Tsukune (vegetarian) with Daikon, Mustard and Shiso Bicolor, Sushi Mix

Ingredients

• Cooked sushi rice
• Red chilli
• Finely chopped spring onion
• Spring onion tempura
• Teriyaki and Adji Cress jelly
• Wasabi Furikake Yama
• Apple Blossom
• Daikon vinegar
• Crème fraîche
• Chopsticks

Method

• Prepare the cooked sushi rice with Daikon vinegar, crème fraîche, chopped Mustard Cress, Shiso Bicolor and Daikon Cress, along with a little Furikake.
• Shape the seasoned rice into balls and skewer them onto cocktail sticks.
• Place the balls in the freezer for 60 minutes.
• Make the Teriyaki Adji Cress jelly (65g Vegetal to 1 litre).
• Dip the balls in the jelly and then leave them to defrost.
• Skewer the balls onto a chopstick.
• Make the spring onion tempura.
• Slice the spring onions and red chilli into fine rings.
• Snip the cress for plating.

Plating

• Place the crispy spring onions on a small board or oblong plate.
• Place the tsukune on top.
• Garnish with the cress, Apple Blossom, sliced spring onions, red chilli and Furikake.

Recipe: Tobias Jansen