Recipe Phillippa Cheifitz

House and Leisure Food - - HK FOOD -

1 cup sushi rice 1⅓ cups wa­ter 2¼T Ja­panese rice vine­gar 1T sugar ½T salt wasabi paste soy sauce about 15 peeled, cooked prawns toasted nori sheets, cut

into squares

Serves 4–6

Wash and drain the rice well. Place in a small, heavy-based saucepan with the wa­ter and al­low it to soak for half an hour. Bring to the boil for a minute, then re­duce the heat, cover with a tight-fit­ting lid and al­low it to sim­mer gen­tly for 10 min­utes. Re­move from the heat, still cov­ered, and al­low to stand for a fur­ther 10 min­utes.

Heat the vine­gar, sugar and salt, un­til the sugar and salt have dis­solved com­pletely, then al­low to cool.

Turn the cooked rice into a large, shal­low dish and grad­u­ally fold the vine­gar mix­ture into the rice. Fold in about a ta­ble­spoon of wasabi paste, thinned with a lit­tle soy sauce. Bal­ance the dish on frozen ice bricks, so that the rice cools down as quickly as pos­si­ble. As soon as it’s cool enough to han­dle, with wet hands, form into balls around a prawn. Place a ball of stuffed rice on a square of nori, and curl the nori sheet around it to serve.

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