Cocktail Party Sushi Bites
An Original Recipe by Not Quite Nigella
Preparation time: 15 minutes
Cooking time: 20 minutes (plus time for the rice to cool)
Makes 25 bites
- 1.5 cups uncooked sushi rice
- 1/4 cup mirin
- 1 tablespoon caster or superfine sugar
- 1 teaspoon salt
- 2 sheets dried nori seaweed sheets
- 1 Lebanese cucumber
- 3 tablespoons Kewpie mayonnaise
- A little wasabi to spread (depending on how hot you like it)
- 100g/3.5 ozs. smoked salmon
- 1/4 large avocado
- 1 tablespoon toasted sesame seeds
- Pickled ginger and soy sauce to serve
Step 1 - Rinse the rice 4-5 times until the water runs clear. Cook the rice according to directions until it is done. Allow to cool.
Step 2 - While the rice is cooking and cooling, heat the mirin and stir in the sugar and salt to dissolve. Once the rice has cooled, stir through the mirin mixture and mix until distributed.
Step 3 - Line a square 8x8 inch baking tin with clingfilm. Place a sheet of nori on the bottom, it should fit perfectly but if not, just trim it with scissors to fit. Spoon half of the rice onto the nori and pat down flat - I found using an angled spatula helped. Slice cucumber thinly and place on top of rice.
Step 4 - Place the second sheet of nori on top and then top with the rest of the rice pressing down firmly. Spread with wasabi (the amount depends on how hot you want it) and then mayonnaise. Layer with the smoked salmon and then remove the whole square from the tin using the clingfilm to ease it out and slice up into squares with a very sharp knife.
Step 5 - Top each square with a piece of avocado and a little pickled ginger and sesame seeds. You want this to be a bite sized morsel that people can eat easily so just serve it with some soy sauce in which to dip the sushi squares.