English Sushi Roll
Head of Chef’s prize sushi by Edward Hellewell, from the Original Sushi Competition 2003. Type: Maki sushi
- 200g sushi rice
- 100g pickled beetroot
- 50g beef (thinly sliced)
- Salt and pepper
- Lightly stir-fry the beef adding some salt and pepper. Chop the beetroot finely.
- Divide the rice into four equal pieces and shape into rectangles. (Note: it is easier if you place each piece of rice on a sheet of cling-film and use this for all handling, shaping and positioning). Spread 25g beetroot on the adjoining faces of each piece so that from the end it appears as an L shape.
- Put two of the rice pieces together so the beetroot forms a T shape. Repeat this with the other two pieces, then put them all together so that the beetroot forms a cross.
- Wrap the beef slices around the sides of 3) then wrap in cling film and leave for the beef to mould to the sushi. Slice into 10 pieces.