Eva Pau's Asian Kitchen airs Wednesdays at 8:30pm on RTÉ One.
Ingredients
Serves 2
- 150g Uncooked Dried Japanese Sushi Rice (When cooked will be about 350g)
- 2 tbsp Sushi Vinegar/ Sushi Seasoning
- 1/4 tsp of salt
- ½ tsp of sugar
- 4 -5 Sheets of Roasted Nori Seaweed
Japanese Mayo
- 3 tbsp Mayonnaise
- 1 tbsp Salad Cream
- ¼ tsp sugar
- ¼ tsp salt
Filling Ideas
- 10 sticks Crabsticks
- 1 fresh avocado cut into strips
- Japanese pickled radish (Takuan), chopped & sliced into strips
- ½ cucumber cut into strips
- 100g smoked salmon
- Roasted white sesame seeds
- Cream cheese
Serving suggestions
- Soy sauce
- Wasabi
- Sushi ginger
Method
- Cook the rice and when it is ready, season it with sushi vinegar, salt and sugar while it is still hot.
- Mix well with a flat rice paddle to avoid breaking any of the grains (a plastic spatula also works).
- Transfer the seasoned sushi rice to a wide, flat-bottomed pan or dish. Allow the rice to cool completely.
- Mix all the ingredients for the Japanese mayonnaise and set aside.
- Cut the crabsticks into thin strips. Mix half of them with some Japanese mayonnaise in a small bowl until well combined. Set aside.
- Peel and core the fresh avocado and cut into strips.
- Cut the cucumber into medium sized strips.
- Fold 1 nori seaweed sheet in half and cut it in half. Place the seaweed on a plate, rough side facing you. Top with a scoop of rice in the top left corner and flatten it with a spoon.
- Layer on your chosen fillings including the yellow radish, japanese mayo, crabsticks and avocado. Fold the bottom left corner up and over the fillings, then continue to roll into a cone shape.
- Sprinkle sesame seeds on top as a garnish. Serve with some soy sauce, wasabi and sushi ginger.
- For the second filling option, place the rice in the same place. Spread some cream cheese on top and then add strips of cucumber and some smoked salmon. Roll into a cone shape and garnish.
