Sushi rice is the KEY ingredient to can sushi catering. Ensure you have the correct mixtures of ingredients others with your dinner party might not go with a bang but more with a fizz! Selecting the rice rice is of the most importance. If the rice isn’t sticky, when you place the fish ontop or make sushi rolls, the rice will simply fall apart, as will any party that you might be catering for. So for best results us Japanese short-grained white rice.

• 150g  rice
• 375 ml  water salt
• few drops of oil
• 3 tablespns rice vinegar
• 1 tablespns sugar
• 1 teaspn salt
• 1 tablespn mirin (sweet sake) or dry sherry;

Method:

1 Thoroughly wash the rice.

2 Place the rice, water, salt and oil in a heavy-based pan.

3 Bring to the boil, cover with a tight fitting lid and reduce the heat.

4 Allow to simmer for 20 mins.

5 Remove from the heat and stand with the lid on for 15 mins.

6 Meanwhile place the dressing ingredients in a pan and bring to the boil.

7 Sprinkle the rice with the dressing whilst both are still warm, and mix thoroughly but lightly.

Sushi is a style of serving a variety of foods. The main ingredient is vinegared rice, which is served cold with raw fish, shrimps, prawns, vegetables etc. The proportion of rice to water will vary according to the rice used, and the cooking time may also need to be adjusted. Firm short or long grain rice may be used, but not soft pudding rice or brown rice. When cooked the rice will be white and the grains will cohere. Sushi catering can be prefect for large parties, but always ensure your fish is fresh as you wouldn’t want to give your clients a runny tummy

50g of sushi rice

400g mackerel or shrimps

6 tablespns vinegar

3 tablespns sugar seasoned vinegar

2 teaspns salt

2 slices of ginger (optional)

100g  French or runner beans, cooked

1 tablespn sesame seeds, toasted and chopped

Method for catering Sushi

1 Prepare and cook the rice and dressing as in recipe 35.

2 Fillet the fish, sprinkle lightly with salt and leave for 15 minutes.

3 Wash and soak the fish in seasoned vinegar for 10 mins.

4 Remove the skin and slice thinly.

5 If using shrimps, soak the cooked shelled shrimps in the vinegar.

6 Slice the ginger, sprinkle with salt and soak in vinegar.

7 Mix the rice, fish, ginger and sliced beans together, and sprinkle with the sesame seeds to serve.

Note The fish must be very fresh. If rice vinegar is not available a light wine vinegar can be used.