You can have all different toppings (not just mock duck). Other suggestions include: mushroom, seaweed salad, real meat (for the carnivores out there), corn, fish roe, the list goes on. Or you can just have it plain or a little peppering of sesame seeds. What's your favourite topping?
Quick tip, please don't give into Australian supermarket marketing and buy "sushi rice". It's just medium grain rice packaged in a fancy label.
1 can mock duck, drain and sliced into small strips
2 Tblspn mirin
2 Tblspn soy sauce
1 to 2 tspns sugar (white, raw or caster)
oil for stir frying
1 cup medium grain rice
Water (as per rice cooking instructions – absorption method)
3 Tblspn rice wine vinegar
1 1/2 tblspn sugar (white, raw or caster)
1/2 tspn salt
2 Tblspn sesame seeds
1 to 1 1/2 packets of aburage (bean curd pouches) – available at the Asian grocery store
|Aburage - bean curd pockets|
1. Boil rice as per packet instructions (stove, microwave, rice cooker – whatever suits you).
2. Marinate mock duck with mirin, soy sauce of 1 to 2 teaspoons of sugar. Stir and set aside for about 10 minutes or more.
3. On high heat a medium skillet, add oil to coat the base of the pan and add the marinated mock duck. Stir to heat through and reduce heat to medium and allow sauce to caramelise. If you find it starting to stick or get too dry, add a dash of water. Remove from heat and set aside, keep warm.
4. In small pot, combine vinegar, 1 1/2 tablespoons of sugar and salt. Heat to dissolve the sugar and salt. Remove from heat and allow to cool slightly.
5. Add vinegar mixture to cooked rice and stir through. This gives the rice that lovely flavour. Stir in sesame seeds.
6. Unpack the aburage, drain away the liquid. Gently separate the opening and fill with prepared rice to about 3/4 the way. Top with mock-teriyaki duck. Repeat with remaining pockets. Sprinkle with some sesame seeds and serve. Can be eaten slightly warm or at room temperature. Best eaten fresh.