SALMON “SUSHI” SQUARES

Women's Weekly (Malaysia) - - LIVING -

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

10 mins.

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.

STEP 4

STEP 1

STEP 2

STEP 5

STEP 6

STEP 3

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