l tbsp each of sake or dry white wine, sugar and water
1 cm/ 1/2 in strips yaki-nori seaweed
1 Cook the rice, replacing 30 ml/2 tbsp of the measured cooking water with the sake or wine. Meanwhile, heat the ingredients for the sushi vinegar, adding 5 ml/1 tsp salt, stir well and cool. Add this to the hot cooked rice, and stir well with a spatula, at the same time fanning the rice constantly. Cover with a damp cloth and leave to cool.
2 Cut the squid into strips 2-3 cm/ 3/4-1 1/4 in by 5 cm/2 in. Slice the octopus into strips about the same size. Cut the tuna and salmon into similar size pieces, but about 3 mm/ 1/8 in thick.
3 Thread the prawns onto bamboo skewers from tail to head. Boil for 1 minute, then remove the skewers and shells, leaving the tails intact. Slit each prawn along the belly, taking care not to cut right through, and remove the dark vein, then open it up like a book. Mix the marinade ingredients in a dish, adding a pinch of salt, add the prawns and leave for 10 minutes.
4 Make a rolled omelette with the ingredients listed, following the technique in Rolled omelette but adding 2 ml/ 1/3 tsp salt. Cool, then slice into 5 mm/ 1/4 in thick pieces.
5 Wet your hands, then shape about 15-20 g/ 1/2-3/4 Oz rice into a rectangle measuring 1 cm/ 1/2 in thick, 2 cm/ 3/4 in wide and 5 cm/2 in long.
6 Repeat with the remaining rice. Use your finger to spread a little wasabi on the middle of the rice oblongs and lay the seafood on top. Do not add wasabi to egg sushi, but tie together with the seaweed. Serve with soy sauce, and Gari to cleanse the palate after each mouthful.
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