Spanish Passion Gringo Sushi

Sushi is great fun to make and there are no rules so you can get as creative as you wish! Starting off isn’t easy but after a couple of tries it does get easier. Gringo sushi is a un-refined way of presenting sushi but is fun, messy and is also called Dirty Sushi - the more sauces and sprinkle the better! Have Fun !!

INGREDIENTS TO GET READY

500g x Sushi Rice

450ml x Water

30ml x Rice Vinegar

30ml x Mirin

6 x Sheets Nori Seaweed

1/2 Cucumber cut into long strips and de-seeded

200g x Feta Cheese cut into Batons

12 x Stems of Asparagus

12 x Strips of Watermelon with seeds removed

20g x Basil Leaves

20g x mint Leaves

20g x Edible Flowers or Micro Herbs

PUT IT TOGETHER

1. Wash the rice in cold water 3 times, draining and rinsing after each wash

2. Place the rice into a rice cooker. Add the water and cook. When the rice is cooked place into a bowl (preferably wood) ,add the Mirin and Rice Vinegar and mix well

3. On a flat surface tightly wrap your Sushi mat in clingfilm. Lay the Nori sheet on the mat dull side down. When rolling sushi I always wear lightly oiled latex gloves as this will stop the rice sticking everywhere. Place approximately 100g of rice onto the Nori sheet and spread evenly with your fingertips until the whole sheet has a even layer of rice. If using micro herbs or flowers sprinkle generously over the rice. Flip the Nori sheet over so you are now filling on the Nori. Starting about 5cm from the top edge, evenly lay the garnish along the roll keeping your garnish as tight as possible

4. Gently pull the top edge of the Nori over the garnish to enclose it and then tightly roll the Nori sheet towards you ,using the Sushi Matt to keep the roll even and compact. Repeat until all 6 rolls are complete

5. Wrap each roll tightly in cling film as this will help to get a sharp clean cut

6. When ready to use cut each roll into 8 pieces