Wednesday, June 24, 2009
Wild strawberry and coriander sushi
Strawberries and coriander - who would ever think of putting those two ingredients together?
Mr Brooks might. And did - that's where I got the idea for doing this. I was going to use normal strawberries, but as I went through the garden this morning in search of rosemary and sage to go on top of foccacia I saw the recent sun had ripened up all the wild strawberries so I just had to pick them......
As this is a sweet version of sushi I used coconut milk to cook the rice rather than water. I'm not sure this is quite authentic - maybe in malaysian cuisine, but it tastes good. If you want a savoury version (with normal sushi rice) tuna and strawberry sushi is a classic.
No nori on this one - though if you google strawberry sushi - you can see some quite interesting versions and some 'interesting' ones too.
Rolled in toasted dessciated coconut. Best to toast it in a frying pan - if you put it in the oven you'll remember it's in there only when black smoke is wafting through your kitchen.......
Let it cool down too before you roll. Roll tightly in cling film - this helps you cut the round shapes easily.
Balsamic syrup makes a nice accompaniment (as above), but you could also sieve some strawberries to make a coulis as a dip.
This has been submitted to the Strawberry Feast at My Kitchen Treasures.