Sushi Spoons

Serves: 12
Easy
Time: 1 hour

INGREDIENTS:

1 cup sushi rice
¼ cup rice wine vinegar
1 tablespoon caster sugar
1 teaspoon salt
1 sheet nori
100g sashimi grade tuna
100g sashimi grade salmon
½ avocado, diced
2 teaspoons lumpfish caviar
¼ cup pickled ginger
Wasabi and soy sauce, to serve

METHOD:

1. Place the sushi rice into a sieve and rinse under cold running water. Drain well. Place the rice and 1¼ cups water into a saucepan. Add the vinegar, sugar and salt and gently stir. Cover and bring to a gentle simmer over a low heat, cooking for 14 minutes. Remove from the heat and set aside, covered, for 15 minutes. Alternatively, cook in a rice cooker. Transfer the cooked rice to a large bowl to cool to room temperature. 

2. Meanwhile, cut the nori into small rectangles and place onto 24 Asian soup spoons. Wet your hands slightly and shape the rice into balls that will fit onto each spoon.

3. Thinly slice the tuna and salmon into small rectangles. Place the tuna on half the rice balls and salmon on the other half. Gently place a few pieces of avocado on the top of each sushi spoon. 

4. Top with lumpfish caviar and a small piece of rolled pickled ginger. Serve with wasabi and soy sauce.

You'll need 24 Asian soup spoons for this. They’re pretty cheap, so look for them in an Asian grocery store or even a $2 shop.

”It’s time to make sushi sexy!”