Sushi sharing platter
Ingredients
Sushi balls:
- 200 gr sushi rice
- 290 gr water
- 75 gr rice vinegar
- 100 gr carrot
- 10 cm cucumber
- 1 pinch lemon grass powder
- 5 tbspn black sesame seeds
- 5 tbspn white sesame seeds
Garnish
- carrots
- cucumber
- radishes
- wasabi
Instructions
- Rinse the rice with cold running water for 1-2 minutes until the water is clear of any starch. Place the rice in the pot and add the cold water.
- Bring the water to the boil, turn the heat to its lowest setting and cover the pot with a lid. Cook the rice very gently for 9 min or until all the water has been absorbed and the rice is cooked trough.
- Place a tea towel or kitchen paper between the pot and the lid and let the rice rest for 5 min, off the heat.
- Take the rice out off the pot and transfer to a bowl and allow to cool for another 2 minutes. The rice should be sticky. Add the rice vinegar a pinch of lemon grass, salt and pepper to taste while the rice is still lukewarm.
- Peel the carrot and cut into very small cubes (about half the size of a grain of rice). Cut the peel of the cucumber in similarly sized cubes. Mix with the sushi rice. Allow the rice to cool down naturally to room temperature.
- Top and tail the radishes and cut them at small intervals without cutting through. Turn a quarter and repeat. Keep in ice cold water in the fridge for a couple of hours until they open up like a flower.
- Toast the white sesame seeds until golden and mix with the black sesame seeds.
- With wet hands, take a spoon full of the rice mixture and mould into a small ball.
- Sprinkle some black and toasted white sesame seeds on a plate and roll the sushi balls through them to coat them lightly in the seeds. Keep in the fridge if prepared in advance.
- Cut the carrots and cucumber in the desired shape.
- Place the sushi balls on the serving platter and garnish with the carrot, cucumber, radishes and wasabi.
Stuff to know
This quantity will make 18-20 sushi balls.
The ration of water and rice and the exact cooking time may vary. Check the packet instructions for exact timings.
Dampen your hands to avoid the rice sticking too much.
Cut the filling in very small cubes or the balls will fall apart.
Wasabi is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. Its stem is used as a condiment and has an extremely strong pungency like hot mustard. Horseradish and wasabi looks totally different plants, but the chemical components of pungent flavor are exactly the same. Horseradish is slightly hotter than wasabi in average, and often used as a cheap flavor-enhancing ingredient for wasabi products.
The ration of water and rice and the exact cooking time may vary. Check the packet instructions for exact timings.
Dampen your hands to avoid the rice sticking too much.
Cut the filling in very small cubes or the balls will fall apart.
Wasabi is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. Its stem is used as a condiment and has an extremely strong pungency like hot mustard. Horseradish and wasabi looks totally different plants, but the chemical components of pungent flavor are exactly the same. Horseradish is slightly hotter than wasabi in average, and often used as a cheap flavor-enhancing ingredient for wasabi products.
