CREME BRIE-LEE CRISPY SUSHI BITES

These Creme-brie-lee crispy sushi bites are the most fun canape and so great to serve around the festive period. Crispy nigiri are wrapped in parma ham before dollops of cranberry sriracha are piped in the centre. Slices of brie are placed on top and then spread with miso honey. Brown sugar is sprinkled on top and then bruleed. The most iconic show stopper to share around at the party.

---

CREME BRIE-LEE CRISPY SUSHI BITES

MAKES 24 /MADE IN:1 1/2 HRS INCLUDING CHILL TIME /DIFFICULTY:EASY/MEDIUM/ MEATY

INGREDIENTS

• 1 tbsp white miso

• 4 tbsp runny honey

• 3 tbsp cranberry sauce

• 1 tbsp sriracha

• 30g brown sugar

• 200g brie, portioned into 3-4cm rectangles

• 8 parma ham slices

• 250g sushi rice

• 1 ½ tbsp sushi vinegar

• Vegetable oil, to fry

• Salt, to season

METHOD

1. Rinse the sushi rice until the water runs clear before transferring to your rice cooker. Fill with enough water until it reaches the first bend of your index finger. This should be around 350ml of water.  Follow the instructions of your rice cooker to cook your rice. If you don't have a rice cooker, rinse your rice and add to a saucepan. Fill with 350ml of water, securely place the lid and bring to a boil. Reduce the heat and simmer for 8-9 minutes, or until all the water has evaporated. Turn off the heat and allow the rice to sit for 10 minutes. Do not remove the lid.

2. Place the cooked rice in a greased 9x9 baking tray and stir in the sushi vinegar. With a wooden spoon, evenly spread the rice to the edges before laying a weight on top. I used another 9x9 baking tray and filled it with baking beans. Allow to sit for 30 mins to 1 hour at room temp. Do not put it in the fridge as it will dry out the rice.

3. When ready to make, carefully transfer the rice block to a chopping board.

4. Vertically portion the sushi into 6 strips. Horizontally, cut the strips into 4. You should end up with 24 nigiri style pieces of sushi.

5. Add enough vegetable oil to a frying pan and fry the sushi on a medium heat until lightly golden brown on each side. Around 1 - 2 minutes. Transfer them to a plate or tray lined with kitchen paper to remove any excess oil. 

6. Carefully, portion each parma ham slice into 3 strips. You should have 24 pieces. Wrap the strips around the crispy sushi bites.

7. Mix the cranberry and sriracha together and dollop about a pea size of the mixture on top of the parma ham.

8. Top every parma ham nigiri with a slice of brie.

9. Mix the miso and honey together until well combined and spread the mixture over the top of each slice of brie.

10. Sprinkle over the brown sugar and with a blow torch, carefully torch the sugar until caramelized. If you don't have a blow torch, you can add them under a hot grill. Be careful to not burn them. Eat immediately.