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Twisted Rope Sushi




Source of Recipe


australian women's weekly


List of Ingredients




6 king prawns
3 slices salmon
6 slices cuttlefish
6 spring onion stems
750g cooked sushi rice
1 hard boiled egg yolk pushed through a sieve (mimosa)
Soy sauce
Wasabi
Dipping sauce
250ml water
1 teaspoon vinegar

Recipe



To prepare the prawns, skewer form head to tail, cook in salted boiling water for 3 minutes and refresh. Peel. Remove head and butterfly it.

To cut salmon slices, use sogi zukuri method. Hold onto thicker end of the fillet with left hand, insert sashimi knife at 45 degree angle and slide knife towards left to make a 1cm thin slice.

Cut three pieces of cling film the same size as sushi mat. One sheet at a time, place cling film on mat arrange 2 cuttlefish slices, 2 butterflied prawns and a salmon slice diagonally across centre of cling film.

Place spring onion stems between each slice.

With moist hands spread handful of sushi rice over slices roll into a roulade.

Remove cling film and cut into 3 even pieces, gently dip on end of each piece into the egg mimosa to coat.

Serve with soy sauce, wasabi and combine water and dipping sauce.