SUSHI SNACKS

Shushi recipe

by Gourmet Guide, Jenny Handley

Serves 6 – 8

ingredients
rice

  • 225g sushi rice
  • 1T sake
  • 2T rice vinegar
  • 1T mirin
  • 1t salt
  • 275ml water

coating

  • ½C sesame seeds
  • seasoning

toppings

  • smoked salmon
  • thin slivers of raw tuna and salmon
  • avocado, thinly sliced
  • Japanese mayonnaise
  • toasted sesame seeds
  • long, thin slices of cucumber
  • tempura prawns
  • pickled ginger
  • wasabi
  • soya sauce

method

  1. Washing rice is important. Place in a large bowl, cover with plenty of water and then quickly drain the water away.
  2. Rinse three or four times.
  3. Add sake and soak for 30 minutes.
  4. In a small bowl mix the vinegar, mirin and salt. Stir.
  5. Transfer the rice to a heavy-bottomed pot or rice cooker and cook over moderate heat in 275ml water for 10 to 12 minutes. Do not open while cooking.
  6. Leave to stand for 5 to 10 minutes.
  7. Turn rice onto baking paper on a board, and cover until needed.
  8. Using a wet spatula, shape the rice into balls or oblongs.
  9. Roll in the sesame mixture.
  10. Cover your sushi balls or oblongs with a variety of toppings. Do not refrigerate.
  11. Serve with soya sauce and pickled ginger.
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