Guilt-Free Sushi Mince Pies by Tom Kembery
Sushi sandwiches, cakes and burgers have all been hits on the foodie hotlist in 2016. So Japanese food company thought that it was time for sushi mince pies, with Christmas just around the corner. Instead of pastry, these mince pies have cases made from sushi rice, which means you can have a traditional treat, without the pastry factor. What would Mary Berry think?
Sushi Mince Pies
- 125g Yutaka Sushi rice
- 1½ tbs Yutaka Rice Vinegar
- 1 tbs sugar
- ½ tsp salt
- Traditional mincemeat
- Oil or butter for greasing
Method
Heat oven to 160C
Rinse 125g sushi rice in a bowl of water, drain and repeat at least 4 times then drain the rice with a sieve.
Put 165ml water and the washed rice into a saucepan. Bring to the boil and simmer for 10 minutes with the lid on. Turn off the heat and leave to stand for 25-30 mins without opening the lid.
Mix the rice vinegar, sugar and salt together and fold into the cooked sushi rice after it has cooled down.
Grease a small bun or cake tin with either butter or oil and, using wet hands take a ball of sushi rice and line each bun tin with the sushi (it may help if you use a teaspoon to flatten the rice). When all are lined place a teaspoon of mincemeat in each case and then place a small amount of rice flattened on the top. Bake for approximately 10 -15 minutes or until the rice looks slightly crispy.
Leave to cool and take care when removing from the tin.
