Shiso squares with wasabi pesto

  • 1 CUP SUSHI RICE

  • 1 TABLESPOON CLEARSPRING SUSHI RICE VINEGAR

  • 1 HANDFUL CORIANDER LEAF

  • 1 -2 TEASPOON WASABI PASTE

  • 1 TABLESPOON YUZU JUICE (LIME IS A SUBSTITUTE)

  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL

  • 1 HANDFUL CASHEW NUTS

  • 1 TABLESPOON SESAME SEEDS

  • 1 PACK SHISO LEAVES

  • 1 PACK CHIVES (OPTIONAL)

  • PUT THE SUSHI RICE IN A SAUCEPAN, ADD RUNNING COLD WATER FROM A TAP, POUR OFF THE WATER AND REPEAT THIS A FEW TIMES

  • ADD THE SAME AMOUNT OF WATER AS RICE

  • PUT ON A HIGH HEAT WITH THE LID ON

  • WHEN IT REACHES BOILING POINT REDUCE THE HEAT TO A LOW SIMMER

  • AFTER 10 MINUTES CHECK THE RICE. IF THE WATER HAS EVAPORATED TAKE OFF THE HEAT

  • IF THE WATER HAS NOT EVAPORATED KEEP IT ON A LOW HEAT UNTIL IT HAS

  • KEEP THE LID ON FOR A FURTHER 10 MINUTES TO STEAM THE RICE

  • REMOVE THE RICE FROM THE PAN INTO A BOWL

  • MIX THE VINEGAR INTO THE RICE AND SET THE RICE ASIDE TO COOL FOR 15 MINUTES

  • BLEND THE CORIANDER LEAF, WASABI, YUZU, OIL AND CASHEWS WITH A HAND BLENDER OR CHOPPER ATTACHMENT

  • ADD SALT TO TASTE

  • TOAST THE SEEDS IN A FRYING PAN ON A MEDIUM HEAT

  • TO SHAPE THE RICE YOU CAN EITHER USE A RICE CUBE AS I DID OR WET YOUR HANDS AND MOULD THE RICE INTO BALLS

  • ASSEMBLE THE SUSHI -

  • TAKE ONE WASABI LEAF, ADD SOME PESTO TO THE CENTRE OF THE LEAF

  • TAKE ONE RICE CUBE/BALL, DIP IN THE SEEDS, PUT ON THE LEAF SEED-SIDE UP

  • PRESS THE OUTER LEAF ONTO THE SIDES OF THE RICE CUBE/BALL

  • SOMETIMES THE OUTER LEAF DOES NOT STICK THAT WELL TO THE RICE. IF THIS HAPPENS TIE WITH A CHIVE