When preparing sushi, you would normally wash the rice multiple times to remove starch, however for these cakes you want to retain most of it, as it’s the ‘glue’ that binds them together.
Step 1Line a 20.5cm square tin with baking parchment. Briefly rinse 250g sushi rice in a sieve under cold running water, drain and tip into a medium pan. Cover with cold water until it comes 1cm above the rice. Bring to the boil over medium-high heat, stirring occasionally, then reduce to a simmer. Cover and cook for 8min, or until rice is tender. Remove from heat and leave to steam, covered, for 5min.
Step 2Meanwhile, in a small pan heat 4tbsp rice vinegar, 11/2tbsp caster sugar and 1tsp salt, stirring to dissolve. Transfer cooked rice to a large bowl and gently stir in vinegar mixture. Tip into the lined tin and, with damp hands, pat into an even layer. Cover and chill for 4hr, until firm. To serve, in a small bowl mix the finely grated zest 1 lime, 1tbsp finely chopped root ginger, 1 finely diced and deseeded red chilli, 2tbsp soy sauce and 1tbsp toasted sesame oil. Put 2 x 120g tuna steaks in a shallow dish and spoon over 1/2 the marinade, turning to coat. Preheat oven to 220°C (200°C fan) mark 8. Turn out the set rice on to a board, peel off baking parchment.
Step 3Using a large, wet knife, slice into 25 squares. Arrange on a large baking tray lined with baking parchment and brush on all sides with 2tbsp vegetable oil. Cook in oven for 30-40min, turning halfway, until crisp and golden at the edges. Meanwhile, heat a non-stick griddle pan over high heat and fry tuna for 1-2min per side (for rare). Remove to a board and thinly slice.
Step 4Serve the warm sushi ‘cakes’ topped with a slice of tuna, a drizzle of the reserved marinade and a sprinkle of alfalfa sprouts, cress or micro herbs.
GET AHEAD:
Cook rice and chill (in tin) up to a day ahead. Assemble up to 30min ahead, but don’t drizzle with reserved marinade. Complete recipe to serve.
Per canapé:
Calories: 63
Protein: 3g
Total fat: 1g
Saturates: 0.2g
Carbs: 9g
Total sugars: 1g
Fibre: 0.1g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
