(Perfect for cutting Sushi or Sashimi) Check Out: California Handroll Recipe Sushi (すし、寿司) is a Japanese dish made up of cooked vinegared rice which is commonly topped with other ingredients or put into rolls. With the base sushi rice (酢飯) recipe, you can make all types of sushi such as nigiri zushi,  maki zushi, inari zushi and temaki. For fellow sushi lovers, here’s a step-by-step photo tutorial on how to cook sushi rice. This will be the base rice recipe for all sushi recipes. Click on photo to view full sizeUse short-grain Japanese rice (not any type of rice). Rinse the rice in several changes of water until the water runs clear (skip this step if you are using pre-washed rice). The first few changes of water will likely be quite cloudy. Drain the rice in a colander for roughly 30 minutes. Draining the rice is believed to improve the texture and appearance of the cooked rice, but I usually skip this step if I’m pressed for time. Measure and add water for cooking the rice (1 cup rice: 1 1/4 cup water).

My rice cooker is a Japanese brand so the pot came with its own water marking for sushi rice. Optional – add a piece of kelp/konbu (make cuts all over) and sake for additional flavour. Cook the rice using a rice cooker or simmer over the stove top. While waiting for the rice to cook, prepare vinegar mixture by mixing rice vinegar, sugar and salt in a small, non-aluminum saucepan over low heat until the sugar dissolves. You may also use a microwave oven and heat using low power for about a minute. Alternatively, use ready-made seasoned rice vinegar which has already been mixed with sugar & salt, and can be used straight from the bottle. When the rice is cooked, discard the piece of kelp. Transfer the cooked rice (while it is still hot) to a hangiri or wide bowl. Pour prepared vinegar mixture over the rice. Stir the rice (gentle slicing action) using a rice paddle with one hand, while fanning the rice with a paper fan on the other hand. Do so until the rice has cooled to room temperature.

Fanning the rice gets rid of excess moisture and gives the rice grains a glossy look. It is difficult for me to coordinate everything with only 2 hands (fanning, stirring & photographing), so I mounted a portable fan along the side of my kitchen cabinet to automate the fanning process. Cover the bowl of rice with a damp slotted cloth (dim sum cloth is perfect for this role) to keep the rice fresh and moist. Use the rice as soon as possible, preferably within a few hours. If you refrigerate the rice, it will turn hard and dry. Your sushi rice is now ready to be used for making all kinds of Japanese sushi. Get the print-friendly recipe format on the next page » posted under How-To, Japanese Recipes, Recipes, rice, Rice Cooker Recipes, Step-by-Step Recipes, Sushi RecipesSIGN UP FOR EXCLUSIVE OFFERS AND THE LATEST NEWS FROM YO! Aberdeen Bon AccordAberdeen Union SquareBaker StreetBath Milsom PlaceBelfastBirmingham Grand CentralBirmingham SelfridgesBluewaterBond StreetBournemouthBrent CrossBrightonBristol Cabot CircusBristol Cribbs CausewayBromleyCambridgeCardiff St David'sCharing Cross StationChelmsfordCheltenhamCheshire OaksChesterCroydon House of FraserDerbyEdinburgh AirportEdinburgh Harvey NicholsEdinburgh Princes StExeterFinchley RoadFulham BroadwayGateshead MetroCentreGatwick NorthGlasgow BraeheadGlasgow SilverburnGuildfordHarrogateHeathrow T2Heathrow T3High Street KensingtonHigh Wycombe EdenKingstonLakesideLeamington SpaLeeds TrinityLeicester HighcrossLiverpool ONELondon Harvey NicholsLondon SelfridgesManchester ArndaleManchester Piccadilly StationManchester Selfridges TraffordMilton KeynesMirdiff City CentreNewcastle Grainger

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Created by four master chefs in 1964, Yu Sheng is now proudly recognized as one of the signature dishes of Singapore, served on Chinese New Year festival. No one can deny that the best places to have Yu Sheng are upmarket restaurants, but dining at those restaurants is often costly.So where can we enjoy this colourful salad without worrying about the wallets? The answer is in this list. The 5 recommended restaurant chains, which are very popular in Singapore, offer a variety of delicious Yu Sheng dishes at affordable prices.See also: The 5 Best Yu Sheng In Singapore 2015 1. Yu Sheng at Sakae Sushi Dining at Sakae Sushi, we can enjoy its signature Rong Yu Sheng dish featuring fresh salmon sashimi, white radish, white ginger, red ginger, brown melon, carrot, cucumber, lettuce, jellyfish, candied lime, peanuts, sesame seeds and pok chui crackers in yu sheng plum sauce.Fresh ingredients, especially sliced salmon sashimiIts many outlets conveniently located across SingaporeAffordable pricesCasual and vibrant ambiencePrices – Rong Yu Sheng Success: S$29.88 (2-3 persons) – Rong Yu Sheng Wealth: S$43.88 (4-5 persons) – Rong Yu Sheng Longevity: S$59.88 (6-7 persons)When: From 22 January to 22 February 2016 2.

Yu Sheng at Pu Tien Restaurant Pu Tien flavourful and tasty seaweed, which is imported directly from Putian, Fujian Province, breathes a life into the Yu Sheng dish at this restaurant chain. Other ingredients including raw salmon, lime, peanut oil, five spice powder, and Yu Sheng sauce will complement each other perfectly to complete our prosperity toss experience at Pu Tien.Food are prepared using quality ingredients and unique yummy recipes.Reasonable pricesGood servicePrices: S$28.80 (small);  S$52.80 (large)When: From 22 January to 22 February 2016 3. Yu Sheng at Crystal Jade Restaurant Crystal Jade Group's restaurants are some of the most favourite places of Singaporeans to have reunion dinner. Its skilful chefs have rich experience in preparing local dishes, especially Chinese New Year traditional beauties like Yam Cake, Abalone Treasure Pot, and Yu Sheng.Its satisfying menu with delicious Yu Sheng and a range of mouth-watering foods for a complete reunion mealComfortable and premium dining environmentThe egetarian Yu ShengPrices: Yu Sheng’s prices start from S$39.80 onwardsWhen: From 25 January to 22 February 2016 4.