Rainbow Kiwifruit Roll
Serves: 1 - 2
Ingredients
Sushi Roll
- 2 cups short grain rice
- 2 cups water
Sushi Vinegar
- 200 ml Japanese rice vinegar
- 100 g sugar
- 40 g salt
Sushi Roll
- 200 g (7 oz) cooked sushi rice
- 1 sheet nori (dried seaweed sheet for wrapping)
- 1 ZESPRI® GREEN Kiwifruit, peeled
- 50 g (2 oz) smoked salmon
- 3 poached prawns
- Wasabi paste
Directions
Sushi Rice
1. Rinse the rice 4 times
2. Put rinsed rice and 2 cups water into a saucepan and leave standing for 5 – 10 minutes. Cook, covered, on medium heat for 15 minutes (do not remove the lid while cooking or the rice will harden). Remove from the heat and allow the rice to stand for 10 minutes (the rice should have absorbed the water)
3. Mix together the rice vinegar, sugar and salt and stir until dissolved. For each cup of cooked rice, stir through 20 mls (4 tsp) of sushi vinegar
Preparing Sushi Roll
1. Lay a sheet of nori on a bamboo sushi mat. Place a thick roll of rice down the long side of the sheet. Roll tightly and trim excess nori. Put aside
2. Shell cooked prawns and cut in half length ways (remove dark vein running down the centre); and then open and flatten gently. Cut smoked salmon slices into pieces about 3 cm (1½ in) square. Cut peeled kiwifruit in half length ways and then cut each half into semicircular slices.