Australian Gourmet Traveller - (01)January 2021 (1)

Crispy rice sushi

SERVES 4

Thisversionofsushiis a bitmorespecialwiththeadded texture of the crispy rice

tocontrastthefreshfish,” says Lui.Picturedp100

190 gmsushirice

1 tbspricewinevinegar

1 tbspwhitesugar

1½ tspseasalt

280 gmskinlesssushi-gradefishor 20

piecesuni(seaurchin)orcombo

3 tbspsoysauce

Wasabiorlemonjuice,totaste

(optional)

Neutraloil,forcooking

Fragrantherbs,suchaschopped

springonions,shiso,sorrel, spicyor

citrusy flowers, to serve

1 Rinseanddrainrice 10 times,oruntil

waterrunsclear.Drainwellandtransfer

toa smallsaucepanandadd240ml

water.Bringtotheboilovermedium-high

heat, cover, reduce heat to low and cook

for 10 minutes,oruntiltenderandwater

is absorbed.Removefromheatand

leave,covered,for5 minutes.Transfer

toa largeshallowbowl.Alternatively,

cookriceina ricecooker.

2 Meanwhile,placevinegar,sugarand

saltina smallsaucepanandheatover

medium-lowheat,stirringuntiljust

dissolved(1-2minutes).Sprinkleoverrice

andfluffwitha ricepaddleora wooden

spoon.Cooltoroomtemperature.

3 Slicefishinto 20 pieces,about7mm

thickandabout4 x 4cmpiecesorsimilar.

Chilluntilreadytoassemble.Mixsoyand

wasabiorlemonjuicetotaste.Setaside.

4 Lightlyoila smallpieceofplastic

wrap.Withwethands,portionriceinto

20 (2tbsp/20gm),rewettinghands

as needed to prevent sticking. One

ata time,wrapriceinplastic,formin

a tightballandpressdownlightlyto

forma 1cm-thickdisc,about5cmwide.

5 Heata largecast-ironfryingpanover

medium-highheat.Add3 tbspoil.Cook

halfthericediscsuntilgoldenandcrisp

(4-5minuteseachside),addingmoreoil

andadjustingheatforthesecondside

asnecessary.Drainonpapertoweland

repeatwithremainingricediscs.Place

fishontopofriceandbrushwithsoy

mixture. Top with herbs to serve.

Pizza

SERVES 4

“Thekeytoa greatpizzais a lighttouchwiththedoughanda veryhotoven,”says

Lui.Thesimplebaseallowsforthesweetnessofthevegetablesandaromaticsto

comethrough.If liked,substitute squash forothervegetables,suchasmushrooms.

450 gmfreshpizzadough

flour,fordusting

340 gmmixedsummersquash

½ smallredonion,finelysliced

Gratedzestandjuiceof1 lemon

2 tbspextra-virginoliveoil,

plusextrafordrizzling

170 gmricotta

170 gmmascarpone

40 gmparmesancheese,grated,

plusextratoserve(optional)

2 garliccloves,grated

Mediumpolenta,fordusting

25 gmmixedsoftherbs,suchas

nasturtiumleavesandflowers,

marjoram, chives and parsley

1 Dividedoughinhalfandforminto

2 balls.Dustlightlywithflour,coverwith

a cleanteatowelandrestfor 30 minutes.

2 Preheatoventohighestsettingand

placea pizzastoneorupsidedown

bakingsheetonbottomshelftoheat.

3 Finelyslicesquashabout3mmthick,

thentransfertoa colanderandtosswith

½tspsalt.Leavetodrainfor 10 minutes,

thenpatdryandtransfertoa bowl.Add

onion,lemonzest,1 tbspoflemonjuice,

theoliveoil,1 tspsaltand ½ tsp pepper

andtosstocombine.

4 Placericotta,mascarpone,parmesan,

garlic,½tspsalt,and½tsppepperin

anotherbowlandwhisktocombine.

5 Generouslydustanupside-down

bakingsheetwithpolenta.Stretchfirst

piece of dough on a lightly floured work

surfacetoanoval,about 33 x 23cm,

leavingthebordersslightlythicker.If

doughis offeringresistance,leaveto

restfor 10 minuteslonger.Laybaseon

thebakingsheet,shakingonceortwice

tomakesureit movesfreely.Dotand

spreadhalfthecheesemixtureover

doughandtopwithhalfthevegetables.

Transfertohotpizzastoneandcookfor

8-10minutesuntilcrustis deeplygolden

andpuffed.Transfertoa wirerackand

repeatwithsecondpieceofdough

lettingtheovenandbakingsheetcome

backuptotemperaturebeforecooking.

Servewithherbs,a drizzle of olive oil

and extra parmesan.➤

102 GOURMET TRAVELLER