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2013 and earlier

Ceviche Sushi

Stuart

By Stuart Whittington
Product and Marketing


Sushi is surprisingly popular throughout much of South America, and with acclaimed restaurants such as Nobu pioneering the fusion of Japanese and Peruvian cuisine, sushi and ceviche seem like natural allies. While one typically features raw seafood, the other relies on nothing more than citric acid to sear fish, leaving it sumptuously tender and imbued with flavour. Give our exciting new recipe a try to see just how well these geographically disparate styles of food complement each other.

  • Prep: 1 hour (enjoyable, sociable prep time)
  • Cook: 25 minutes (sushi rice)
  • Total time: 1 hour, 25 minutes
  • Recipe serves: 4

Ingredients for the sushi rice

  • 2 Cups (approx. 500g) sushi or short-grain rice
  • 2 tbsp Rice vinegar
  • 2 tbsp Sugar
  • Pinch of salt

Instructions

  1. Pour out the rice into a large bowl and cover with room-temperature water. Swirl the rice in the water, drain and repeat until the drained water comes out clear.
  2. Place the rice and three cups of water in a saucepan over a medium-high heat. Bring to a boil without covering the pan, then reduce to a simmer and cover. Cook for 15 minutes then from heat and leave to stand, covered, for a further ten minutes.
  3. Combine the rice vinegar, sugar and salt in a small bowl and heat the mixture in the microwave for 30 to 45 seconds. Now add the vinegar mixture to the rice in a mixing bowl, folding and mixing thoroughly to ensure an even coating. Allow to cool down to room temperature.

Ingredients for the ceviche filling

  • 2 Fresh, raw salmon fillets, cut into 1cm slices
  •  1 Small onion, finely chopped
  • 1 Cup lime juice
  • Small amount of chopped chilli or chilli flakes
  • Pinch of garlic salt (or finely chopped garlic)
  • Handful of coriander, finely chopped

Instructions

  1. Place the salmon slices on a plate or shallow bowl with the chilli, garlic and coriander, then pour over the lime juice until all the salmon is covered. Pile the onion on top.
  2. Transfer the plate to the refrigerator and leave for around an hour. During this time, the lime juice will 'cook' the fish so it will not be raw when served.
  3. Remove from refrigerator and mix well.

Combining the two to make the finished sushi rolls:

Note you will need a sushi rolling mat (these are available in large supermarkets, in the Japanese specialty section). Nori (seaweed) sheets are optional but recommended – if using you will need around 6 sheets.

  1. If using, lay a sheet of nori on your rolling mat.
  2. Take small amounts of the pre-prepared sushi rice with your hands and squish them down onto the nori (or the surface of the mat) to form an even layer a little less than a centimetre high. Cover the whole of the sheet of nori except for about a 2cm margin along the right hand side.
  3. Place a thin vertical strip of the pre-prepared ceviche (include the onion, coriander etc but discard the excess lime juice) about a third of the way from the left side of the rice.
  4.  Using the rolling mat between your hand and the rice, forcefully roll up and compress the rice from left to right until it resembles a Swiss roll.
  5. Cut the roll into even slices of around a 2cm thickness. 
  6. Serve at room temperature with a bowl of soy sauce for dipping, if desired.

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