Scruptious sushi sliders

Instagram is a cornucopia of inspiration and a little while a ago I saw a picture of a sushi burger that looked so delicious and delicate and I thought that it would give it a try. I have used my usual sushi rice recipe and( see further down) and soon found out that small mouth full was the best to make than big burgers that falls a part after a bite or two.

These small sliders are easy to make and I used:

Sushi rice
Salmon
Scallop
Crab
Wakame
Wasabi pearls
Pickled ginger
Nori
Sesame seeds
Soy sauce
A small bowl
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Start by preparing all your ingredients.
Pack the rice into a small bowl and tip them out and place them ona tray or dish.
Add the toppings and top with a rice pillow
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On some of the sliders I put a band of nori on to make it easier to pick them up with your fingers.
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Drizzle some sesame seeds and chopped nori on the sliders. Serve them with pickled ginger and soy sauce. The only thing to do now is to enjoy your meal.

Sushi rice:

400 g sushi rice
750 ml water

Vinegar Mixture:

5 tbsp Rice vinegar
1 tbsp mirin
1.5 tbsp sugar
1 tsp Salt

Rinse the rice until the water is clear and let the rice drain in a fine mesh strainer for about one hour.

Boil the rice in a saucepan until the water begins to boil, reduce heat to medium and cover with the lid, let it boil for 5 minutes. Reduce the heat again at the lowest temperature and let the rice soak for 12-15 minutes.

Remove the saucepan from the heat, remove the lid and cover the pan with a tea towel and replace the lid and let it stand for 15 minutes.

While rice is cooking, mix vinegar mixture and boil gently until the sugar is completely dissolved, stirring occasionally. Once the sugar has dissolved remove it from the heat and allow mixture to cool.

Spread rice in a non metallic tray with a wooden spoon. Run the wooden spoon through the rice to separate the grains and slowly add the vinegar mixture, the rice should me a little moist and not wet.

Fan the rice with a fan or with a piece of cardboard until the rice reaches room temperature.

Cover the rice with a clean towel until ready to use. This rice keeps a about a day.

Pasta with ramson pesto, scallops and almonds

scallop and ramson pasta

Foraging for some or even just one of the ingredients for my dishes gives me a lot of satisfaction. A couple of weeks ago I picked a basket full of ramson leaves and made a few condiments. Last time I posted ramson butter, this time I made ramson pesto and made a simple pasta dish.

This dish has few ingredients but it is really tasty.

500 g pasta
4-5 tbsp ramson pesto, see recipe below
20 scallops
100 g almonds
2-3 tbsp butter
1 lemon, the juice and a few wedges for garnish
Salt and pepper to taste

Start by cooking lightly salted water for your pasta. Roughly chop the almonds and cut the scallops in two

When the water is boiling add your pasta.

Melt the butter in a frying pan and start by browning the chopped almonds, when nice and toasty remove the almonds and set the nuts aside.

Fry the scallops in the butter on both sides, add the juice of half a lemon or more. Salt and pepper to taste.

Drain your finished pasta and add desired amount of ramson pasta, stir untill nicely blended. Plate your pasta and top with the scallops and nuts.

Garnish with lemon and some fresh ramson.

 

Picture from when I made ramson butter

Ramson pesto

200 g Ramson
75 g white hard cheese(I used a cheese called Balsfjord, a white norwegian goats cheese)
150 ml rapeseed oil
sea salt and freshly ground black pepper

Start by placing almonds and cheese into a food processor and blitz into crumbs. Add wild garlic, process again until you’ve got a coarse pesto. Then add the oil little by little, with the machine still running.
Season with salt and pepper.

Put the pesto in cooled sterilized jars and pour a little oil on top and keep them in the fridge. The pesto will keep for a few weeks.

Scallop pasta