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Deconstructed sushi

May 10, 2013 (Last Updated: January 11, 2019)

The aesthetics and flavours always make sushi an interesting dish, so why not go a step further and create deconstructed sushi? This easy appetiser is just as elegant as traditional sushi, but more exciting and unexpected. Sure to impress at a party!

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Deconstructed sushi

Serves: 4

Cooking Time: 1 hr 10 mins

Ingredients

Sushi rice
250ml (1 cup) sushi rice
45ml (3 tbsp) Japanese rice vinegar
30ml (2 tbsp) sugar
2,5ml (½ tsp) salt
Toppings
toasted nori (seaweed), cut into
thin strips
pickled ginger
blanched mange tout
cucumber, thinly sliced diagonally
strips of grilled chicken
thinly sliced salmon, raw or smoked
cooked prawns
fresh sprouts
Japanese soya sauce, to serve
wasabi paste, to serve

Instructions

Wash the rice well and drain, place in a saucepan with 375ml (1½ cups) water and leave to soak for 30 minutes.

Bring the rice to a boil and cook rapidly for 1 minute. Cover tightly, reduce heat and simmer for 10 minutes. Remove from heat and leave to stand for 10 minutes, still covered.

Heat the Japanese rice vinegar with the sugar and salt until the sugar has dissolved. Allow to cool.

Turn the cooked rice into a large, shallow dish and gradually fold the vinegar mixture into the rice, being careful not to stir. Cool the mixture as quickly as possible – you can use a handheld Japanese fan.

Spoon a bit of rice onto side plates and top with any of the suggested toppings.

Serve soya sauce and wasabi on the side.