You will need
400 g sushi rice
2 cups (500 ml) water
2 T (30 ml) Ina Paarman’s Chicken Flavour Stock Powder
½ cup (125 ml) rice wine vinegar
3 T (45 ml) sugar
fresh dill or fennel
100 g smoked salmon
250 g cooked pink prawns
½ cucumber sliced wafer thin
½ cup (125 ml) soy sauce
Rinse the rice in a sieve. Soak in the 2 cups of water for 20 minutes. Add Chicken Stock Powder. Bring to the boil, cover, and simmer for 10 minutes until all the water has been absorbed. Remove from the heat. Lift the lid and place a clean tea towel, folded double, over the pot. Put the lid back on over the towel. Leave for 20 minutes.
Mix the rice wine vinegar and sugar together. Stir to dissolve sugar. Turn the rice out on a big wooden chopping board and pour the rice wine mixture over it and mix it in with a slicing movement, using a palette knife or spatula. Don’t stir only chop in very quickly. Allow the rice to cool on the board, covered with a tea towel to absorb any steam. Don’t attempt to work with the rice until it has cooled to room temperature.
To make the sushi
Lay a piece of cling film about 20 cm square on the work surface. Place a small sprig of herb on the plastic, top with a square of smoked salmon approximately 4cm x 4cm or a fine slice of cucumber or a prawn. Place a heaped teaspoon of the cooked rice on top of the salmon, cucumber or prawn. Bring the four corners of the clingfilm together and twist the rice into a very tight ball. Keep cool. Before serving, unwrap balls and arrange them on a platter with the following accompaniments.
Serve in small bowls with sushi.