• The aesthetics and flavours always make sushi an interesting dish, so why not go a step further and create deconstructed sushi? This easy appetiser is just as elegant as traditional sushi, but more exciting and unexpected. Sure to impress at a party!

    Deconstructed sushi

    Serves: 4
    Cooking Time: 1 hr 10 mins

    Ingredients

    • Sushi rice

    • 250ml (1 cup) sushi rice
    • 45ml (3 tbsp) Japanese rice vinegar
    • 30ml (2 tbsp) sugar
    • 2,5ml (½ tsp) salt
    • Toppings

    • toasted nori (seaweed), cut into
    • thin strips
    • pickled ginger
    • blanched mange tout
    • cucumber, thinly sliced diagonally
    • strips of grilled chicken
    • thinly sliced salmon, raw or smoked
    • cooked prawns
    • fresh sprouts
    • Japanese soya sauce, to serve
    • wasabi paste, to serve

    Instructions

    1

    Wash the rice well and drain, place in a saucepan with 375ml (1½ cups) water and leave to soak for 30 minutes.

    2

    Bring the rice to a boil and cook rapidly for 1 minute. Cover tightly, reduce heat and simmer for 10 minutes. Remove from heat and leave to stand for 10 minutes, still covered.

    3

    Heat the Japanese rice vinegar with the sugar and salt until the sugar has dissolved. Allow to cool.

    4

    Turn the cooked rice into a large, shallow dish and gradually fold the vinegar mixture into the rice, being careful not to stir. Cool the mixture as quickly as possible – you can use a handheld Japanese fan.

    5

    Spoon a bit of rice onto side plates and top with any of the suggested toppings.

    6

    Serve soya sauce and wasabi on the side.

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