Taste of Japan and Sake Live vol.68

Products used in "Taste of Japan and Sake vol.68"

Canape sushi 

Inviting friends and family around for drinks? Making sushi may sound a little intimidating, but by using these simple techniques, it’s surprisingly easy. Beautiful to look at and utterly delicious, these bite-sized sushi are perfect for sharing. Take your pick and make the ones you like!

Makes 16 pieces

320g    Cooked and seasoned sushi rice (Wash and cook 150g sushi rice, season with 40ml sushi seasoning) 
2 slices        Prosciutto 
3        Cooked king prawns
2-3 slices    Pickled mooli ‘Takuan’
2        Green olives
2 spears    Broccoli

Preparation
1. Prepare the broccoli
Bring a pan of water to the boil and add a pinch of salt.
Blanch the broccoli for 2 minutes, then immediately refresh under cold running water to stop the cooking and preserve its vivid green colour.
Drain well.
Cut into 4 large florets (approx. 3 cm) and 4 small florets (approx. 2 cm). Set aside.
2. Prepare the olives
Finely chop the olives and set aside.
3. Prepare the inari tofu skin
Cut open one short side and one long side of the tofu pouch, leaving the remaining short side intact.
Open it out to form a long, flat sheet of tofu skin.
4. Prepare the prosciutto
Cut each slice of prosciutto in half lengthways.
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Preparation Before Making Sushi
•    Cut approximately 50 cm of cling film and fold it in half for strength.
•    Prepare a small bowl of water and a lightly damp towel.
Wet your hands lightly, then pat them on the towel to remove excess moisture—this will prevent the sushi rice from sticking.
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Making the Temari Sushi
Make 3 pieces of each type (12 pieces in total).
Prawn Temari Sushi
1.    Place the cling film in the palm of your hand (left hand if right-handed, and vice versa).
2.    Lay a piece of prawn on the cling film.
3.    Press a small broccoli floret into the gap in the centre of the prawn.
4.    Place 20 g of sushi rice on top.
5.    Gather the four corners of the cling film and twist to seal.
6.    Turn upside down so the prawn is on top, then gently rotate and shape with your fingers into a neat ball.
7.    Remove the cling film.
8.    Repeat for the remaining 2 pieces.
Prosciutto and Olive Temari Sushi
Follow the same method as above:
•    Place the prosciutto first,
•    Add a small amount of chopped olive in the centre,
•    Then top with 20 g sushi rice before shaping.
Takuan Temari Sushi
Follow the same method, replacing the topping with takuan pieces.
Broccoli Temari Sushi
Follow the same method, using a large broccoli floret as the topping.

Making Inari Tofu Skin Sushi
Makes 4 pieces
1.    Place the inari tofu skin on a cutting board with the rough side facing up (the inside of the skin).
Spread 40 g of sushi rice evenly over the surface, leaving the top 2 cm uncovered.
Sprinkle evenly with sesame seeds.
2.    Starting from the edge closest to you, roll the tofu skin fairly tightly into a neat log.
3.    Cut the roll in half and present with the cut side facing up.