Serves four To make the sushi-su, put 125ml rice vinegar, 3 tbsp sugar and 1 tbsp salt into a pan and leave on a low heat until the sugar and salt have dissolved. Wash 450g of Japanese rice thoroughly in a sieve for four minutes. Drain and place it into a pan with 540ml water. Leave it to stand for a minimum of 30 minutes. One hour is recommended. Bring the rice to the boil, put the lid on and simmer for eight to nine minutes. Turn the heat off and let it stand with the lid on for a further 15 minutes. Do not open the lid. Put the rice into a wide, flat dish and fold the sushi-su carefully into the rice, being careful not to damage the grains. Use a hairdryer on the coolest setting to speed up the cooling process. The sushi-su gives the rice more flavour and that familiar sticky, glazed look. Cover with cling film until ready to use. It will keep for a day. ’Sushi at Home’, by Yuki Gomi, is out now (Fig Tree; £18.99)How To Make Japanese Rice and Sushi Rice As the dietary staple of Japan, knowing how to cook Japanese rice is an important first step to becoming a Japanese cooking master.

Perfectly prepared Japanese rice should be light, fluffy, and slightly sticky when cooked, and this popular Japan Centre recipe will have you making sublime rice every time. where to buy sushi grade fish onlineThis recipe will also show you how to season your rice for sushi.sushi new york lower east side Wash Rice : Measure out the rice and put it into a saucepan or use a bowl at this stage. sushi to go huntington beach caAdd plenty of water to the pan/bowl then gently stir and mix the rice with your hand. jual sushi online bandungWhen the water becomes cloudy with starch, pour the water away, keeping the rice in the pan/bowl with your hand. where to buy sushi ingredients uk

Repeat this step up to 3-5 times or until the water becomes clear. After washing the rice soak the rice for at least 30 mins. fish eggs sushi while pregnantThen drain after 30 mins.sushi west island sources Boil Rice : Add the rice and 390ml of fresh water to your saucepan. Put on the stove, and bring to the boil. Once boiling, turn the heat down to low and let the rice simmer for about 15-20 mins. (Make sure to keep the lid on the sauce pan at all times). Steam Rice : Once it has simmered, remove the saucepan from the stove and leave the rice to steam for a further 10-15 mins. Serve and Enjoy : Once the rice has finished steaming, mix well with a shamoji, or Japanese rice paddle, and serve into bowls. You can then use a choice of toppings such as furikake, Japanese pickles (tsukemono) or sauce for extra flavour or use to make onigiri rice balls.

Requirements: Sushi Vinegar 80ml Wooden Sushi Bowl (Optional) To make sushi rice, the cooked rice needs to be mixed with sushi vinegar, which is Japanese rice vinegar mixed with salt and sugar. Mix 80ml of sushi vinegar (or about 12% of the total cooked rice weight) with the rice. To get the best flavour, the vinegar needs to be folded into the rice while it is still warm. As you are mixing the rice and vinegar together, use a fan to cool the rice and remove the moisture. Your sushi rice is now ready to be used in all types of delicious sushi. For best results use a wooden sushi bowl (sushi oke) to mix and cool the rice. - You can vary the amount of sushi vinegar slightly according to your tastes.- See our Japanese Rice How To page for even more facts and information about Japanese rice and the different varieties available. Mizkan Sushi Vinegar, 355 ml Nishiki Rice, 1 Kg Shinmei Koshihikari Rice - Hyogo, 2 Kg Email me when back in stock Shinmei Koshihikari Rice - Toyama, 1 Kg

Shinmei Yumepirika Rice - Hokkaido, 2 KgRecipes - Vegan, Macrobiotic & Japanese Cook your sushi rice to perfection with our easy to follow, step-by-step recipes. Choose between our basic method, ideal for beginners who nonetheless want to produce their own delicious sushi rice, and our advanced method for those who are looking to make the genuine article. 125g Clearspring Sushi Rice Sushi should never be made using long grain rice, as it is too dry to shape. Quantities may be varied according to the amount of rice required, but the ratio of uncooked rice to water should be one part rice to one and a quarter parts water. 1tbsp Clearspring Sushi Rice Seasoning You can make your own sushi rice seasoning by mixing together: 2tsp Clearspring Brown Rice Vinegar 1tsp Clearspring Mikawa Mirin Bring the mirin to the boil to burn off the alcohol and allow to cool. Add the Brown Rice Vinegar. Wash the rice in a bowl with cold water, handling the grains gently and rinsing frequently until the water runs clear.

