Crispy rice sushi

SERVES 4 This version of sushi is a bit more special with the added texture of the crispy rice to contrast the fresh fish,” says Lui. Pictured p100

190 gm sushi rice 1 tbsp rice wine vinegar 1 tbsp white sugar 1½ tsp sea salt 280 gm skinless sushi-grade fish or 20 pieces uni (sea urchin) or combo 3 tbsp soy sauce

Wasabi or lemon juice, to taste (optional)

Neutral oil, for cooking

Fragrant herbs, such as chopped spring onions, shiso, sorrel, spicy or citrusy flowers, to serve

1 Rinse and drain rice 10 times, or until water runs clear. Drain well and transfer to a small saucepan and add 240ml water. Bring to the boil over medium-high heat, cover, reduce heat to low and cook for 10 minutes, or until tender and water is absorbed. Remove from heat and leave, covered, for 5 minutes. Transfer to a large shallow bowl. Alternatively, cook rice in a rice cooker.

2 Meanwhile, place vinegar, sugar and salt in a small saucepan and heat over medium-low heat, stirring until just dissolved (1-2 minutes). Sprinkle over rice and fluff with a rice paddle or a wooden spoon. Cool to room temperature.

3 Slice fish into 20 pieces, about 7mm thick and about 4 x 4cm pieces or similar. Chill until ready to assemble. Mix soy and wasabi or lemon juice to taste. Set aside. 4 Lightly oil a small piece of plastic wrap. With wet hands, portion rice into 20 (2 tbsp/20gm), rewetting hands as needed to prevent sticking. One at a time, wrap rice in plastic, form in a tight ball and press down lightly to form a 1cm-thick disc, about 5cm wide.

5 Heat a large cast-iron frying pan over medium-high heat. Add 3 tbsp oil. Cook half the rice discs until golden and crisp (4-5 minutes each side), adding more oil and adjusting heat for the second side as necessary. Drain on paper towel and repeat with remaining rice discs. Place fish on top of rice and brush with soy mixture. Top with herbs to serve.