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QimiQ
Benefits
Emulsifies with oil
Creamy indulgent taste with less fat
Quick and easy preparation
30
easy
Ingredients for 4 portions
For the sashimi and nigiri
250
g
Sushi rice
250
ml
Water
20
ml
Rice vinegar
1
tsp
Salt
1
tsp
Sugar
200
g
Tuna, fresh
For the cress dip
125
g
QimiQ Classic,
unchilled
60
ml
Sunflower oil
1
tsp
Tarragon mustard
0.5
Lemon(s),
juice only
1
cup(s)
Cress
Salt and pepper
Method
1.
For the sashimi and nigiri: wash the rice thoroughly with cold water until the drained water is clear.
2.
Bring the rice to the boil in the water. Cover and allow to simmer on low heat for approx. 20 minutes.
3.
Mix the rice vinegar with the salt and sugar and mix into the cooked rice.
4.
Finely slice the tuna using a sharp knife and form into sashimi and nigiri with the lukewarm rice mixture.
5.
For the cress dip: whisk the unchilled QimiQ Classic smooth. Slowly whisk in the oil until emulsified. Add the remaining ingredients and mix well. Season to taste with salt and pepper.
