SALMON “SUSHI” SQUARES
Prep and Cook 40 mins (+1 Hour Standing Time) | Makes 36
2 cups (400g) Japanese sushi rice 3 cups (750ml) water
⅓ cup (80ml) rice vinegar
2 tbsps sugar
½ tsp sea salt akes
⅓ cup (50g) sesame seeds, toasted 2 tbsps black sesame seeds, toasted 1 tbsp 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 mins or until water is absorbed. Remove from the heat; stand, covered, for
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 rmly into the prepared pan (Step 4). Refrigerate for at least 30 mins or until rm.
5. Turn rice out onto bench and cut into 36 squares (Step 5). Coat sides of squares in combined sesame seeds (Step 6). Top each rice square with wasabi, salmon, salmon roe and nori, if desired.
Not suitable to freeze. Not suitable to microwave.