Crispy sushi rice

Serves 4 Starters and mains

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Method

Rinse and drain the rice 10 times, or until the water runs clear. Drain well and transfer to a rice cooker or small saucepan and add 240ml water. Cook according to the rice cooker’s manual. If using a pan, bring to the boil over a medium-high heat, cover, reduce the heat to low and cook for 10 minutes, or until tender, the water absorbed. Remove from the heat and leave, covered, for 5 minutes. Transfer to a large shallow bowl.

Place the vinegar, sugar and salt in a small saucepan and heat over a medium-low heat, stirring for 1-2 minutes, until just dissolved. Sprinkle over the rice and fluff with a rice paddle or wooden spoon. Allow to cool to room temperature.

Slice the fish into 20 pieces, around 7mm thick and around 4 pieces of around 4cm. Chill until ready to assemble.

Mix the soy and wasabi or lemon juice to taste and set aside.

Lightly oil a small piece of cling film. With wet hands, portion the rice into 20 portions of around 2tbsp each, rewetting hands as needed to prevent sticking. One at a time, wrap the rice in plastic, form in a tight ball and press down lightly to form a 1cm-thick disc, around 5cm wide.

Heat a large cast-iron frying pan over a medium-high heat. Add 3tbsp of oil. Place half the rice discs in the pan and cook for 4-5 minutes on each side, until golden and just crispy, adding more oil and adjusting the heat for the second side as necessary. Transfer to a kitchen paper-lined plate and repeat.

Place the fish on top of the rice and brush with the soy mixture or serve on the side. Top with herbs, garnish with edible flowers and serve.

This recipe was taken from the October/November 2020 issue of Food and Travel.

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