In case anyone has noticed it has been a while … I am back, having had a break from the food world whilst waiting to launch Bicycles, Bloomers and Great War Rationing Recipes which, (can you believe it as it has taken 2 years to be published!!) is coming out next month!!! Hooray! So rather than stress about Afternoon Tea which I am pleased to say has had its second edition printed (error free), I have been absorbed in an Equine world. Having been given a horse in exchange for a book and flapjacks (a 22 year old ex Household Cavalry retiree called Avalon), he has taken over and allowed me to view my world from an elevated stress free position – viewing little lambs and calves over Dorset’s hedgerows and being repeatedly amazed by the views from Hambledon Hill. However, now I am back to the Literary world as I have been asked to join Facebook etc – a task to be undertaken soon … and with it a reinstated web presence.
So here goes with a recipe not remotely in keeping with my books, but that is life, variety is the spice …
Serves 4 as a main course, 8-10 as a starter
200g Sushi rice/Japanese rice
200g very very fresh tuna or salmon (I am sorry I forgot to weigh it so I am guessing)
Wasabi paste (optional)
120ml rice vinegar
2 tbsp caster sugar
2 tsp salt
1. Rinse the rice 3 or 4 times by replacing fresh water until it is clear and then put the rice in a pan and add the 500ml water.
2. Cook until the water has been absorbed stirring occasionally.
3. In the mean time put the seasoning liquid ingredients in a jam jar, put the lid on and shake away.
4. Add about 6 tbsp of the liquid to the cooked hot rice and stir in. It will be wet but it is fine once cooled a little.`
5. Turn the rice onto a large plate and spread out to cool.
6. Take the fish and with a sharp knife, slice half centimetre thick slices.
7. Using wet hands or disposable kitchen gloves, shape the rice into little rectangles and place them on a serving dish.
8. Put a thin layer of wasabi on top if you like.
9. Place a piece of tuna on top.
10. Serve with soy sauce on the side if you like.