Makes 10-12 pieces
Hand moulding of rice is rather a messy job and it’s also difficult to make identical shapes and sizes. I have come up with a simple solution, using an egg cup as a mould. These sushi are very easy to make, pretty to serve and delicious to eat.
INGREDIENTS:
½ quantity vinegared rice
5-6 smoked salmon slices, about 125g , halved to make 10-12 pieces
Lemon or lime wedges, to serve
Hand vinegar:
4 tablespoons Japanese rice vinegar
250 ml water
A small egg cup
HOW TO MAKE:
1. Make the vinegared rice (sumeshi). Mix the hand vinegar ingredients in a small bowl and set aside.
2. Line an egg cup with clingfilm so it hands over the edge of the cup. Line the whole cup with a piece of smoke salmon, filling any gaps with small pieces of salmon. Put 1 tablespoon of vinegared rice in the cup and salmon from the rim. Lift up the clingfilm and turn out the moulded sushi, upside down, onto a plate. Repeat to make 10 pieces.
3. Arrange on a serving platter, add lemon or lime wedges and serve.
Variation:
Make soft scrambled eggs, using 2 eggs, 1 teaspoon sugar and a pinch of salt. Let cool. Lay a piece of clingfilm in the egg cup. Put 1 teaspoon of the scrambled eggs on the bottom. Gently press to make a firm base – the egg should come about half way up the side of the cup. Put 1 tablespoon of vinegared rice on top of the egg and again gently press down with your thumbs. Do not over-fill. Using the clingfilm, turn out the moulded sushi, upside down, onto a plate. Repeat this process for the remainder of the egg and rice. Serve with a tiny bit of red caviar on top.
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