- 2 cups (440 g/14 oz) Japanese short-grain rice
- 2 tablespoons rice vinegar
- 2 tablespoons caster (superfine)sugar
- 10 g (¼ oz) sliced dried shiitake mushrooms
- 250 g (4 oz) choy sum (Chinese flowering cabbage), shredded and blanched
- 1 tablespoon pickled ginger, shredded
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon kecap manis
- ½ teaspoon wasabi paste
- 2 teaspoons mirin
- 1 tablespoon Shoyu (Japanese soy sauce)
- 10 sheets of roasted nori
- ready-made sushi dipping sauce, to serve
1. Wash the rice under cold running water until the water runs clear, then drain. Drain for an hour. Put in a saucepan with 2 cups (500 ml/16 fl oz) water. Bring to the boil, then reduce the heat and simmer for 10 minutes. Remove from the heat, cover and stand for 15 minutes.
2. To make the sushi dressing, put the vinegar, sugar, ½ teaspoon salt and 2 tablespoons water in a saucepan and stir over low heat until the sugar and salt have dissolved.
3. Spread the rice over the base of a non-metallic dish or bowl, pour the sushi dressing over the top and use a rice paddle or spatula to mix the dressing through the rice, separating the grains as you do so. Fan the rice until it cools.
4. Soak the mushrooms in boiling water for 5 minutes. Drain, squeeze dry and roughly chop.
5. Put the rice in a bowl and stir in the choy sum, mushrooms, ginger, sesame seeds and the combined kecap manis, wasabi, mirin and Shoyu.
6. Lay the nori sheets shiny-side down and cut each one into four squares. Brush the joining edge with water and put 1 tablespoon of the mixture in the centre of the square. Roll up on the diagonal to form a cone and top up with 2 teaspoons of filling. Repeat. Serve with the dipping sauce.
- Main Ingredients - Rice
- Cuisine - Japanese
- Course - Starter/Entree
- Occasion - Cocktail Party