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Ingredients:
125g
(4oz) sushi rice
300ml (1/2pint) water
11/2 tablespoons rice wine vinegar
1 tablespoon caster sugar
1 teaspoon salt
1/2 cucumber, seeded
2 x 125g (4oz) packet Cold Smoked Rainbow Trout
2 sheets nori seaweed
2 teaspoon of wasabi
pickled ginger and soy sauce, to serve
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Sushi
rolls with Cold Smoked Rainbow Trout
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Prep
time: 10 minutes
Cooking time: 15 minutes, plus cooling
Makes: 18-20 sushi rolls
Method:
A
sushi mat is not essential for this, but use it if you have
one. Wasabi is Japanese hot horseradish and is available as
a paste in tubes or as powder and can be found in most larger
supermarkets or Oriental food stores.
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Wash
the rice under cold water, place in a small pan with the
water and bring to the boil. Lower the heat, cover and simmer
gently for 15 minutes until all the water is absorbed. Stir
in the vinegar, sugar and salt and cool completely.
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Cut
the cucumber into long thin sticks, about 1 cm (1/2 inch)
thick and separate the sheets of smoked trout.
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Place
a sheet nori either on a bamboo sushi mat or straight on
the work top and top with a layer of smoked trout strips.
Spread over half the cooled rice and place half the cucumber
strips along the edge closest to you. Spread over a little
wasabi.
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Carefully roll up tightly to form a log and cut into slices
on the diagonal about 1 cm (1/2in) thick. Repeat with the
remaining ingredients to make 18-20 sushi.
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Serve
with the ginger and soy sauce and some extra wasabi.
British
Trout Association, Bow Business Centre, London E3 2SE
Tel:
020 8980 2456 Fax: 020 8983 3289 E-mail:
mail@britishtrout.co.uk
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Recipes
