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Yoi Sushi!
ENJOY YOUR SEAFOOD, THE JAPANESE STYLE!
05 - 11 Sept, 2015
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Sushi Rice
Sushi Rice

INGREDIENTS
· 540ml Japanese short grain rice
· 5cm kombu (seaweed tea), for aroma (optional)

Sushi vinegar per 2 cups rice
· 4tbsp rice vinegar
· 2tbsp sugar
· 1tsp salt

 

METHOD
Put rice in a large bowl, rinse it and discard the water immediately. Repeat this process one to two times. Now use your fingers to gently wash the rice by moving in a circular motion, rinse and discard water. Repeat this process three to four times then let the rice soak in water for 30 minutes. Transfer the rice into a sieve and drain for 15 minutes. Gently clean the kombu (do not wash) with a damp cloth but leave the white powdery substances which contribute to the umami flavour. Put the rice in the rice cooker bowl and add cold water to just under the three cup line and place the kombu on top and start cooking.
To make sushi vinegar, combine rice vinegar, sugar and salt in a small saucepan and bring it to boil over medium high heat. Whisk until the sugar is completely dissolved then set aside to let it cool. When the rice is cooked, moisten sushi oke (a round, flat-bottom wooden tub) or a large bowl with water so the rice will not stick. Transfer the cooked rice into it and spread out evenly so it will cool faster. While it is hot, pour sushi vinegar over the rice. With a rice paddle, slice the rice at 45º to separate the rice grains instead of mixing. Then gently flip the rice in between slices. Repeat this process till rice is cooled. Keep the rice covered with a damp towel until ready to use.


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