Crossed Grain

SUSHI RICE Preparation time 40 minutes Cooking time 12 minutes plus 15 minutes to stand Serves 3-4 (about 550g of rice) Ingredients • 250g (9oz) sushi rice • 275ml (10 fl oz) water • sushi vinegar to taste Method 1 Place the rice in a saucepan and rinse in water several times to remove the starch. You will know it’s done when the water runs clear 2 Drain the rice and cover with the measured amount of water. Leave to stand for about 30 minutes to let it absorb 3 Next, place the pan on a high heat and bring to the boil. Cover with a lid and reduce the heat to low. Keep the lid on and simmer for 12 minutes 4 Turn the heat off and leave the rice still covered with the lid. Let it stand for 10-15 minutes – this will allow it to continue cooking 5 Put the rice into a large bowl or a Japanese wooden bowl if you have one. Add the sushi vinegar to taste and gently fold in, taking care not to crush the grains. This is now ready to eat as it is, or leave to cool before using to make sushi rolls and balls. YOUNG CHAMPIONS LUNCHBOX SUSHI For something a little different and very tasty in your lunchbox, try taking some Japanese inspiration with our recipe for sushi rice balls. Why not make an extra big batch of sushi rice – served with grilled salmon and vegetables it makes a great dinner too. SUSHI LUNCH BOX BALLS One batch of sushi rice from the recipe will make about 35 balls. Ingredients • one batch of sushi rice • cucumber or other vegetables of your choice, thinly sliced to ribbons • herbs of your choice for decorating – we like cress Method 1 Prep the rice as per the sushi rice recipe, then take 15g of the cooked seasoned rice and place it into a piece of cling film 2 Wrap the cling film around the rice and squeeze to shape into a ball. Then remove it and repeat the process until you have used all of the rice 3 Wrap each rice ball with a ribbon of cucumber, or sprinkle it with cress. You can decorate them with any herbs or thin slices of vegetables 4 Serve with a range of fresh fruit, crudités and cheese sticks for a tasty packed lunch. Store the remaining balls in an airtight container in the fridge until you’re ready to eat them. You can also use this sushi rice recipe to make sushi rolls, hand rolls and canapes. The recipes are all online at www.coeliac.org.uk/sushi. WWW.COELIAC.ORG.UK 21 Tip Nutritional Information: PER SERVING • Calories (kcal) 59.3 • Protein (g) 0.7 • Carbohydrate (g) 13.3 • Fat (g) 0.1 • Fibre (g) 0.1 *Check our Food and Drink Information for suitable products.