This Japanese inspired recipe for vegetarian sushi squares makes an easy and sophisticated canapé.
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Ingredients
- 500g sushi rice
- 3 tbsp light soy sauce
- 1 tbsp Japanese rice vinegar (look for the Yukata brand at Waitrose)
- ½ small cucumber, halved lengthways, deseeded and finely chopped
- 40g pickled Japanese ginger (look for the Yukata brand at Waitrose)
- 4 sheets nori seaweed (the type used to wrap sushi, from Waitrose)
- Wasabi, to serve
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Method
- Put the rice in a medium saucepan, cover with 660ml cold water and place over a medium heat. Cover, bring to the boil, reduce the heat and simmer for 10 minutes. Remove from the heat and set aside, covered, for 15 minutes.
- Uncover the sticky rice and add the soy sauce and rice vinegar. Stir it all together for a few minutes to cool slightly. Mix in the cucumber and ginger, season to taste and set aside.
- Lay 2 seaweed sheets, slightly overlapping, in a small baking tray with sides, about 37cm x 19cm. Using damp hands, spread the rice onto the seaweed, pressing down into a flat layer – keep your hands damp so the rice doesn’t stick to them. Top with the remaining seaweed, cover with cling film and weigh down with a book. Chill for 1 hour or overnight.
- Upturn the sushi onto a chopping board. Trim off and discard the edges. Cut into 64 squares. Put on serving plates and top each with a small blob of wasabi. Garnish the plates with spring onion flowers, if you like.
Nutrition
- 31kcals Calories
- 0.3g (0.1g saturated) Fat
- 0.7g Protein
- 6.9g (0.1g sugar) Carbs
- 0.1g Salt
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