This recipe is best made up to an hour before serving so the Black Mustard Leaf sushi is served as fresh as possible. Refrigeration spoils the texture. Many other fillings can be tried.
Try experimenting with grated radish, carrot, smoked salmon, fine slices red pepper to name a few. Black mustard leaf offers a brilliant substitute for wasabi with several thousand less food miles!
Any left-over black mustard leaf can be added to a vinaigrette for spice and colour.
Black Mustard Recipe Ingredients
For each sheet of nori:
- 125g sushi rice
- 175g water
- 1 tablespoon sushi rice seasoning (Clearspring)
- 30g black mustard leaf
- Dribble oil
- Small piece cucumber, cut into thin matchsticks
You will also need a sushi mat for shaping and some soy sauce for dunking (optional)
Black Mustard Recipe Instructions
- Place the rice in a bowl, pour over plenty of cold water and swirl around until the water goes milky. Tip into a sieve to drain. Repeat 4 more times. Place the rice in a saucepan and add the measured water and leave for 30 minutes.
- Bring the saucepan up to the boil and simmer gently for 10 minutes. Without removing the lid, turn off the heat and leave to steam for another 10 minutes
- Tip the rice into a large shallow dish, pour over the sushi seasoning and use a spatula to cut and fold the liquid in to the rice without squashing the grains. You are aiming for a glossy texture with separate grains. Cover the rice with a tea towel until cooled.
- Put the mustard leaves into a small food processor with a dribble of oil and blitz until the leaves are finely cut. They can also be finely chopped using a knife and chopping board, adding to a small bowl and a little oil added to just bring together.
- To shape the sushi lay a sheet of nori shiny side down on a sushi mat. Add the cooled rice and spread over the seaweed leaving a 1cm margin along the top and bottom edge nearest to you. Sprinkle a line of mustard leaf across the middle from the left to right edge followed by the cucumber matchsticks on either side. Fold the bottom edge of the nori over the rice and using the mat roll the nori towards the far end. Dampen the top edge with a little water and stick the two layers of nori together. Wrap the mat firmly around the roll so it will keep its shape when cut. Hold the roll with one hand and pull the far edge of the mat gently away from you Remove the mat and using a wet sharp knife and a sawing motion cut into 8 even-sized rolls. Place cut side up on a plate and serve with soy sauce, if you wish, for dunking.