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01 februari 2010, 01:15 

Ugns-sushi recept + film

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Hej, här e ännu receptet för ugns-sushi (så man int varje gång behöver kolla filmen)
Filmen är under receptet fortfarande!

(receptet nedan skrev jag för People´s tidningen som var på engelska, hoppas det int stör)

Perfect food when you have many stomachs to satisfy. Works as a starter
and also great as cocktail food.

I made this for the People´s team on Sunday afternoon as a handy snack
by the computer.

This recipe fills a baking tray, about the size of: 33 cm wide, 23 cm
deep and 6 cm high.
This whole recipe is really without any exact measurements. It is more
a matter of taste. But I will provide measurement guidelines.
Many of the ingredient you can find in supermarkets but I recommend,
for the first timer, to visit a Japanese food shop for some help. There
is one  on Annankatu 20 in Helsinki, the Japanese shop Tokyokan. They
are very helpful.

400 - 500 g sushi rice, I prefer the Kokuho Rose, but any sushi rice
will work.
1 package rice seasoning, Noritamago Furikake is my favorite. Season
more if you like.

4 dl créme fraîche, any fat content as long as is cooking resistant
2 shallots
2 spring onions
2 dl (rainbow) trout roe, or any fish roe you prefer
Salt and pepper
Sesame seeds

10 nori sheets
Sesame seed oil
Salt

Cook the sushi rice according to the instructions on package. Remember
to rinse the rice well in cold water before cooking.
A little trick I use when measuring the water is to put the rinsed rice
in a pan, rest gently my hand flatly against the rice and pour cold
water on to the rice until the water just covers the back of my hand.
But which ever way you use, cooking perfect sushi rice is an art and
takes a long time to master it. Until that graduation, the semi well
cooked rice works perfectly.

When the rice is done mix in the seasoning, be gentile with this so the
rice grains stay whole. A cutting motion is to be prefered. Then place
the rice evenly in the oven tray. You don´t have to push it down
tightly just lightly make it even.

Mix together the créme fraîche, chopped shallots and spring onions,
fish roe, salt and pepper. Spread the mixture over the seasoned rice
and sprinkle over the sesame seeds. Bake it in a pre heated oven at
180°C, 20-30 minutes, until it gets some light color on top.

Take it out and let it cool to about room temperature.

While the rice is cooling, fry the nori sheets with the sesame oil.
Pre heat the pan, don´t let it get smoking hot. Don´t add any oil to
it. One at a time, brush lightly a nori sheet on both sides with the
sesame oil and fry in the pan. Let it fry for 10-15 seconds on each
side, depending on the heat of the pan. Take the sheet off the pan and
sprinkle on some finger salt. Repeat this with as many nori sheets you
need. The frying and oil makes the nori sheet crisp and tasty.
Then with a sharp knife cut the nori sheet into 4 equal squares. In
each square place a heap full table spoon of sushi mixture diagonally
and gently fold up the two free corners. The nori sheet may crack a
little, but do not mind.
When the sushi mixture is placed on the nori sheet they should be
served straight away or the nori sheets will go soft.
A good system, if you make this for a cocktail or a buffet, is to make
a few for show and then let the guests make their own. This way nobody
gets a soft package to eat.

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5 kommentarer 

01 februari 2010, 23:22

tommix

Jag ska göra det där receptet
02 februari 2010, 08:55

lotten

kanske vi kan få smakprov på officen ; )
02 februari 2010, 19:55

Nina Westerback

Det här såg verkligen spännande ut!
Svar 03 februari 2010, 11:23
Rekommenderar varmt! Tack för kommentarerna ; )
04 februari 2010, 10:56

Jud.ratata.fi

Fy sjutton vad jag blev snål på det där!
19 mars 2010, 20:58

Anne

Herrejöss såååååå underbart gott, vi åt det nyss o nu har jag marknadsfört ditt recept på fejsaren !!

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