CREAMY EDAMAME & BLACK SUSHI RICE MAKI

(courtesy Krishna Rana, Chef De Cuisine, Park Hyatt Hyderabad)

INGREDIENTS

Uncooked short-grain black rice 100 grams

Mizkan rice vinegar 30 ml

Castor sugar 20 grams

Salt to taste

Water 150 ml

Nori Seaweed — one sheet cut into two pieces

Konbo stick (edible seaweed) — one piece 2 inches

Unsalted butter 30 grams

Wasabi 10 grams

Pickled ginger 10 grams Kikoman soya 10 ml

METHOD

Place rice into a large, deep bowl. Fill with cold water and rub rice together with your hands until the water runs clear.

Drain the rice in a fine strainer, then place into a saucepan along with kombu and three cups of water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside

Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for five minutes.

Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.

Preheat the oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.

Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of 60 grams of cooked rice on the sheet of nori, and press into a thin layer.

Mix the Edamame paste and butter and with the help of a squeezy bottle spread it in a line down the center of the rice.

Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a com plete roll. Repeat with remaining.

Cut each roll into 4 to 6 slices using wet, sharp knife.

Serve the of Wasabi/Pickle Ginger/ Kikoman soya