Sushi rice is the KEY ingredient to can sushi catering. Ensure you have the correct mixtures of ingredients others with your dinner party might not go with a bang but more with a fizz! Selecting the rice rice is of the most importance. If the rice isn’t sticky, when you place the fish ontop or make sushi rolls, the rice will simply fall apart, as will any party that you might be catering for. So for best results us Japanese short-grained white rice.
- 150g rice
- 375 ml water salt
- few drops of oil
- 3 tablespns rice vinegar
- 1 tablespns sugar
- 1 teaspn salt
- 1 tablespn mirin (sweet sake) or dry sherry;
Method:
1 Thoroughly wash the rice.
2 Place the rice, water, salt and oil in a heavy-based pan.
3 Bring to the boil, cover with a tight fitting lid and reduce the heat.
4 Allow to simmer for 20 mins.
5 Remove from the heat and stand with the lid on for 15 mins.
6 Meanwhile place the dressing ingredients in a pan and bring to the boil.
7 Sprinkle the rice with the dressing whilst both are still warm, and mix thoroughly but lightly.
Tags: Sushi
