Get Your Jelly On – Day 26: Cone Sushi

mycookinghut October 26, 2011

I love Japanese food – anything from sushi to Kaiseki Ryori. In fact, I just had Udon in hot broth as my dinner and it makes me feel like travelling to Japan again! Well, not only to savour good food but to travel to some other parts of Japan that I have never been.

For today’s 26th day of Royal Selangor – Get Your Jelly On– 30-day Challenge, I decided to share my all time favourite – sushi. It is a cone shaped sushi, layered with rice, slices of salmon and tuna. So, instead of making them into traditional little morsels, sushi in a cone shape can make a difference when serving.
sushi2

You can definitely replace salmon and tuna with something else, such as avocado, cooked prawns, cucumber, egg rolls etc. After nearly 1 month of using Royal Selangor Pewter Jelly Mould, I think it has made me think enough on making various recipes and different ways of using it. My brain needs some rest after this challenge! 😀

Cone Sushi

Yield: 4 persons

Ingredients:

200g Japanese short grain rice
3 tbsp rice vinegar
1 tbsp sugar
1 tsp sea salt
100g salmon, sliced
100g tuna, sliced
some seaweed, cut into circles
toasted sesame seeds
some wasabi paste

Method:

1. Wash the rice in several changes of water, drain and put in a saucepan. Add 250ml of water and bring to the boil over a medium heat. Lower the heat to minimum and using a spatula, give it s quick stir from top to bottom. Put the lid on and simmer for 15 minutes until the water has been absorbed.

2. Loosen the grains with a spatula, continue to simmer, covered for another minute. Remove from the heat and leave to stand, covered for 10 minutes. Meanwhile, mix the vinegar, sugar and salt in a cup and stir well until dissolved. Transfer the rice to a non-metallic mixing bowl and sprinkle the vinegar dressing over. Using a spatula, fold the vinegar mixture into the rice. Set aside to let cool.

3. To assemble, layer some rice, followed by slices of salmon. Then, alternate with more rice, and arrange slices of tuna. Continue to alternate the ingredients until the mould is full. Smear some wasabi, if liked. Sprinkle with some toasted sesame seeds.