Ingredients
For the skewers:
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Sushi rice 200 g
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Water 415 ml
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Salt 1 g
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Spring onions 160 g
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Chestnut mushrooms 340 g
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Red Chillies 20 g
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Sesame seeds 5 g
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Baby Aubergine 260 g
For Pickled Vegetables
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Star anise 2 g
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Demerara sugar 100 g
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White wine vinegar 200 ml
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Cucumber 50 g
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Carrots 50 g
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Enoki Mushrooms 40 g
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Mouli 40 g
Preparation
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For the skewers:
- Wash the rice in a sieve until the water runs clear.
- Place the sushi rice and measured water into a pan then bring to the boil then cover and reduce the heat to a simmer for 8-10 minutes until the water has evaporated. Take off the heat and set aside for 20 minutes to cool and finish cooking.
- With wet hands roll the rice into twenty tight balls, allow to chill in the fridge.
- Cut the spring onions in half (widthways), cut the baby aubergine and mushrooms in half.
- For each skewer add 1 rice ball, mushroom, spring onion and aubergine.
- Place the skewers on a lined gastronome tray and brush the vegetables and rice with the vegetable oil.
- Cook in at 190c for 10 minutes or until the vegetables are cooked.
- Glaze the skewers with the KNORR Blue Dragon TeriyakiMarinade then place back in the oven for 5 minutes.
- To serve add on sesame seed and finely diced red chilli alongside the pickles.
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For Pickled Vegetables
- For pickling liquor, bring white wine vinegar, star anise and demerara sugar to boil and leave to cool.
- Peel and slice mouli into thin Discs
- Peel and julienne carrot.
- Thinly slice Cucumber.
- Cut enoki mushrooms into equal lengths
- Pickle vegetables separately. The carrot and mouli can be done overnight in pickling liquor.
- The Enoki Mushroom and Cucumber take 30 minutes in the same liquor.
