Why Multicoloured Sushi?
The name might sound a little funny, however it is the best way to describe it.
This sushi all came about because I, being an absolute ‘foodie’ (meaning that although I may be swamped creating, testing, photographing and styling recipes all while working at my paid job and having a fridge full of food to eat) thought it would be a great idea to make sushi for dinner.
Being a little over worked and tired, I started to cut the carrots and cucumber into batons but before I realised it I had cut them all into brunoise.
I carried on and decided to mix the vegetables into the cooked rice along with some cooked tuna. The result was a very eady sushi to roll that not only looks lovely but taste great too.
What I really love about this sushi is that no matter what bite you have you always have a mouthful of flavour and not just rice!
Enjoy making it at home for friends or family (it is a great recipe for young chefs to make too).
1 cup sushi rice
3 tablespoons rice wine vinegar
1 teaspoon sugar
4 sheets noir,
1 carrot, finely chopped
1 Lebanese cucumber, finely chopped
1 tin of good quality tuna
Place rice and 1 1/2 cups water in a saucepan, cover and bring to the boil. Reduce the heat to a simmer and cook for 10 minutes.
Turn off the heat and leave covered for a further 10 minutes.
Whisk together the sugar and vinegar until dissolved.
Spread the rice onto a tray and sprinkle with the vinegar. Leave to cool. When cool mix through the cucumber and carrot.
Lay a nori sheet shiny side down. Place rice on the sheet leaving 1 cm at each end. With wet fingers press the rice until it is 1/2 cm thick.
Start to roll up from the end that is closest to you. Continue to roll tightly by lifting the bamboo mat as you go. Wet each end and push gently to seal.
Slice the sushi into 1 inch long pieces with a sharp wet knife.
Serve with soy sauce and pickled ginger.
Make 16 pieces of sushi.