Our recipe for wellbeing
Hoso’ maki & Chirashi-zushi
David McKerr
Rolled sushi & sushi rice with topping.
Ingredients Method
4 large sheets of toasted dried( laver) Nori
600g vinegared white sushi rice( cooked)
160g fresh tuna 160g cucumber
160g pickled giant white radish strips
1 tsp. mixed Japanese horseradish paste( wasabi)
20g pickled ginger slices
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Cut the fresh raw tuna in 4 strips of the same length as the Nori. Cut the cucumber in quarters lengthwise, remove the seeds and cut into sticks. Cut the Nori in half. Place the half Nori sheet on a bamboo rolling mat, with the shiny side down. Top the Nori with ½ cup of the sushi rice, spread evenly on the sheet leaving a border of 1cm free on the inside of the sheet. Take a little horseradish paste on your finger and spread it across the rice in the centre. Place tuna across the centre of the horseradish and start to roll using the bamboo mat, making sure the Nori sheet end goes under the rice. Roll the mat up firmly and squeeze gently. Remove the rolled Sushi from the mat, cut in half and then cut in three pieces with a wet sharp knife. Repeat the same process with the filling of cucumber and again with a filling of pickled radish. Serve garnished with pickled ginger.
Sushi Rice with Topping
David McKerr
This dish is highly recommended for its flavour, presentation and high nutritional value. Be well, think well and feel well!
Ingredients Method
1kg cooked vinegared sushi rice 1 tbsp. tiny dried fish
4 tbsp. finely shredded toasted laver( Nori sheet)
4 eggs, lightly beaten and fried as an omelette and shredded
4 medium sized cooked prawns, halved and open butterfly style
80g raw tuna, cut in strips
60g squid, blanched and cut in strips
20g grilled eel 40g prawn flakes 4 tbsp. pickled ginger slices 4 tsp. light soy sauce
4 tsp. of mixed Japanese horseradish( wasabi) paste.
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Mix the Sushi rice with dried fish. Put the mixture into a large lacquered square box tray and level or spread the rice mixture over the inside of the base of the tray. Scatter with the seaweed and omelette and place all other sushi rolls in a decorative pattern on top of the rice mixture for presentation of the sushi dish.
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