Sushi timbales

title="Sushi timbales"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Sushi-timbales.jpg" srcset="https://img.taste.com.au/lUl_XW7e/w720-h480-cfill-q80/taste/2016/11/sushi-timbales-7419-1.jpeg 720w, https://img.taste.com.au/sM5V7U1M/w643-h428-cfill-q90/taste/2016/11/sushi-timbales-7419-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Sushi timbales"
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(3) Rate it

• 0:40 Prep


• 0:20 Cook


• 
  6 Servings


• Capable cooks

The salmon parcels are filled with Asian-style rice.

Featured in
Nutrition information, Smoked salmon recipes

Ingredients

• 1/2 telegraph cucumber, peeled


• 150ml rice vinegar


• 1/3 cup (75g) caster sugar


• 200g sushi rice


• 18 large smoked salmon slices


• 2-3 teaspoons wasabi paste


• 6 small cooked prawns, peeled


• 1/4 cup coriander leaves, plus extra to garnish

Method

• 
  
  
  Step 1
  
  
  
  
  Oil six 100ml ramekins and line with plastic wrap.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Use a swivel peeler to shave long strips from the cucumber, turning as you go. Discard seeds in centre. Place vinegar, sugar and 2 teaspoons salt in a small pan over medium heat, stirring for 1-2 minutes until sugar is dissolved. Cool, then add 1/3 cup to cucumber and refrigerate.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place rice in a pan with 300ml water. Bring to the boil, cover, reduce heat to low and simmer for 15 minutes. Turn off heat and stand for 10 minutes. Spread onto a non-metallic tray or platter, sprinkle with half the remaining dressing and cool.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Line each mould with 3 salmon slices, leaving some overhanging the sides. Half-fill moulds with cooled rice, then add a dab of wasabi and a prawn. Cover with remaining rice. Fold in overhanging salmon. Cover and chill for 15 minutes.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Whiz remaining dressing in a blender with wasabi (to taste) and coriander.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  To serve, invert timbales onto a plate and discard wrap. Top with cucumber and extra coriander. Drizzle with the sauce.
  
  
  

Nutrition

• 1186 kj

  Energy




• 4g

  Fat Total




• 1g

  Saturated Fat




• 1g

  Fibre




• 21g

  Protein




• 50mg

  Cholesterol




• 1009.71mg

  Sodium




• 14g

  Carbs (sugar)




• 40g

  Carbs (total)

All nutrition values are per serve

• Author: Valli Little


• Image credit: Mark Roper


• Publication: Taste.com.au

Source: taste.com.au