If you love the idea of making sushi for your next dinner party, but don’t want the faff of having to make a lot of individual sushi pieces, why not try this sushi terrine? It tastes just as good but is much less time consuming to make.
- 250g sushi rice
- 6tbsp rice wine vinegar
- 2tbsp caster sugar
- ½tsp salt
- 185g smoked salmon
- 2 avocados, thinly sliced
- 1 lime
- 1tbsp each black and white sesame seeds
- pickled ginger, soy sauce and wasabi, to serve
- You will need:
- 1kg loaf tin, double-lined with cling film
Put the rice in a deep saucepan and cover with 500ml cold water, bring to the boil and reduce to a slow simmer. Cover with a lid and cook for 10 minutes. Remove from the heat and set aside; after 10 minutes, the rice should be cooked. Spoon into a a large bowl.
Mix the rice wine vinegar, sugar and salt together until dissolved. Pour over the rice and gently mix, then transfer to a tray lined with cling film and spread out. Allow to cool. Spoon half the rice on to the base of the loaf tin, even it out and push it into the corners – hands are easiest for this! Top with half the salmon, the avocado slices, a squeeze of lime, then the remaining salmon and rice. Cover with cling film and weigh down evenly with tin cans. Chill for at least 6 hours (or make it the day before).
Turn out on to a plate. Mix together the seeds and push into the surface; they will stick happily. Slice into 1cm pieces to serve (a serrated knife is best), alongside pickled ginger, soy sauce and wasabi.
Enjoy with an iced whisky mac: put ice in a tumbler, pour over 50ml scotch whisky and 25ml Stone's Original Green Ginger Wine; stir. Top with soda water and add a slice of orange.