Recipe Inspiration

Ingredients...

75ml japanese rice vinegar

30g caster sugar

300g Japanese short grain rice

850ml water

35g Essential Cuisine Asian Miso Base

100g each of 3 types of fresh seafood (fish fillets, skinned squid, molluscs) raw or cooked

100g cucumber batons

100g red pepper, deseeded and cut into strips

20g wasabi paste

10g nori seaweed sheets

Garnish:

Sesame seeds

Salmon or lumpfish roe

Fresh herbs

Dipping sauce:

250ml dark soy sauce

25ml mirin

10-20g Essential Cuisine Asian Aromatic Stock Base (to taste)

Method...

1. Mix the vinegar and sugar together and leave overnight. Wash the rice under cold running water until the water runs clear, free of milky starch, then drain in a sieve for 30 minutes.
   
   
2. Place the washed rice into a thick bottomed pan, add the water and miso base. Bring to the boil, then cover tightly, simmer very slowly for 20 minutes. Take off the heat and allow to rest for 10-15 minutes with the lid still on.
   
   
3. Add the vinegar and sugar to the rice and stir in thoroughly, allow to cool to body temperature and place into a bowl, covered with a damp cloth.
   
   
4. Cut the fish into pieces, thin slices and small squares. The simplest sushi is oshi-zushi, the rice is formed in a suitable mould, brushed with wasabi, topped with sliced fish, then cut into bite size blocks.
   
   
5. Nigiri-zushi are formed into an oval shape in the palm of the hand, topped with the wasabi and fish. Rolled sushi, or maki-zushi, are made by placing nori seaweed sheets onto bamboo mats, covered with sushi rice. A line of the chosen filling is placed in the centre, the mat is then rolled to enclose the filling inside the nori. When rolled, cut into 2-3cm pieces.
   
   
6. Your sushi can be garnished with a variety of toppings, the dip can be made by simmering together the soy, mirin and aromatic stock for a few minutes, then allow to cool. Pour into a suitable bowl and serve with your sushi selection.