Sushi

Name: Sushi
Cuisine: Japanese
Ingredients: 120 ml (4 fl oz) Japanese rice vinegar; 30 g (1¼ oz) caster sugar; salt to taste; 450 g (1 lb) short-grain rice; 100 g (4 oz) each of three types of fresh seafood, prepared (fish filleted, squid skinned, molluscs shelled etc); 100 g (4 oz) each of three types of fresh seafood, prepared (fish filleted, squid skinned, molluscs shelled etc); 100 g (4 oz) each of three types of fresh seafood, prepared (fish filleted, squid skinned, molluscs shelled etc); 100 g (4 oz) each of three types of fresh seafood, prepared (fish filleted, squid skinned, molluscs shelled etc); 15 ml (1 tablespoon) wasabi (green horseradish); 15 ml (1 tablespoon) wasabi (green horseradish); several sheets of nori (dried laver); cucumber, peeled and seeded and green and red pepper strips; cucumber, peeled and seeded and green and red pepper strips; cucumber, peeled and seeded and green and red pepper strips; sesame seeds; finely cut chives; red lumpfish roe; 250 ml (8 fl oz) dark soy sauce; 25 ml (1 fl oz) mirin (sweetened rice wine); 25 ml (1 fl oz) mirin (sweetened rice wine)

Preparation info

Makes about
30
pieces

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

120 ml (4 fl oz) Japanese rice vinegar
30 g (1¼

Asia
Europe
Japan
Switzerland
Fish course
Side dish
Pescatarian

Method

For the sushi rice dressing, mix together and leave to steep overnight.

Wash well under cold running water for 5 minutes. Leave to drain for at least 30 minutes.

Place in a heavy-bottomed pan and add 850 ml (1½ pints) cold water. Bring slowly to the boil. Increase the heat to high, cover and boil for 3 minutes. Reduce the heat to medium for 5 minutes. Reduce the heat to low, and