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Sushi timbales
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Delicious salmon parcels stuffed with flavorful Asian rice filling.
Ingredients:
  • 1/2 telegraph cucumber, peeled
  • 150ml rice vinegar
  • 75g caster sugar
  • 200g sushi rice
  • 18 large smoked salmon slices
  • 2-3 tsp wasabi paste
  • 6 small cooked prawns, peeled
  • 62.50 ml coriander leaves, plus extra to garnish
Instructions:
  • Grease six 100ml ramekins with oil and then line them with plastic wrap.
  • Peel the cucumber into long strips using a swivel peeler, rotating as you peel, and discard the seeds. In a small pan over medium heat, combine vinegar, sugar, and 2 teaspoons of salt. Stir for 1-2 minutes until the sugar dissolves. Let it cool, then mix 1/3 cup of the mixture with the cucumber and refrigerate.
  • In a saucepan, combine rice and 300ml water. Bring to a boil, cover, then simmer on low for 15 minutes. Remove from heat and let it sit for 10 minutes. Transfer rice to a non-metallic tray, drizzle with half of the dressing, and allow it to cool.
  • Layer 3 slices of salmon in each mould, letting them hang over the edges. Fill the moulds halfway with cooled rice, then place a bit of wasabi and a prawn on top. Add the rest of the rice, fold the overhanging salmon over the top, cover, and refrigerate for 15 minutes.
  • Blend the remaining dressing in a blender with your preferred amount of wasabi and coriander.
  • When ready to serve, gently turn the timbales onto a plate, remove the wrap, and garnish with cucumber slices and fresh coriander. Finish by drizzling the sauce over the top.

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