NIGIRI SUSHI Preparation time 30 minutes plus cooling
Cooking time 20 minutes
Serves 2
1 1/4 cups Japanese short-grain rice, rinsed
1 1/4 cups cold water
1 tablespoon sugar
2 teaspoons salt
2 tablespoons Japanese rice vinegar
1 tablespoon wasabi paste
8 oz. assorted seafood: thin slices of raw tuna, salmon or mackerel; cooked, peeled tiger prawns or squid
1. put the rice in a heavy-based saucepan with the cold water. Cover the pot, bring to a boil and simmer for 20 minutes or until the rice is tender and the water absorbed.
Remove from the heat, cover with a dish towel and leave to stand for 10 minutes.
2. Put the sugar, salt, and vinegar in to a small saucepan and heat gently until the sugar has dissolved.
3. Turn the rice out of the pan into a large bowl, sprinkle with the sweetened vinegar, and toss gently with two forks to mix the vinegar dressing into the rice and to seperate the grains as they cool.
4. When cool, shape walnut-sized balls of rice into ovals with wet hands. Spread a little wasabi over the top of the shaped rice and arrange a piece of fish or seafood on top of each one. Arrange on a platter and serve with pickled ginger, extra wasabi, and soy sauce.
Light and flavourful with sensuous seafood, Japanese sushi both looks and tastes divine: perfect for light supper on a special evening when you have other things on your mind.
from the "Fiesta" Restaurant, Dubai
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