Humble Herb recipe: Fenugreek Summer Sushi

PUBLISHED: 18:00 24 June 2016

A zesty light, healthy and delicious lunch (Photo: Tina Richardson)

A zesty light, healthy and delicious lunch (Photo: Tina Richardson)

tina richardson

A light and refreshing zesty lunch or snack with the subtle aroma of fenugreek


• 2 tsp dried fenugreek leaves

• 255g/9oz sushi rice

• 1 clove garlic, chopped

• 1 red chilli, chopped

• 1 tsp of chopped ginger

• 1 tbsp light soya sauce

• Juice and rind of 1 lime

• 6 crab sticks or 50g fresh white crab meat

• 10 large cooked peeled prawns

• 4 tbsp rice vinegar

• 5 sheets nori sushi sheets

• 4 spring onions, chopped


(Prep: 25-30 mins. Cooking: 15-20 mins)

1. Rinse the rice well under cold water. Drain thoroughly and put in a large saucepan with a lid. Pour over a pint of water then bring to the boil and simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with the lid and stand for least 15 minutes.

2. While the rice is cooking place the chopped crab meat and prawns in a bowl, add the chopped garlic, chopped chilli, chopped ginger, lime zest and lime juice, fenugreek and soya sauce and leave to marinade.

3. Once the rice is cool, gradually add the rice vinegar and stir gently, making sure all the grains of rice are covered.

4. To make the sushi, take a Japanese bamboo sushi mat or a clean tea towel and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick.

5. Next, take a little of the marinated filling and place in a line a little off centre nearest to your body, follow with some chopped spring onion, then roll up the bamboo or tea towel slowly, tucking in the closer end of the sushi roll to start and pressing lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards.

6. Trim the ends, then cut into six to eight pieces. Serve with pickled ginger or little bowls of soy sauce and a squeeze of lime.

Recipe by Tina Richardson, Stanstead Abbots-based author of A Cook’s Guide to Herbs

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