Salmon “sushi” squares
Salmon “sushi” squares
MAKES 36 PREP AND COOK TIME 40 MINUTES (+ 1 HOUR STANDING TIME)
2 cups (400g) Japanese sushi rice
3 cups (750ml) water
⅓ cup (80ml) rice vinegar
2 tablespoons sugar
½ teaspoon sea salt flakes
⅓ cup (50g) sesame seeds, toasted
2 tablespoons black sesame seeds, toasted
1 tablespoon wasabi paste
150g sliced smoked salmon
¼ cup (50g) salmon roe (pearls)
finely shredded nori, for garnish, optional
1 Rinse rice under cold water; drain. Bring measured water and rice to the boil in a medium saucepan. Reduce heat to low; cover tightly with lid lined with a clean tea towel (Step 1, above). Cook for 12 minutes or until water is absorbed. Remove from the heat; stand, covered, for 10 minutes.
2 Mix the vinegar, sugar and salt in a small jug; stir until sugar is dissolved (Step 2).
3 Spread the rice into a large, non-metallic bowl. Using a large spoon, repeatedly slice through the rice at a sharp angle to break up lumps and separate the grains, gradually adding vinegar mixture at the same time (Step 3).
4 Line a 22cm square cake pan with freezer or plastic wrap. Press rice firmly into the prepared pan (Step 4). Refrigerate for at least 30 minutes or until firm.
5 Turn rice out onto bench and cut into 36 squares (Step 5A). Coat sides of squares in combined sesame seeds (Step 5B). Top each rice square with wasabi, salmon, salmon roe and nori, if desired.
Not suitable to freeze. Not suitable to microwave.