About the Recipe
If you like the idea of sushi but want an easy way to prepare it, this might just be the recipe for you. I ue this dish as a sushi-style starter but you can serve it as a main course too - just use a larger cookie cutter and more ingredients to match.
Ingredients
1 heaped tbsp frozen sweet corn
100g / 4oz cooked Japanese rice
1.5 tsp sushi rice vinegar
100g / 4oz smoked salmon
1/4 avocado for topping
2 slices cheddar cheese, about 10g / 0.5oz together for topping
1cm / 0.5 inch X 2 strips of nori sheet for wrapping
some cranberry sauce for decoration
a cookie cutter about 5.5cm / 2 in diameter
some soy sauce and wasabi or more cranberry sauce as you prefer
Preparation
first, boil 1 heaped tbsp of frozen sweet corn for 3 minutes until cooked, then drain and set aside
spoon the cooked Japanese rice into a bowl. add the sushi rice and cooked sweet corn. stir everything together
dip your cookie cutter in a bowl of cold water - this will help you when you need to push the parcel out of the cutter
line the base and the inside of the cutter with smoked salmon. (this should take about 50g / 2oz per parcel.)
at this stage, make sure to leave some of the salmon over the rim to close the parcel
fill the cutter with the sushi rice and sweetcorn mixture. gently press down the rice until the cutter is full, then fold the salmon over the top of the rice to close the parcel
use a pair of scissors to trim the salmon until you have a neat finish.
next, invert the parcel and then gently push it out of the cutter and onto a plate
repeat for parcel two
for your topping, cut 3 thin slices of avocado
cut 2 slices of cheddar cheese (10g / 0.5oz) and cut each in half. melt the cheese in a hot frying pan. (put the lid on as the cheese will spit as it melts.) once the cheese has melted , set the pan aside to cool down
now, place each salmon parcel onto a serving plate. wrap the base of the parcels with a strip of nori
cut the avocado slices in half and place 3 pieces on the top of each salmon parcel
use a slice to slide the melted cheese out of the frying pan. place the cheese on a chopping board, then use the cookie cutter to shape the melted cheese into roundels
place the cheese on top of the salmon parcel, slightly offset (like a jaunty little hat.)
garnish with some cranberries