| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Japanese |
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 1/2 |
pk |
Japanese sushi rice |
| 150 |
g |
Fresh tuna |
| 150 |
g |
Fresh salmon |
| 12 |
|
Fresh prawns |
| 2 |
|
Egg yolks |
| 6 |
|
Sheets sushi nori seaweed |
| 1 |
tb |
White wine vinegar |
| 2 |
dr |
Chilli oil |
| 1 |
|
Red chilli; sliced |
| 4 |
|
Spring onions; sliced |
| 1 |
sm |
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.
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