Sushi Starter

Method

A really well presented sushi starter served to us by a restaurant in Normandy struck me as being quite simple to reproduce. Each portion had been assembled, chilled, then removed from a small mould – I’m going to use my ramekin dishes for this, I think

The bottom layer was tzatziki (which, I confess I have just now purchased as a ready-made dip, but would be so easy to make yourself, with finely diced, peeled cucumber and mint in natural yoghurt).

The second layer was of cooked white rice, and the rather thinner third layer was ratatouille, quite finely diced.

On top of each concoction was a prawn in its shell. It looked quite special, could be prepared well in advance to leave in the fridge and it could be easily adapted;

I wonder about a salsa topping, or maybe an olive or a slice of lemon to cap it all?

Mrs Trewhitless