Please try it!
Ingredients A (for sushi rice): rice 780g, water 400cc, seaweed 5cm
Combined vinegar: rice vinegar 3 table spoons, sugar 1 table spoon, salt 1 tea spoon
Ingredients B: Aburaage 10 pieces, white sesame seeds 2 table spoons
Water with stock to boil Aburaage: water 1 and a half cups (300cc), sugar 3 table spoons, Japanese sweet rice wine 1 table spoon, soy sauce 3 table spoons
How to make sushi rice
1. Rinse your rice and leave it in the water for 30 minutes. After 30 minutes, drain the water and put the rice in a rice cooker with water (400cc) and seaweed.
2. Stir the ingredients for the combined vinegar. Stir salt and sugar well.
3. When the rice is cooked, put it on the plate and stir it well until it cools down by using a fan.
(stir it with rice spoon like you are cutting the rice)
4. Put combined vinegar into the rice and stir them well.
5. Boil Aguraage for 2 minutes to get rid of the excess oil.
6. Put them in a strainer to get rid of the water. Cut the aburaage in half then put your finger into it to open it up gently.
7. Put the ingredients for water with stock to boil aburaage into a pot and put the stove on high heat. When it is boiled, put aburaage in and put the stove on low heat.
8. When most of the water is evaporated, turn off the stove and cool it down.
9. Take aburaage from the pan then squeeze them gently.
10. Put white sesame seeds in the rice and stir them lightly.
11. Put sushi rice into aburaage and close them up
We don’t use raw fish for this recipe, this is also a decent "osushi".
You can put anything in sushi rice if you like.
You can also put sliced Japanese pickles in sushi rice.
It is suitable for any leisure activity such as a sports carnival or Ohanami.
Combined vinegar: rice vinegar 3 table spoons, sugar 1 table spoon, salt 1 tea spoon
Ingredients B: Aburaage 10 pieces, white sesame seeds 2 table spoons
Water with stock to boil Aburaage: water 1 and a half cups (300cc), sugar 3 table spoons, Japanese sweet rice wine 1 table spoon, soy sauce 3 table spoons
How to make sushi rice
1. Rinse your rice and leave it in the water for 30 minutes. After 30 minutes, drain the water and put the rice in a rice cooker with water (400cc) and seaweed.
2. Stir the ingredients for the combined vinegar. Stir salt and sugar well.
3. When the rice is cooked, put it on the plate and stir it well until it cools down by using a fan.
(stir it with rice spoon like you are cutting the rice)
4. Put combined vinegar into the rice and stir them well.
5. Boil Aguraage for 2 minutes to get rid of the excess oil.
6. Put them in a strainer to get rid of the water. Cut the aburaage in half then put your finger into it to open it up gently.
7. Put the ingredients for water with stock to boil aburaage into a pot and put the stove on high heat. When it is boiled, put aburaage in and put the stove on low heat.
8. When most of the water is evaporated, turn off the stove and cool it down.
9. Take aburaage from the pan then squeeze them gently.
10. Put white sesame seeds in the rice and stir them lightly.
11. Put sushi rice into aburaage and close them up
We don’t use raw fish for this recipe, this is also a decent "osushi".
You can put anything in sushi rice if you like.
You can also put sliced Japanese pickles in sushi rice.
It is suitable for any leisure activity such as a sports carnival or Ohanami.
