Sushi rice balls

Sushi rice balls

This side dish is based on one of the earliest elements of Southeast

Asian cuisine: simple, hand shaped sushi rice balls, which are eaten

with the fingers, with or without first being dipped in soy sauce. 

To spice up the taste of the rice, you can sprinkle them with green shiso

leaves, furikake, toasted sesame seeds,or finely chopped umeboshi plums. 

Another possibility is to wrap a salted green shiso leaf around the rice ball. As sushi rice balls can be eaten either warm or cold, they are super in a bag lunch. They can also be turned into onigiri by wrapping them

in a piece of nori. Because it absorbs moisture, the seaweed should

be wrapped around the rice ball only just before it is to be eaten.

Rice balls (temari) wrapped in salted green shiso leaves.

Rice balls wrapped in shiso
leaves.Soak salted, green shiso leaves (ao-jiso) in water, dry them, and lay them out on individual
pieces of plastic wrap. Place a rice ball of suitable size on each leaf and then wrap the shiso tightly around the rice ball by bringing the corners of the plastic wrap together and giving them a twist. Remove the wrap carefully and serve the rice balls with the leaf side up.

Rice balls with thinly sliced green shiso

Rice balls with green shiso.

Hand shape balls about 3-4 cm (1½

inches) in diameter from sushi rice.

Cut green shiso leaves into very thin strips and sprinkle them on top. The rice balls can be served

either warm or cold arranged in a rowon a narrow platter. If the rice balls are very warm, the shiso leaves should be sprinkled on just as they are to be eaten,otherwise the fresh shiso will turn brown

and look unattractive.

Sliced beef and arugula salad with green olive and raisin salsa

Sliced beef and arugula salad with 
green olive and raisin salsa 
For the salsa
8–10 green olives, pitted and sliced
handful of plump dark raisins
2 tsp capers, rinsed and gently
squeezed dry
drizzle of olive oil
small handful of fresh flat-leaf
parsley, finely chopped
sea salt and freshly ground
black pepper
handful of fresh wild arugula leaves
6oz (175g) thinly sliced pastrami or
other cooked beef from the deli
To make the salsa: In a bowl, mix together the olives, raisins, capers, oil, and parsley. Season to taste with
salt and pepper.  Arrange the arugula and pastrami
in a shallow serving bowl. Spoon the salsa over the top, and serve at room temperature. Top the salad with some freshly shaved Parmesan cheese, if you wish.

Smoked trout with beet, apple, and dill relish

Smoked trout with beet, apple, and dill relish

3–4 tsp creamed white horseradish
½ red onion, finely diced
1–2 heads curly endive or frisée,
leaves separated
2 large cold-smoked trout fillets,
about 8oz (225g) each, flaked
drizzle of olive oil
juice of ½ lemon
2–3 eating apples
2 beets, cooked, peeled, and diced
handful of fresh dill, finely chopped
sea salt and freshly ground
black pepper
In a small bowl, mix the horseradish with half of the onion. Set aside.
Arrange the curly endive and flaked trout on a serving plate,
and drizzle with the oil and lemon juice. Season with salt and some
black pepper. Peel, core, and chop the apples into bite-size pieces. Combine with the beet and dill in a separate bowl, and mix together to make the relish.
To serve, spoon the relish over the salad. Sprinkle with the remaining red onion, and serve the horseradishonion mixture on the side. Crisp lettuce leaves, such as romaine, can be used instead of curly endive.

Lentil, fava bean, and feta salad

Lentil, fava bean, and feta salad
½ cup (85g) frozen shelled fava beans
1 x 14oz (400g) can of green or brown
lentils, drained and rinsed,
or 2 cups drained cooked lentils
1 bunch of scallions, finely chopped
1 fresh green chile, finely chopped
6oz (175g) feta cheese,  cut into cubes
handful of fresh flat-leaf parsley, finely chopped
sea salt and freshly ground
black pepper
For the dressing
3 tbsp olive oil
1 tbsp white wine vinegar
1 x 1in (2.5cm) piece fresh ginger,
peeled and grated
pinch of sugar (optional)
Cover the fava beans with boiling
water and let sit for 5 minutes. Drain.Put the lentils in a serving bowl
and season with a pinch of salt and some black pepper. Stir in the drained
fava beans, scallions, and chile. To make the dressing, combine the
oil, vinegar, and ginger in small bowl. Season with salt and pepper and a
pinch of sugar (if using), and whisk until well blended. Drizzle over the
salad and let stand for 10 minutes,  to allow the flavors to develop.
When ready to serve, stir in the feta and parsley.Goat cheese, or any smoked
or blue cheese, can be used instead of the feta. For a colorful twist, toss in some
peeled orange segments. Canned lentils are an excellent pantry standby that will keep
up to 1 year. They tend to be  salty, so be sure to rinse them  with cold water.