Treasure in a box
Show your artistic flair with these little Japanese-style wraps
- Cooking Time: 25 mins
- Course: Main Course
- Cuisine: Japanese
- For the egg crepe2 eggs, beaten
- Half a tsp caster sugar
- pinch of salt
- Half a tsp flavourless oil
- For the filling10g skinless salmon fillet
- 5g green beans, trimmed
- 20g cucumber, deseeded
- 20g avocado, peeled and stoned
- 20g bamboo shoot, trimmed
- 20g shiitake mushrooms, trimmed
- 70g prepared and seasoned sushi rice
- To finish4 cooked prawns, halved lengthways
- 8 x 6cm lengths of chive
For the egg crepe
2 eggs, beaten
Half a tsp caster sugar
pinch of salt
Half a tsp flavourless oil
For the filling
10g skinless salmon fillet
5g green beans, trimmed
20g cucumber, deseeded
20g avocado, peeled and stoned
20g bamboo shoot, trimmed
20g shiitake mushrooms, trimmed
70g prepared and seasoned sushi rice
4 cooked prawns, halved lengthways
8 x 6cm lengths of chive
Makes four pieces. Mix together the eggs, sugar and salt, and heat the oil in a 30cm frying pan. Add the egg batter and swirl the pan to coat the base. When it has set, flip the crepe and cook the other side for 30 seconds. Remove from the pan.
For the filling, cut everything except the rice into five millimetre cubes. Mix them evenly through the rice.
Cut the crepe into four quarter circles. Place one-quarter of the rice mixture in the centre of each piece of crepe. Wrap as you would a present, to enclose the filling in a neat box. Arrange on a platter, adding two prawn halves and two chive lengths to each.
To cook the prawns: Start with shell-on king prawns. Insert a slim bamboo skewer into each, from underneath the tail, running up the belly to the head end. The idea is that the skewer keeps the prawn straight.
Bring a large pan of salted water to a boil and add the prawns on their skewers. Return to a boil and cook for one minute, or until completely pink, then drain and leave for 10 minutes.
Peel the prawns and discard the shell and head, but leave the tail in place. Score the flesh of each prawn up the belly, and open it out like a book.
Sushi Slim by Makiko Sano, with photographs by Lisa Linder, is published by Quadrille