First prepare the rice: soak it in cold water for 10 minutes, drain off excess water, put the rice into a heavy pan and add
Prepare the tapenade by processing all the ingredients together to make a rough paste.
To assemble the sushi: first place a sheet of toasted nori shiny side down on a bamboo sushi mat. With vinegared hands, spread
Using the mat, roll up the nori to make a cylinder about
To make the Salt and Pepper Chocolate: spread the tempered chocolate as thinly as possible on a sheet of cellophane (if you can’t find any, a tray covered in cling film will do, but make sure it won’t slip about). Try to sprinkle the salt and pepper as evenly over the surface of the chocolate as possible. When it has started to cool, divide it into squares about
Arrange the pieces of sushi carefully on a serving dish and spear each with a piece of Salt and Pepper Chocolate. Serve with a small mountain of wasabi, some pickled ginger and the dipping sauce made by mixing the soy sauce and sherry or mirin.
© 2003 Chantal Coady. All rights reserved.