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Sushi Rice Salad

 
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fishandrice
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Joined: 06 Nov 2007
Posts: 74

PostPosted: Mon Jan 28, 2008 8:46 pm    Post subject: Sushi Rice Salad Reply with quote

Based on a recipe printed by DELICIOUS magazine, with many many many of my own changes. Enjoy!



Rice:

1 cup nishiki rice ( or any other sushi rice)
1 1/2 cups water

Seasoning:

4 tbsp seasoned rice vinegar *
1 tbsp mirin
1/2 tbsp rice vinegar
1/2 tsp salt
1/4 tsp sugar
1/2 tsp shoyu (japanese soy sauce)
1 tbsp toasted white sesame seeds
1/2 cucumber, diced
1/2 carrot, shredded
3 tbsp sakura denbu *
1 can of tuna in light olive oil, drained.

Hard boiled eggs ,1 per serve

To prepare rice:

Rinse rice under cold water until water runs almost clear. Combine rice with the 1 1/2 cups water in a pot and bring to a boil. Reduce and let simmer, covered, till water has been absorbed by the rice. If you find that the rice is still a little uncooked, add a tad more water and let it cook till dry.

Once cooked, leave pan, covered, for 10 mins. After 10 mins, transfer rice to a bowl and add all the seasonings stated above.

The rice salad should be sticky and very much like unrolled sushi.

Serve each portion of the salad with a hard boiled egg which has been sliced into quarters.


* Seasoned rice vinegar, mirin etc can be found in the japanese section of most supermarkets

* Sakura Denbu is a sweet pink fish powder used in sushi. It should also be in the chiller over @ the japanese section of the supermarket.
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