www.womanthismonth.com 79 June 2014 250g brown short-grain rice 600ml water 1 tbspn rice vinegar 3 nori sheets 150g Lebanese cucumber, seeded, cut into matchsticks 20g snow pea sprouts, trimmed 2 tbspns Japanese soy sauce For sushi vinegar: 2 tbspns rice vinegar 2 tbspns white sugar 1/4 tspn fine salt For chicken: 120g chicken fillet 2 tbspns teriyaki sauce 1 clove garlic, crushed • Wash rice several times in a large bowl with cold water until water is almost clear. Drain rice in a strainer for at least 30 minutes. Place the rice and the water in a medium saucepan (or rice cooker); cover tightly. Bring to the boil. Reduce heat. Simmer, covered, for about 30 minutes or until the water is absorbed. Remove from heat. Let it stand, covered, for 10 minutes. • For the sushi vinegar, combine all ingredients in a small jug. • Combine the chicken, sauce and garlic in small bowl. Heat a small frying pan over high heat with a little oil. Cook chicken, stirring, until just cooked through. Cool. • Spread rice into a large, non-metallic, flatbottomed bowl. Using a spatula, slice through the rice at an angle to separate grains, gradually pouring in the prepared sushi vinegar at the same time. • Add the rice vinegar to a small bowl of cold water. Place one nori sheet, shiny side down, lengthways across a bamboo mat about 2cm from the edge of the mat that is closest to you. (If you do not have a bamboo mat for sushi, use a double layer of plastic wrap.) • Dip fingers into bowl of vinegar water, pick up a third of the rice, place across centre of nori sheet or plastic wrap and spread the rice thinly. • Place a third of the cucumber, sprouts and chicken in a row across centre of rice, making sure the filling extends to both ends of the rice. • Starting with the edge closest to you, roll the mat away from you. Roll forward and press gently but tightly, wrapping the nori around the rice and filling. • Working quickly, repeat the process to make a total of three rolls. Cut each roll into four pieces. • Serve with soy sauce and wasabi, if desired. Serve well chilled. Sushi 120g white bread, crusts removed 500ml cold water 600g peeled tomatoes, tinned 2 garlic cloves, finely chopped 250ml water 1/4 tspn paprika, ground 1/4 tspn cumin, ground 80ml olive oil 2 tbspns raspberry vinegar to taste salt to taste freshly ground pepper garnish cucumber, finely chopped garnish chives, finely chopped garnish red capsicum, finely chopped • Soak the bread in cold water for two to three minutes or until soft. Squeeze out the water. • Process the bread, tomatoes, garlic and spices in a food processor until well combined. • Add the olive oil in a thin steady stream until well combined; add the raspberry vinegar. • Transfer mixture to a bowl and whisk in the water to achieve desired consistency. • Season it to taste with salt and freshly ground black pepper. Cover and refrigerate until chilled. • Divide into small bowls. Top it with a little chopped cucumber, chives and capsicum. Serve immediately. Gazpacho
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