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Broccoli and shredded omelette sushiServes 4, preparation time 40 minsIngredients 500g (1lb) purple sprouting broccoli, tough stems removed 4 thin omelettes 1 quantity prepared sushi rice 4 tbsp shredded red or pink pickled ginger 2 tbsp toasted sesame seeds Method 1. Cut the broccoli into small, bite-size pieces. Steam for 2 minutes, then set aside to cool. 2. Stack the omelettes on top of each other and roll up tightly. Finely shred by cutting very thin slices at an angle. Mix the sushi rice, broccoli and shredded omelette in a large bowl. 3. Transfer the rice mixture to a large serving dish, or divide between 4 individual plates and scatter broccoli on top. 4. Place a small mound of ginger on top of the rice. Sprinkle over the sesame seeds before serving. from Sushi : Taste and Technique by Kimiko Barber, published by Dorling Kindersley - ISBN: 0751336998 Back to the recipe page |
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