Treasure in a box

Treasure in a box

By
From
Sushi Slim
Makes
4
Photographer
Lisa Linder

Show your artistic flair with these little Japanese-style wraps.

Ingredients

Quantity Ingredient

For the egg crêpe

Quantity Ingredient
2 eggs, beaten
1/2 teaspoon caster sugar
pinch salt
1/4 teaspoon flavourless oil

For the filling

Quantity Ingredient
10g salmon fillet, skinless
5g green beans, trimmed
20g cucumber, deseeded
20g avocado, peeled and stoned
20g bamboo shoot, trimmed
20g shiitake mushrooms, trimmed
70g Perfect sushi rice

To finish

Quantity Ingredient
4 Nigiri prawns, halved lengthways
8 x 6 cm lengths chive

Method

  1. Mix together the eggs, sugar and salt, and heat the oil in a 30 cm frying pan. Add the egg batter and swirl the pan to coat the base. When it has set, flip the crêpe and cook the other side for 30 seconds. Remove from the pan.
  2. For the filling, cut everything except the rice into 5 mm cubes. Mix them evenly through the rice.
  3. Cut the crêpe into 4 quarter circles. Place one-quarter of the rice mixture in the centre of each piece of crêpe. Wrap as you would a present, to enclose the filling in a neat box.
  4. Arrange on a platter, adding 2 prawn halves and 2 chive lengths to each.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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