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.

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Tags: Sushi