Here’s sushi that is fun to make at home as it doesn’t need to look perfect. Hand-rolled cones of nori (Japanese seaweed) are folded around fillings – like wrapping a bunch of flowers – and eaten with bowls of wasabi, soy sauce, and pickled ginger. Serve as an appetizer or increase the quantities and arrange the ingredients on dishes, for guests to assemble their own DIY party starter.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 tbsp sushi vinegar||8 tsp appropriate version of Mayonnaise|
|pinch of salt||4 lettuce leaves, torn into 1 in (2.5 cm) pieces|
|1 tsp caster sugar||8 large king prawns, cooked and peeled|
|5 1/2 oz (150 g) short-grain sushi rice, pre-washed||8 tsp flying fish or salmon roe|
|10 fl oz (300 ml) water||2 in (5 cm) piece of cucumber, deseeded and cut into matchsticks|
|4 nori sheets, cut in half||1/4 avocado, cut into 8 slices and tossed in lemon juice to prevent browning|
|1/4 tsp wasabi paste|
Mix the vinegar with the salt and sugar, stirring until dissolved.
Put the rice and water in a saucepan. Bring to the boil, stir, reduce the heat to as low as possible and cover and simmer very gently for 15–20 minutes or until the water has been absorbed and the rice is sticky. Remove from the heat and leave to stand, covered, for 10 minutes. Add the sushi vinegar mixture and fluff with a fork.
To assemble the maki, take a half sheet of nori and lay it rough side up across your left hand. Add 1 heaped tablespoon of rice to the left half of the nori sheet, covering half the sheet.
Mix the wasabi and mayonnaise. Take a teaspoon of wasabi mayonnaise and starting at the bottom left-hand corner, spread the mayonnaise in a diagonal line up to the top of the rice.
Place one piece of lettuce, one prawn, 1 teaspoon of roe, and a slice each of the cucumber and avocado, on the top of half the rice, to the mayonnaise line.
Gently but firmly, lift the bottom left corner of rice-covered nori and fold it up over the filling to the top right corner of rice, using your left thumb to help roll it over. It is important to be firm and to get the corners to meet. Then wrap the top right-hand corner of uncovered nori over, down and around the back to form a cone. Dampen the last corner with water to stick it to the cone.
Repeat for the remaining nori sheets.
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