I made this simple rice dish using some of the leftover fish stock from Hegui’s salt cod with chickpea purée on Texas toast that he made the other day. I tried to be fancy by wrapping the finished rice in nori sheets, sort of like hand rolls that you might get at your favorite sushi place. The experience was humbling and gives me new admiration for sushi chefs. Even something so simple-looking—wrapping up a sheet of seaweed paper in a cone shape—proved incredibly difficult, at least if you want it to look elegant. The taste was good, though.
Thai jasmine rice cooked with codfish stock wrapped in nori
1 cup uncooked Thai jasmine rice
2 cups fish stock
2 tbsp. Olive oil
6 sushi nori sheets
Kimchi Furikake rice seasoning (optional)
This dish does not need additional salt because of the fish stock.
Heat olive oil in a medium saucepan. Add rice to oil and stir to coat grains evenly and prevent sticking. Add fish stock. Cover, bring to boil then lower to simmer. Cook until liquid is absorbed, about ten to fifteen minutes. Stir occasionally during cooking.
Place about two tablespoons of rice on the center of a nori sheet. Sprinkle with some rice seasoning. Carefully wrap rice. Enjoy.