Sushi Variations with Meat

Basic recipe for vinegar rice: Rinse the rice in a sieve with running water until the water is clear. Leave the rice to rest in the sieve for 1 hour so it can swell. Put in a saucepan, pour in the water and allow to boil for 2 minutes without the lid. Then reduce the heat to minimum. Replace the lid when the water is simmering gently and cook for 15 minutes. Remove the saucepan from the heat and leave the rice for another 15 minutes. Meanwhile heat the vinegar, sugar and salt stirring constantly until dissolved, but do not allow to boil. Allow to cool to hand temperature. Place the finished rice in a large bowl and stir in the liquid gradually using a wooden spatula. The grains of rice should be coated with the liquid not soaked. Then leave rice to reach room temperature.

Make table-tennis ball-sized forms of 2 tbsp. vinegar rice. Remove any skin, fat and gristle or sinews from the fillets of beef. Make a marinade of the soy sauce, sherry, sugar and ginger, pour it into a freezer bag and allow the meat to draw in the closed bag for about 3 hours. Then pour off the marinade, and put the meat in the freezer for about 2 hours to let it become firm. In this way, it can best be cut into very thin slices. Put a strip of fillet of beef in the palm of the left hand. Add a dash of mustard. Press the rice-ball on it and compress firmly with the thumb and fore-finger. Turn it over carefully, so that the filling is uppermost. Press into a cube. Serve on a plate or a lacquered tray and decorate with herbs. Remove the fat from the pork, and keep it to one side. Cut the ox-tongue, roast beef and the pork in strips 3 cm wide and 5 cm long. Brush with a dash of mustard. Shape the sushi as described for the fillet of beef sushi. Garnish the ox-tongue sushi with thin slices of olive, the roast beef sushi with a dash of mayonnaise, capers or cucumber strips. Tie the fat round the smoked pork sushi; garnish additionally if desired with chervil leaves and tomato rosettes.

Place a small dish of Kikkoman Soy Sauce for dipping beside each person's plate.

Marinating time: 3h
Preparation time: 35 mins
Per portion: 2263 kJ / 540 kcal