Cucumber
SUSHI BOATS
By Jenny Morris @ jennymorrischef
An excerpt from Greedy Girl by Jenny Morris, published by Penguin Random House South Africa. Retail price: R420.
When I’ m craving sushi but want something light, fresh and wildly pretty, these cucumber boats hit all the right notes. They’ re crisp, creamy and look gorgeous on a plate – like edible art with zero fuss. Cool cucumber cradles sushi rice tossed in a punchy, creamy dressing, topped with silky smoked salmon roses and buttery avocado slices. A final flutter of toasted black sesame seeds adds crunch, contrast and a little glamour. These boats are a stunning twist on classic sushi rolls without the rolling, the mats or the stress. Just layer, spoon and serve. Besides being an elegant starter, they’ re perfect for lunch with friends or those days when your body just wants something clean but still indulgent. Oh, and by the way, my darling, that little drizzle of umami-rich mayo? It’ s optional, but you’ ll want to put it on everything.
Serves 4
What You’ ll Need
• 2 spring onions with tops, chopped
• 1 tablespoon toasted white sesame seeds
• 1 tablespoon finely chopped pickled ginger
• 1 teaspoon sesame oil
• ½ cup mayonnaise
• 1 teaspoon wasabi paste
• 1 tablespoon sweet chilli sauce
• a good shake of Thai 7-spice blend
• 1 cup cooked sushi rice
• 2 medium English cucumbers, cut in half lengthways & seeds scooped out
• 1 ripe avocado, sliced
• 400g smoked salmon, rolled into roses
• toasted black sesame seeds, to garnish
• salmon roe, to garnish, optional
For the easy mayo drizzle
• ¼ cup mayonnaise
• 1 teaspoon rice vinegar
• ½ teaspoon white sugar
• 2 teaspoons soy sauce
• ½ teaspoon wasabi paste
• few drops of sesame oil
Let’ s Make
1. Prepare the filling by placing all the ingredients up to and including the 7-spice blend into a bowl and stirring well. Taste and adjust seasoning, then stir in the rice.
2. To make the mayo drizzle, stir all the ingredients in a small bowl until smooth and well combined.
3. Cut a thin slice off the bottom of each cucumber half so they sit flat.
4. Press the rice mixture into the hollowed-out cucumbers and smooth the surface. Top with sliced avocado and salmon roses, drizzle with that umami mayo and scatter over some toasted black sesame seeds. Serve with spoonfuls of salmon roe if it’ s a fancy kind of day.