Soak in 170ml of cold water for 30mins before cooking. Place the rice and water in a saucepan, bring to the boil then reduce the heat and simmer with a lid on for 10-12 minutes. Remove and leave to steam for a further 10 minutes. Use a spatula to remove the rice from the pan and spread over the base of a large bowl taking care not to crush the grains. Pour the sushi vinegar mix or the Sushi Rice Seasoning evenly over the rice and make cutting and folding movements with the spatula to mix it well. Do not mash or stir, as you risk crushing the grains. 2tsp Clearspring Brown Rice Vinegar Shamoji (flat wooden scoop) Saucepan with a tight fitting lid If using a rice cooker, measure the required amount of rice using the measuring cup supplied with the cooker, and use the amount of water indicated on the inside wall of the cooker. If in doubt refer to your cooker’s instruction manual. Follow the instructions below, but at stage 3, place required amount of rice and water, and kombu (dried kelp) if using, in the rice cooker and switch on.

When the rice is cooked, leave it in the cooker for 10 minutes without removing the lid. Then return to stage 5 of the instructions below. First, wash the rice thoroughly by placing it in a bowl, and covering with plenty of fresh, cold water. Mix lightly with your hands, and the starch from the rice will turn the water white. Drain the water by using your palm as a barrier, and repeat 3-5 times, until the water remains clear. When draining for the final time, a sieve may be used. The rice should then be left for 30 minutes before cooking. This will ensure that the cooked rice is not too soft and sticky, and will absorb the sushi vinegar correctly. Place the rice and water in a saucepan. A 10cm square of kombu may be added at this stage. This adds depth to the flavour of the rice. Wipe the kombu with a damp cloth before using. Bring to the boil over a medium heat, and remove the kombu, if using, just before boiling point is reached. When boiling point has been reached, put the lid on the pan, reduce the heat, and simmer for 10 minutes without removing the lid.

Remove from the heat, then take off the lid and cover promptly with a tea towel. Put the lid back on, and leave for a further 10 minutes. Next, use a shamoji to remove the rice from the pan, and place in a wide, shallow container, ideally the traditional Japanese cypress wood rice tub known as a handai. Spread the rice evenly over the bowl using the shamoji, taking care not to crush the kernels. Add the sushi vinegar promptly, pouring it as evenly as possible over the rice. Using the shamoji, make gentle cutting and folding movements to incorporate the vinegar thoroughly into the rice, being sure not to crush the kernels by mashing or stirring. At the same time as cutting and folding, fan the rice with a paper fan to ensure it cools down quickly. You may wish to ask someone to help you at this point. It should take about 10 minutes for the rice to have cooled down, by which point all the rice is coated evenly with vinegar. You should be left with rice that has a beautiful lustre, and does not stick together in lumps or clumps.

The sushi rice should be covered with a clean cloth until it is required. It should ideally be used within an hour of preparation, and should never be refrigerated. Also in Recipes - Vegan, Macrobiotic & Japanese Umami Ginger Bean Pate A delicious, quick and easy pate flavoured with the incredibly versatile ginger umami paste. Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities. Cheezy Baked Polenta Chips With A White Miso Salsa A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa. Vegan Umami Noodle Bowl Umami, translated from Japanese, means "pleasant savoury taste" and very pleasant it is too. For this recipe, Umami Paste is used to flavour Soba noodles while the crunchy vegetables add colour, vitamins and minerals.