RAW POWER

LESS IS MORE WHEN IT COMES TO SHOWCASING TOP-QUAL­ITY FISH AT ITS FRESHEST

Life & Style Weekend - - TASTE - WORDS: ALAS­TAIR MCLEOD STYLING AND PHOTO: MIRANDA PORTER CERAMICS: TWOWARMHAN­DS.COM Alas­tair Mcleod is the chef-owner of Al’freshco, al­freshco.com.au

We’ve come a long way from de­mand­ing our fish be bat­tered or crumbed. Nowa­days we even trust our chefs to leave our mahi mahi and king­fish pink in the mid­dle. In fact our love af­fair with seafood is such that we cel­e­brate its qual­ity with the ul­ti­mate ex­pres­sion of fresh­ness — raw. The pro­lif­er­a­tion of sushi bars is an in­di­ca­tion of how much we love this style of Ja­panese cui­sine. Cauliflowe­r rice seems to have come on the scene in the last 10 min­utes. I too rolled my eyes when I first saw it but I ad­mit to rather en­joy­ing it. When you make the sushi, don’t feel you should go to the trou­ble I have. Pick two he­roes and be done. My per­sonal favourites are the scal­lops and the sea­weed. Si­de­note: I do love a nice piece of bat­tered snap­per.

CAULIFLOWE­R SUSHI Serves: 4 IN­GRE­DI­ENTS

1 medium head of cauliflowe­r (ini­tial weight 850g)

1 tsp grape­seed oil

2 tbsp rice vine­gar

2 tsp caster sugar

¼ tsp salt

Nori sheets

As­sorted top­pings: Her­vey Bay scal­lop + na­tive lime, baby cu­cum­ber and salmon caviar, se­same sea­weed salad, shred­ded omelet, smoked salmon and lemon

METHOD

Cut cauliflowe­r into small flo­rets and blitz un­til it re­sem­bles rice grains. Heat a large saucepan over medium heat, swirl in oil and saute cauliflowe­r for two to three min­utes, stir­ring of­ten. Tip on to a tray, cool slightly, then squeeze out ex­cess wa­ter. Com­bine vine­gar, sugar and salt in a small bowl and stir to dis­solve, then pour over rice. Set aside to cool, then di­vide into six. Place a piece of nori in the bot­tom of a 20cm x 10cm mould and pour in the first amount of rice. Press down into a 2cm layer. Set another sheet of nori on top fol­lowed by the next amount of rice and press down again. Place half the top­ping at one end and the next at the other. Press down firmly.

Cut each top­ping into four pieces.

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