Organic Cucumber and Black Mustard Leaf Maki Sushi rolls

December 16, 2013

Here's a truly British sushi roll! Our friends over at www.eatweeds.co.uk have generously donated this fantastic recipe. Black mustard is a great, locally sourced alternative to wasabi with several thousand less food miles, and a carbon footprint of 0! Any left-over black mustard leaf can be added to a vinaigrette for spice and colour.

Ingredients

For each sheet of nori which makes 1 roll you need:

• 125g Clearspring Organic Sushi Rice
• 175ml water
• 1 tablespoon Clearspring sushi rice seasoning
• 30g black mustard leaf
• Dribble of oil
• Small piece Organic cucumber, cut into thin matchsticks

You will also need a sushi rolling mat and some Clearspring Organic Tamari Soy Sauce for dunking (optional but very tasty)

Directions

1. Wash the sushi rice until all the milky starch has come out. Usually takes 4 - 5 washes. Place the rice in a saucepan or rice cooker and add the measured water and cook as you would normally. For more info on cooking sushi rice see our post here.
2. Tip the rice into a sushi oke / Hangiri (if you dont have one of these any non-metallic dish will do). Pour over the sushi seasoning vinegar and use a rice paddle to cut and fold the liquid in to the rice without squashing the grains. You are aiming for a glossy texture with separate grains. Cover the rice with a damp tea towel until cooled.
3. Put the mustard leaves into a small food processor with a dribble of oil and blitz until the leaves are finely chopped. You could also finely chop the leaves using a knife and chopping board, adding to a small bowl and a little oil added to just bring together.
4. To shape the sushi lay a sheet of nori shiny side down on a sushi mat. Add the cooled rice and spread over the seaweed leaving a 1cm margin along the top and bottom edge nearest to you. Sprinkle a line of mustard leaf across the middle from the left to right edge followed by the cucumber matchsticks on either side. Fold the bottom edge of the nori over the rice and using the mat roll the nori towards the far end. Wrap the mat firmly around the roll so it will keep its shape when cut. Place the roll on your work surface with the joining part of the nori face down, this will allow the moisture of the rice to stick the roll together. Never wet your nori or the roll will collapse when cutting.
5. Hold the roll with one hand and pull the far edge of the mat gently away from you Remove the mat and using a wet sharp knife and a sawing motion cut into 8 even-sized rolls. Place cut side up on a plate and serve with Temari soy sauce for dipping.

This recipe was kindly donated by www.eatweeds.co.uk (SS)