Consuming Passions - Worldwide Events Managers

Hee's Sushi (Nori Rolls) (Taste of Japan)

Serves: 6 as appetiser

Notes

Demonstrated to me by Korean cook Hee (Korean for happy), this is the perfect starter to a meal - especially when served with sparkling white wine. Use short-grain rice for best effect. If you don't possess a bamboo rolling mat, you could use a sheet of non-stick baking paper but results are less certain.

Ingredients

• 250g short-grain rice
• 2 Tbsp rice wine vinegar
• 1 tsp soya sauce
• 1 Tbsp mirrin
• 1 tsp salt
• 1 Tbsp caster sugar
• 2 tsp wasabi paste
• 3 or 4 sheets nori (dried seaweed)
• 1 Tbsp pickled ginger
• 100g raw salmon or tuna fillet cut into thin strips
• 6 or 7 strips of peeled cucumber, seeds removed
• Flesh from 1 avocado, cut into strips

Method

Wash rice in several changes of water. Put in saucepan with 300ml water and a pinch of salt. Bring to the boil. Turn down the heat, cover and allow to simmer gently for 15 minutes. No peeking. Remove from the heat and allow to cool. Meanwhile, mix soya sauce, mirrin, rice vinegar, salt and sugar, allowing sugar to dissolve completely. Tip rice into wide dish, sprinkle with the mixed dressing and gently mix through. To assemble the nori rolls, lay a sheet of seaweed on the rolling mat. Spread out some rice to a thickness of between 1cm and 1 1/2cms leaving a 4cm strip uncovered. Press the rice into place with moistened fingers (to prevent rice from sticking). Smear a little wasabi paste in a strip against the direction you will be rolling. Remember that wasabi is very hot! Lay down a mixture of fish, the cucumber and the avocado in any combination of your choice. Roll up the sushi using the mat to press the ingredients tightly together. Remove mat and repeat process until all ingredients are used up. Wrap rolls in cling wrap until ready for use. To serve, cut rolls into wheels approximately 1½ cm thick. Serve with dipping sauce made with 50-50 mixture of mirrin and soya sauce.