29/03/2016
Spicy salmon mixed-grain sushi.
Veg it up! Replace the fish with a thin plain omelette or slices of marinated tofu. ☺👍
Ingredients:
1/2 cup(100g) brown rice
1/4 cup(50g) tri-colour quinoa
1/4 cup(50g) pearl barley
2 cups(500ml) water
1/4 cup(60ml) rice vinegar
2 tbspcaster (superfine) sugar
1/2 tspsea salt flakes
1/4 cup(35g) sunflower seeds, chopped finely
2 sheets toasted seaweed (nori)
200 gsashimi-grade salmon, sliced thinly
1/2 tspchilli powder
1 medium avocado (250g), sliced thinly
1 tsplemon juice
Picked cucumber
2 lebanese cucumbers (260g), peeled, sliced thinly
2 tbsprice vinegar
1 tbspcaster (superfine) sugar
1 clovegarlic, sliced thinly.
Steps:
Spicy salmon mixed-grain sushi
Bring rice, quinoa, barley and the water to the boil in a medium saucepan. Reduce heat; simmer, covered, for 30 minutes or until water is absorbed. Remove from heat; stand, covered, for 10 minutes.
Meanwhile, combine vinegar, sugar and salt in a small bowl. Place rice mixture and seeds in a large, wide, stainless steel bowl. Using a plastic spatula, repeatedly slice through rice mixture at an angle to separate grains, gradually pouring in vinegar mixture. Stand for 10 minutes to cool.
Grease and line a 19cm square cake pan with plastic wrap. Place one nori sheet, trimming to fit, shiny side-down, over base of pan. Spread half the rice mixture over nori. Top with salmon; sprinkle with chilli.
Combine avocado and juice in a small bowl. Place avocado mixture over salmon; top with remaining rice mixture. Place remaining nori sheet, trimming to fit, shiny side-up, over rice mixture. Cover nori with plastic wrap. Place food cans on sushi to weight it down. Refrigerate for 6 hours or until firm enough to cut.
To make pickled cucumber, combine ingredients in a medium bowl; stand for 5 minutes for flavours to develop. Drain.
Remove sushi from pan; cut into squares. Serve with pickled cucumber.
Have a Good Day! 😄👌
