Ingredients
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4 cups Sushi Ricecooked as per the instructions on the packet
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1 cup Rice Vinegar
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3.5 tbsp Caster Sugar
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a pinch Salt
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1 sheet Nori
Directions
Hurray it is the Japanese Grand Prix! Can you tell how delighted I am? I love Japanese food in all of its varying styles; sushi, tempura, noodles, gyoza, sashimi, teppanyaki…..shall I go on? I have spent this week salivating at my cookbook and finally settled on just four recipes!
A few years ago I was given Japanese Cooking at Home by Hideo Dekura – it is great. All four of my recipes come from this book.
I plan to make Sushi but first things first – you need to make Sushi rice. Sushi rice is simple make if you follow the instructions. However as a word of warning, once I got complacent and it all went horribly wrong.
To celebrate the amazingness of Sushi I made some Pandas. Enjoy!
Steps
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1
Done
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Cook the sushi rice as per the instructions on the packet. |
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2
Done
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Wipe the inside of the wooden bowl with a damp cloth to moisten. Transfer the cooked rice from the rice cooker into the centre of the sushi bowl. |
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3
Done
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Prepare the sushi vinegar mixture by combining the rice vinegar, caster sugar and salt in a bowl. |
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4
Done
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Gradually pour the sushi vinegar over slicing paddle across the bowl to break up lumps. Mix rice evenly around the bowl with a slicing action. While mixing, cool the rice with a hand fan. This helps rice absorb the vinegar mixture and creates a glossy surface on the rice. |
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5
Done
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When the rice becomes lukewarm cover with a damp muslin cloth. |
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6
Done
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Place a small amount of rice (about the size of a golf ball) on one of the cling film squares. Gather the sides up and twist it tight to make a ball (see Temari-Zushi and Hoso Maki ). Then set to one side. |
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7
Done
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Cut out the shapes from the sheet of Nori. This can be done freehand or with a kit. |
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8
Done
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Keep the rice at room temperature – do not refrigerate it as it dries out the sushi rice and causes the starch to break down. |
