Tuesday, January 20, 2015

Seafood bundal shaped sushi






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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