Joined: 06 Nov 2007
|Posted: Mon Jan 28, 2008 8:46 pm Post subject: Sushi Rice Salad
|Based on a recipe printed by DELICIOUS magazine, with many many many of my own changes. Enjoy!
1 cup nishiki rice ( or any other sushi rice)
1 1/2 cups water
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.