Tuna/Salmon Sushi

In case anyone has noticed it has been a while … I am back, having had a break from the food world whilst waiting to launch Bicycles, Bloomers and Great War Rationing Recipes which, (can you believe it as it has taken 2 years to be published!!) is coming out next month!!! Hooray!  So rather than stress about Afternoon Tea which I am pleased to say has had its second edition printed (error free), I have been absorbed in an Equine world.  Having been given a horse in exchange for a book and flapjacks (a 22 year old ex Household Cavalry retiree called Avalon), he has taken over and allowed me to view my world from an elevated stress free position – viewing little lambs and calves over Dorset’s hedgerows and being repeatedly amazed by the views from Hambledon Hill.  However, now I am back to the Literary world as I have been asked to join Facebook etc – a task to be undertaken soon … and with it a reinstated web presence.

So here goes with a recipe not remotely in keeping with my books, but that is life, variety is the spice …

Serves 4 as a main course, 8-10 as a starter

Ingredients
200g Sushi rice/Japanese rice
500ml water
200g very very fresh tuna or salmon (I am sorry I forgot to weigh it so I am guessing)
Wasabi paste (optional)

Seasoning liquid
120ml rice vinegar
2 tbsp caster sugar
2 tsp salt

1.  Rinse the rice 3 or 4 times by replacing fresh water until it is clear and then put the rice in a pan and add the 500ml water.
2.  Cook until the water has been absorbed stirring occasionally.
3.  In the mean time put the seasoning liquid ingredients in a jam jar, put the lid on and shake away.
4.  Add about 6 tbsp of the liquid to the cooked hot rice and stir in.  It will be wet but it is fine once cooled a little.`
5.  Turn the rice onto a large plate and spread out to cool.
6.  Take the fish and with a sharp knife, slice half centimetre thick slices.
7.   Using wet hands or disposable kitchen gloves, shape the rice into little rectangles and place them on a serving dish.
8.  Put a thin layer of wasabi on top if you like.
9.  Place a piece of tuna on top.
10. Serve with soy sauce on the side if you like.