SUSHICONES
Makes 12
400gsushirice
30mlricevinegar
25gcastersugar
½ tspsalt
12 norisheets
6 tsphoisinsauce
Blacksesameseeds,forsprinkling
Pickledginger,soysauceand
wasabitoserve
forthetoppings
Redpepper,carrot,cucumber,avocado,
radishes,freshchives
youwillneed
A 14cmsauceranda 12-holemuffintin(or
2 x 6-holemuffintins)
1 Cookthesushiricefollowingtheinstructions
onthepacket,untildryandsticky.
2 Puta panona mediumheat.Pourin therice
vinegar,sugarandsalt, andheatuntilthe
sugarhasdissolved.Le aveto coolto room
temperature,thenpouroverthecookedrice,
gentlystirringuntilall theliquidis absorbed.
3 Greasea bakingtraywithoil,spreadtherice
overit andcoolto roomtemperature.
4 Stackthenorisheetsandlaythesauceron
top.Cutaroundit to makecircles.Findthe
centreof thenoristackandcuta neat,straight
slitfromtheedgeto thecentre.
5 Takeonecircleandfashiona coneroughly
8cmwideat thebase.Wetyourfingerand
lightlybrushalongthecutto stickit in place.
Transferto thetinandrepeatto fill all holes.
6 Wetyourhandsandrolla golfball-sizedball
of rice.Pokea holein thecentreandpourin ½
tsphoisinsauce,thenpackmorericeoverthe
holeto seal.Popintooneof thenorimuffin
cases.Repeatto fill all thecases.
7 Next,preparetoppings:thinlyslicethe
pepper;cutcarrotsintomatchsticks;radishes
andcucumberintothinroundsor ribbons.
Finelyslicetheavocado;chopthechivesand
finelychopthepickledginger.
8 Decorateyoursushicupcakeswiththe
preparedvegandsprinklewithblacksesame
seeds.Servewithsoysauce,wasabiand
pickledginger.
Howaboutthis?Tastyhomemadesushibutwithoutthefiddlyrolling– andmadeina muffin tin
Taken from Bish Bash Bosh! by Henry Firth and
Ian Theasby (HQ). Photography: Lizzie Mason
FOOD FOR THOUGHT