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Panda Sushi.

Sushi itself is delicious, but what if it comes in the form of small pandas? Then they are almost too cute to be eaten. But only almost. And don't be afraid of the rice, with this recipe, you got  the manual for the very best rice you will have ever eaten.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Ruhezeit: 30 minutes
Total Time: 1 hour
Servings: 2 people

Equipment

  • donut-mold
  • Mandoline (zum Schneiden ultradünner Scheibchen)
  • Klarsichtfolie
  • sieve

Ingredients

Reis

  • 180 g sushi rice
  • 230 ml water
  • 4 tbsp. rice vinegar =30g
  • 12 g sugar
  • 7 g salt

Belag

  • 100 g salmon/ tuna in sushi quality
  • 1/4 mango
  • 1/4 cucumber
  • 2 radishes
  • 1/2 avocado
  • 1 algae sheet for eyes and ears
  • 1 big branch of dill

Instructions

Der Weg zum perfekten Reis.

  • First, you have to weigh the rice thorougly, put it in a sieve and wash under running water until the water remains clear even after contact with the rice. This can take a few minutes. Stir carefully with your hand through the rice, but delicately, the rice is a sensitive companion.
  • Then put the water and rice together in a saucepan, put the lid on top and let it rest for 30 minutes.
  • Then you put high heat to cook the rice with the lid closed, just so that the water starts forming bubbles. As soon as this is the case, turn the heat down to a small flame and set the stopwatch to 11 minutes. This is a crucial part. 
  • After the end of the cooking period, your rice should now have the perfect consistency. Turn off the heat, place a clean kitchen towel between the lid and the pot, close the lid again and give the rice 10 minutes to rest.
  • Meanwhile, put the vinegar, sugar and salt in a small saucepan and simmer gently until salt and sugar have dissolved. Set aside.
  • After the rest period, you carefully mix the rice vinegar mixture under the rice. Then you can put the rice in a large bowl and let it cool down in the fridge.

Panda Sushi (6 pieces)

  • Cut avocado and mango into elongated, thin strips. Cut the cucumber and also the radishes with the mandolin, also as thin as possible, otherwise it will be difficult to prepare the pandas.
  • Cut the salmon/tuna into thin (approx. 2mm ) slices with a sharp knife.
  • Cut out the eyes and ears from the algae leaf. Good tip: cut one oval eye pattern, then cut 4 seaweed squares with just enough space for your sample eye. Then cut your eyes following the sample quite accurately. Finito is another batch of eyes. You need a total of 12 eyes/ears). Another tip: my ears are halved "eyes”.
  • Remove the cooled rice from the fridge.
  • Lay out a shape on your doughnut mold with a piece of transparent foil (important, otherwise the stuff sticks in there forever – experience is speaking here). Now, put salmon, cucumbers, avocado, radish slices, etc. into the mold in a way that resembles a fish scale pattern. The ends of cucumber and co. can each stand out a little over the edge.
    When you're done, you fill the rest with rice, you'll have to squeeze it in nicely, otherwise your panda won't hold together. Fold the overcoming ends of your toppings over the rice to cover it on the subsequent bottom. This gives it more stability.
    In the picture you can see again what I mean by "fish scale pattern". The layers must overlap.
  • For the ears, you form a small rice ball, push it flat on one side and attach it to the head.
  • Now, all that is missing is the eyes and the black ears, which you simply put in the right place. The eyes are completed with a halved grain of rice as a white "dots".
  • Finally, you lift the panda out of shape with a careful pull on the transparent foil on opposite sides. As soon as he is outside of the mold, you have to support it with your hand, otherwise it breaks quite quickly. Put straight on a plate.
  • Serve with wasabi and soy sauce.