The aesthetics and flavours always make sushi an interesting dish, so why not go a step further and create deconstructed sushi? This easy appetiser is just as elegant as traditional sushi, but more exciting and unexpected. Sure to impress at a party!
Deconstructed sushi
Ingredients
Sushi rice
- 250ml (1 cup) sushi rice
- 45ml (3 tbsp) Japanese rice vinegar
- 30ml (2 tbsp) sugar
- 2,5ml (½ tsp) salt
Toppings
- toasted nori (seaweed), cut into
- thin strips
- pickled ginger
- blanched mange tout
- cucumber, thinly sliced diagonally
- strips of grilled chicken
- thinly sliced salmon, raw or smoked
- cooked prawns
- fresh sprouts
- Japanese soya sauce, to serve
- wasabi paste, to serve
Instructions
Wash the rice well and drain, place in a saucepan with 375ml (1½ cups) water and leave to soak for 30 minutes.
Bring the rice to a boil and cook rapidly for 1 minute. Cover tightly, reduce heat and simmer for 10 minutes. Remove from heat and leave to stand for 10 minutes, still covered.
Heat the Japanese rice vinegar with the sugar and salt until the sugar has dissolved. Allow to cool.
Turn the cooked rice into a large, shallow dish and gradually fold the vinegar mixture into the rice, being careful not to stir. Cool the mixture as quickly as possible – you can use a handheld Japanese fan.
Spoon a bit of rice onto side plates and top with any of the suggested toppings.
Serve soya sauce and wasabi on the side.
