Pumpkin Sushi
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 250 g short grain rice (such as arborio or sushi rice)
- • 400 ml water (or as instructed on the rice packet)
- • 1 stock cube (chicken or vegetable)
- • 2 carrots
- • Few drops orange food colouring (add as little or as much as you need to get the orange colour)
- • 2 - 4 black olives
- • 12 green beans (tips only)
- • 1 tsp turmeric
- • 1 tsp garam masala (or curry powder)
- • sea salt
- • freshly ground black pepper
- • 1 tbsp rice wine vinegar
Preparation Steps
Peel the carrots and chop then roughly. Cover with water, add a little salt and pepper. Cook until the carrots are cooked through.
While you're waiting for the carrots to cook, put the rice and water in a pan. Add the stock cube, turmeric, garam masala, rice wine vinegar and orange food colouring.
Cook the rice as per packet instructions (probably around 15 minutes or so.
Drain the carrots and puree them in a food processor.
Mix the carrot puree in with the cooked rice. Check the seasoning and then leave to cool enough to handle.
Take 2 tablespoons of rice and mould it into a pumpkin shape. If the rice sticks to your hand then wetting your hands with a bit of water will help.
When you have moulded the rice (you should get about 12 from the mix) cut 6 thin slices of olive, then cut each slice in half to make a mouth.
Cut another few slices of olive, then cut 24 small cubes out of the slices. These will become the eyes.
Press a mouth and 2 eyes into each rice ball to form the face of the pumpkin.
Cut the tip off 12 green beans and stick them in the top of each 'pumpkin'.
Chill, then keep refrigerated until you're ready to serve.