Inside-Out Sushi
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STARTER2 PERS.
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timing1H30
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preparation time1H
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Cooking time30MIN
INGREDIENTS
Tuna Confit (Oil Tuna) - 120g
Milk - 40ml
Cream cheese - 40g
Fresh cream - 100g
Curry powder, a bit
Salt, a bit
Sticky rice - 100g
Water - 150ml
Salt, a bit
Vegetable oil
Black pepper, a bit
OPTIONAL
Red onion pickles, as needed
Wasabi flower, as needed
Coffee powder, as needed
RECIPE DEVELOPMENT
1 — TUNA MIXTURE
Put the tuna confit, milk and cream cheese in a food processor and strain with a net until you achieve a paste. Add curry powder, salt and 70% whipped fresh cream to make it into a mousse.
2 — PREPARING THE STICKY RICE
Wash the sticky rice and let it sink in water for 1 hour, then cook it. Add a bit of water and salt and stir once cooked to make it stickier. Spread on cooking paper to let it dry.
3 — FRYING THE STICKY RICE
Fry the sticky rice once dried in 190°C (374°F) vegetable oil.
SERVING INSTRUCTIONS
Put the tuna mousse on a piece of crispy fried sticky rice. Sprinkle black pepper and coffee powder. Place the red onion pickles and wasabi flower on top.
