Sushi Recipes
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Tuna and Prawn Sushi
Keys : Super2 Fish Seafood Japanese Japan Asian Oriental
Ingredients :
12 lrg cooked prawns
shelled, deveined, tails
left intact
2 tsp wasabi powder
125 gm sashimi, (fresh) tuna
1 sht nori, (seaweed), cut Into strips
soy sauce
SUSHI RICE
1 x 500 gram sho grain rice
2 1/2 cup water
4 tbl rice vinegar
2 tbl sweet sake or sherry
2 tbl sugar
1/2 tsp salt
Method :
* 1 . For the rice, wash several times in cold water and set aside to drain for 30 minutes. Place rice and water in a large saucepan and bring to the boil. Cover and cook, without stirring, over a low heat for 15 minutes.
* Remove pan from heat and set aside for 10 minutes.
* 2. Place vinegar, sake, sugar and salt in a small saucepan and bring to the boil. Remove pan from heat and set aside to cool.
* 3. Turn rice out into a large shallow dish, pour over vinegar mixture and toss gently until rice has cooled to room temperature. Take a tablespoon of rice in your hand and gently squeeze it to form a neat oval. Repeat with remaining rice to make 24 ovals.
* 4. Split prawns on the underside taking care not to cut all the way through and flatten them out. Mix wasabi powder with a few drops of water to make a smooth paste and dab a little on each rice oval. Top 12 rice ovals with prawns.
* 5. Cut tuna into 12 2x4cm strips 5 mm thick. Top remaining rice ovals with tuna strips. Wrap a strip of nori (seaweed), if you're using it, around each sushi. Serve sushi with soy sauce for dipping.
* Makes 24
* NOTES : Makes 24
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