Handkerchief Sushi

Ingredients

• 6 oz pudding (sweet) rice
• 2 tablespoons icing sugar
• ½ teaspoon salt
• 2 cloves garlic3cm/1inch fresh ginger shredded
• 200g (8oz) smoked salmon

To serve

• Soy sauce
• Wasabi past
• Pickled ginger
• 1 lime
• Chives

Preparation

1. Cook the rice in 500ml (1 pint) salted boiling water until tender and liquid has been absorbed
2. Uncover for 10 minutes to cool slightly and then add in sieved icing sugar, salt, garlic and shredded ginger.
3. Cut 15 squares of 8cm (3 inch)smoked salmon and leave the rest in strips.
4. Set each square on a square piece of cling film
5. Divide the rice into 24 and roll each piece into a ball.
6. Set the first 15 on the salmon squares and roll up the corner of each piece of cling film.
7. Pull tightly and twist to form a sphere and chill each ball as it is formed
8. Use the strips of salmon to part wrap the remaining 9 balls.
9. Unwrap sushi balls. Arrange 3 per person on a plate with a little dish of soy sauce, wasabi and a twist of lime.