Recently, on March 12, I introduced you to Suzi Fitzpatrick of Eclectic Tastes, with her Strawberry and Melon Salad. She has shared another recipe with us and we are grateful.
Eclectic is a true find. Ballarat is a wonderful city with so many historic buildings from the gold rush of the 1800s. To find this little gem of a restaurant, with such a creative and whimsical flavor, was a total surprise. We were welcomed by owner Margo Pettit, who shared her vison of using fresh and local produce, creatively presented in a relaxing atmosphere. What transpired was our relaxation and enjoyment of fine food in comfortable surroundings.
We are including photos from some of the dishes we experienced in addition to the Quasi Sushi. Everything we experienced at Eclectic Tastes from the service, atmosphere, and food was terrific and we highly recommend you try it out for yourself.
Makes 4 to 6 servings
Ingredients for rice
17.5 ounces (500 gms) Koshicari Sushi Rice (Often called Koshi)
2.25 cups (500 mls) water
½ cup (125 mls) sushi rice vinegar
¼ cup (60 gms) sugar
2 teaspoons (10 gms) salt
3 pieces of trimmed smoked salmon per serving (trim brown lateral line off)
Wash rice and drain off water. Repeat process till water runs clear.
Add the 2.25 cups of water to the rice in a heavy base pot and bring to a boil.
Stir and then reduce heat. Add tight fitting lid and simmer about 5 minutes. All liquid should be absorbed.
Place rice in a tray and fan until cool, cutting the rice in traditional Japanesse tradition.
Season the rice with ½ cup (125 mls) sushi rice vinegar, ¼ cup (60 gms) sugar, and 2 teaspoons (10 gms) salt.
Cut through rice, taste and allow to cool completely before use.
With wet hands, divide the rice into 6 balls.
3 pieces of trimmed smoked salmon per serving (trim the brown lateral line off)
Lay film wrap/Glad Wrap on counter.
In center lay flat in a circle the 3 pieces of salmon, overlap slightly, no gaps.
Place the ball of rice in the center, then bring together the corners of the film.
Where the salmon and film wrap converge, twist tightly to form a round tight ball.
Repeat with the other portions.
3 tablespoons toasted sesame seeds
1 tablespoon rice wine vinegar
2 tablespoons mirim (similar to rice wine or sake with lower alcohol content.
3 tablespoons Kewpee mayonnaise (you can substitute mayonnaise)
½ cup dashi stock (Usually made from dried kelp and shavings of katsuotbushi. You can get a granulated or liquid instant in international market)
1 tablespoon sesame oil
Grind the seeds, then add to blender with all other ingredients. Add salt and pepper to taste.
¼ cup pickled ginger
1 large hand full of snow pea tendrils
1 cup snow pea shoots, tops only
1 cup thin cucumber ribbons
¼ cup fine sliced spring onions
¼ cup fresh picked dill sprigs
Nori Papar (seaweed paper)
Sashimi Togarashi. (low sod soy sauce)
Toss all together when ready to serve and dress with a little dressing. Just to coat and season, not to saturate.
Spread out plates.
Place one unmolded sushi ball on each plate.
Place some pickled ginger on top.
Toss the rest in with the salad, dress.
Pile the salad on top, light and high.
Circle the sushi and salad with extra dressing generously.
Garnish with Small squares of Nori Papar and sprinkle with Sashimi Togarashi.
MDH Notes: I have put terms in ( ) to clarify the Japanese ingredients.
2 Burnbank St
(03) 5339 9252