Fenugreek Summer Sushi

A light, refreshing zesty lunch or snack with the subtle aroma of Fenugreek.

Prep time 25-30 minutes

Cooking time 15-20mins

Ingredients

  • 2 teaspoons dried fenugreek leaves
  • 255g/9oz sushi rice
  • 1 clove garlic chopped
  • 1 chopped red chilli
  • 1 teaspoon of chopped ginger
  • 1 tablespoon light soya sauce
  • Juice and rind of 1 lime
  • 6 x crab sticks or 50g fresh white crab meat
  • 10 large cooked peeled prawns
  • 4 tablespoon rice vinegar
  • 5 sheets nori sushi sheets
  • 4 spring onions chopped

Method

  1. Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water then bring to the boil and simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and stand for least 15 minutes.
  2. Whilst the rice is cooking place the chopped crab meat and prawns into a bowl, add the chopped garlic, chopped chilli, chopped ginger, lime zest and lime juice, fenugreek leaves and light soya sauce then leave to marinade.  
  3. Once the rice has cooked, leave to cool. When the rice is cool gradually add the rice vinegar and stir gently, making sure all the grains of rice are covered.
  4. To make the sushi take a Japanese bamboo sushi mat or a clean tea towel and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick.
  5. Next take a little of the marinated filling and place in a line a little off centre nearest to your body, follow with some chopped spring onion, then roll up the bamboo or tea towel slowly, tucking in the closer end of the sushi roll to start a roll and pressing lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards.
  6. Trim the ends, then cut into 6-8 pieces. Serve with pickled ginger, or little bowls of soy sauce and a squeeze of lime.

Photograghy & Recipe by Tina Richardson

 

Last modified onSaturday, 21 May 2016 13:23
Tina Richardson

Tina is the founder of Humble Herbs Products and the author of 'A Cooks Guide to Herbs'

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