Woodsmoke Mussel Sushi
Makes 24 Slices
Ingredients
1 sushi making kit, includes:
sushi rice, nori, rolling mat and sushi vinegar seasoning
2 cups water, in bowl
1 pottle of KONO™ Woodsmoke Marinated Mussels
1 green and 1 red capsicum
Caviar (salmon roe or black roe)
Wasabi paste
Soy sauce
Pickled ginger
Method
Follow sushi making instructions on sushi packet.
Deseed the capsicum and cut ¾ into strips long thin slices. Reserve to fill the sushi rolls.
Slice the remaining capsicum into julienne, a very fine slice no bigger than match stick size strips, for use as garnish. Put these in iced water in the freezer for half an hour or until curled.
Place the rolling mat on a flat surface and put a nori sheet horizontally on the mat. To prevent the rice sticking to your hands, keep a bowl of cold water handy for dipping hands into. Spread rice evenly over the sheet of nori, about 1 cm thick, leaving 2-3 cm from the far edge of the sheet uncovered.
Place the long thin slices of capsicum horizontally in centre of rice, creating a line in the rice.
Pick up the corners of the edge of the rolling mat closer to you, roll the nori and filling away from you until the front edge reaches the rear edge. Without removing the mat, lightly pat the ends of the roll with a damp cloth
to firm them and prevent the filling from spilling out. The roll must be tight and feel firm, if not it may fall apart when slicing.
Remove the matt and rest the roll for 10-15 minutes in fridge. Slice into 2cm thick slices and place a KONO™ mussel on top.
Garnish with finely sliced capsicum, topped with caviar of your choice.
Serve with Wasabi paste, soy sauce and pickled ginger.
