Ingredients:
Makes 24 pieces
Konnyaku Sushi
- 360g Yutaka Sushi Rice, cooked and seasoned with rice vinegar, sugar and salt
- 1 block (250g) Yutaka White Konnyaku
- A pinch of salt
- 400ml dashi stock (kombu stock made from kelp, if you can find it)
- 20 shiso leaves (or mint leaves)
- Yutaka Wasabi Paste
- 30ml Yutaka Rice Vinegar
- 30ml Yutaka Soy Sauce
- 30ml Yutaka Mirin
- 1/4 tsp salt
- 1/3 tsp sugar
- 100 ml water
- 2 leaves of veggie gelatine
- 1/2 lime (or lemon), sliced
Directions:
To make the ponzu jelly:
1. Soak the leaves of gelatine in cold water. Squeeze out the excess liquid. 2. Place the gelatine in a medium saucepan with the rice vinegar, soy sauce, mirin, salt, sugar and water. Gently simmer until the gelatine, sugar and salt dissolve. Do not allow it to boil. 3. Leave to cool then refrigerate for one hour until set. 4. Cut the jelly into small cubes.To cook the konnyaku:
1. Bring a pan of salted water to the boil, add the konnyaku and cook for 3mins. Drain the water. 2. Bring the dashi stock to the boil, add the konnyaku and simmer for 12-15mins. Turn off the heat and leave the konnyaku in the stock. 3. Slice the konnyaku diagonally into 3-4mm wide strips and score one side of each strip with a sharp knife. This creates shallow cuts which will absorb the sauce.To make the nigiri:
- Wet your hands to stop the rice sticking to them.
- Take 15g of sushi rice and gently shape it into an oval ball. Repeat with the rest of the rice.
- Top the rice with konnyaku and ponzu jelly, then wrap in a shiso leaf. Or place the shiso leaf between the rice and the konnyaku. Serve with lime wedges.
The recipe is supplied by Atsuko's Kitchen