LESS IS MORE WHEN IT COMES TO SHOWCASING TOP-QUALITY FISH AT ITS FRESHEST
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
Assorted toppings: Hervey Bay scallop + native lime, baby cucumber and salmon caviar, sesame seaweed salad, shredded omelet, smoked salmon and lemon
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.