Ingredients:
2 cups short grain sushi rice
100 mL rice vinegar
1.5 tbsp salt
3 tbsp sugar
24 thin slices English cucumber (or more if you overlap, this was a quarter of a cucumber)
1/4 lb (125 g) smoked salmon, thinly sliced
2 tbsp mustard (I used half Dijon, half honey mustard)
1/4 cup Japanese mayonnaise (or yogurt)
1 sheet toasted nori (about 8×7 inches/20×18 cm)
1/4 cup chopped fresh chives or green onions, for garnish
1 tbsp toasted sesame seeds, for garnish
Preparation:
1. Prepare rice as usual. I made mine in the rice cooker, but Bonnie recommends the following: Rinse rice in several changes of water until water runs clear. Drain well. In a medium heavy pot, combine rice and 2 1/4 cups cold water. Allow to rest for 15-30 minutes. Bring rice to a boil, covered, on medium-high heat. Boil for 1 minute. Reduce heat to low and cook for another 10 minutes. Do not lift lid at any time during cooking and resting.
2. Combine rice vinegar with salt and sugar and stir until dissolved.
3. While still hot, transfer rice to large bowl and gently toss with vinegar mixture. Fold the vinegar in, do not mix. It should look like it has a glaze on top of the rice. Cover rice with damp towel if not using right away.
4. Line an 8-inch square baking dish with plastic wrap. Arrange cucumber slices in a single layer on bottom (or overlap them for more cucumber goodness). Arrange smoked salmon slices on top of cucumber. Combine mustard and mayonnaise/yogurt and spread over salmon.
5. Gently and carefully spread half the sushi rice on top of the salmon. Dip your fingers into a bowl of water and gently pat down the rice. Place square of nori on top of rice, cutting it if it does not fit perfectly. Pat on remaining rice. Cover with plastic wrap and weigh down with several heavy cans of food for at least 30 minutes.
6. To serve, unwrap and invert onto a square serving platter. Sprinkle with chives and sesame seeds. Cut into small squares.
Makes 12-16 squares.
2 cups short grain sushi rice
100 mL rice vinegar
1.5 tbsp salt
3 tbsp sugar
24 thin slices English cucumber (or more if you overlap, this was a quarter of a cucumber)
1/4 lb (125 g) smoked salmon, thinly sliced
2 tbsp mustard (I used half Dijon, half honey mustard)
1/4 cup Japanese mayonnaise (or yogurt)
1 sheet toasted nori (about 8×7 inches/20×18 cm)
1/4 cup chopped fresh chives or green onions, for garnish
1 tbsp toasted sesame seeds, for garnish
Preparation:
1. Prepare rice as usual. I made mine in the rice cooker, but Bonnie recommends the following: Rinse rice in several changes of water until water runs clear. Drain well. In a medium heavy pot, combine rice and 2 1/4 cups cold water. Allow to rest for 15-30 minutes. Bring rice to a boil, covered, on medium-high heat. Boil for 1 minute. Reduce heat to low and cook for another 10 minutes. Do not lift lid at any time during cooking and resting.
2. Combine rice vinegar with salt and sugar and stir until dissolved.
3. While still hot, transfer rice to large bowl and gently toss with vinegar mixture. Fold the vinegar in, do not mix. It should look like it has a glaze on top of the rice. Cover rice with damp towel if not using right away.
4. Line an 8-inch square baking dish with plastic wrap. Arrange cucumber slices in a single layer on bottom (or overlap them for more cucumber goodness). Arrange smoked salmon slices on top of cucumber. Combine mustard and mayonnaise/yogurt and spread over salmon.
5. Gently and carefully spread half the sushi rice on top of the salmon. Dip your fingers into a bowl of water and gently pat down the rice. Place square of nori on top of rice, cutting it if it does not fit perfectly. Pat on remaining rice. Cover with plastic wrap and weigh down with several heavy cans of food for at least 30 minutes.
6. To serve, unwrap and invert onto a square serving platter. Sprinkle with chives and sesame seeds. Cut into small squares.
Makes 12-16 squares.
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