Simple Sushi-style Mini Bites You Can Make At Home

TRISH DESEINE shares her recipe for delicious CANAPÉS to try if you are ENTERTAINING THIS WEEKEND

The-Gloss-Magazine-Trish-Deseine-Recipe

Wasabi rocket ‘sushi’ with miso maple sauce 

For around 30 pieces – 20 minutes cooking / 20 minutes preparation 

400g sushi rice

700ml water

120ml rice wine vinegar (or half rice wine, half ume shiso condiment)

50g caster sugar

1 teaspoon salt

2/3 tablespoons maple syrup

1 tablespoon red miso paste

Wasabi rocket and chervil flowers to garnish

Rinse the rice in a sieve until the water runs clear. Transfer into a medium saucepan and cover with 700ml cold water. Bring to the boil, then reduce the heat to low, cover and cook for 20 minutes. The rice should be tender and sticky and the water should be absorbed. Leave until it’s cool enough to handle.

Put the rice vinegar, sugar and salt into a small pan and heat until the sugar dissolves. Cool, then stir into the cooked rice.

Spread the rice onto a baking sheet and level it out. Cover with cling film and leave to cool.

Whisk the miso into the maple syrup.

Cut the rice into little squares, dot some miso maple sauce on each and place a leaf or bud of wasabi rocket or chervil. Serve immediately.

TRISH DESEINE @TrishDeseine

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