| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Japanese |
Better, For, Worse |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Japanese sushi rice |
| 150 |
g |
Fresh tuna |
| 150 |
g |
Fresh salmon |
| 12 |
|
Fresh prawns |
| 2 |
|
Egg yolks |
| 6 |
|
Sheets sushi nori seaweed |
| 1 |
T |
White wine vinegar |
| 2 |
|
Chilli oil |
| 1 |
|
Red chilli, sliced |
| 4 |
|
Spring onions, sliced |
| 1 |
|
Tin salmon caviar |
|
|
Japanese horseradish and |
|
|
ginger paste |
|
|
Bamboo leaves to decorate |
| 1 |
|
Rolling mat, for seaweed |
INSTRUCTIONS
Cook the rice according to the packet instructions. When it's ready,
add vinegar and chilli oil and place in the fridge. Beat the egg
yolks. Heat a little butter in a frying pan, add the eggs and cook
them to form thin pancakes. Leave aside to cool. Put the seaweed on
the rolling mat, trim off the edges of the omelette pancakes to form a
square and place in the middle of the mat. Place some rice along one
edge of the seaweed, leaving a gap large enough to seal the roll
later. Make a well in the rice, and put the tuna in one side and the
salmon in the other. Add chilli to the tuna and spring onion to the
salmon. Cover the fish with another layer of rice. Wet the ends of
the seaweed and roll the mat over, pushing down into the desired roll
shape. Cut this into equal-sized sushi rolls. To decorate, put prawns
and spring onions on top of the sushi. For plain sushi with salmon
topping, make the rolls as before but omit the egg and fish inside the
rolls. When rolled and cut, add caviar to the top. Alternatively, use
Japanese horseradish or ginger paste on the seaweed covered with rice.
When you have made your sushi rolls, serve them on a plate decorated
with spring onions, prawns and bamboo leaves. DISCLAIMER(c) Copyright
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