Recipe of the Week: Sushi!
1 cup short-grain rice
100 grams of Tony Roma’s BBQ Pork Ribs
1 tablespoon caster sugar
5 tablespoons rice vinegar
1 small Lebanese cucumber, peeled
4 nori sheets
Wasabi, to taste
Pickled ginger, to serve
Japanese soy sauce, to serve
Rinse rice under cold water and drain well. Place rice and 500ml (2 cups) of water in a saucepan and bring to boil. Decrease heat to low and simmer uncovered for 12-15 minutes, stirring occasionally, until the water is absorbed. Remove from heat and let stand with lid on for a further 10 minutes.
Place rice in a large bowl. In a separate bowl, combine the sugar, 2 tablespoons vinegar and 1 teaspoon of salt, and pour over rice. Stir to combine. Cover a flat tray with aluminium foil and spread rice on it to cool.The rice should be completely cool before using.
Preheat over to 200 degrees Celsius
Remove product from the bag and place into an oven proof dish. Over with foil. Ensure meat pieces are not double stacked
Place the product in the middle shelf of oven and cook for approx.. 17 minutes
OR Pan Method:
Remove product from the bag and place into a non-stick pan
Medium heat for 8-10 minutes and stir occasionally, until product is steaming hot
Choose from a variety of fillings. We used fresh salmon and tuna, cucumber and avocado. Prepare the Ribs and vegetables by slicing into batons about 5cm long. Set aside. Meanwhile, combine remaining vinegar and 300ml cold water in a bowl.