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For the Rice Balls:

  • Water 340 ml
  • Salt 1 g
  • Sushi rice 200 g

To Arrange the Skewers:

  • Aubergine 260 g
  • Spring onions 160 g
  • Chestnut mushrooms 340 g
  • Rapeseed oil 15 ml
  • Skewers 10 pc

For the Teriyaki Glaze:

  1. For the Rice Balls:

    • Wash the rice in a sieve until the water runs clear.
    • In a suitable pan place the sushi rice and measured water.
    • Bring to the boil and place a lid on the pan, simmer for 8-10 min. until the water has evaporated.
    • Take off the heat and set aside for 20 min. to cool and finish cooking.
    • With wet hands roll the rice into twenty tight balls, allow to chill in the fridge.
  2. To Arrange the Skewers:

    • Soak twenty wooden skewers in water to prevent the skewers burning.
    • Cut the spring onions in half (widthways), cut the Aubergine into 2cm.
    • Dice and remove the storks from the mushrooms.
    • Preheat an oven to 190°C.
    • For each skewer; skewer one rice ball, one chestnut mushroom, one half spring onion and one aubergine dice.
    • Repeat this until you have twenty skewers, allowing two per person.
    • Place the skewers on a lined gastronome tray and brush the vegetables and rice with the vegetable oil.
    • Cook in a preheated oven for 10 min. until the vegetables are cooked and golden.
  3. For the Teriyaki Glaze:

    • Make the teriyaki glaze by placing the KNORR Teriyaki Paste, water and mirin in a suitable pan and bring to a boil and whisking to ensure the ingredients are well incorporated.
    • After the skewers have been cooked for 10 min., brush the teriyaki glaze over the skewered ingredients and return to the oven for a further five min.
    • Garnish with sesame seeds, coriander sprigs and sliced chilli.
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