It’s been some time since I made sushi for my kids. As I’m not talented in cooking or baking, I always need to refer to recipes to refresh my memory. As such, when I made this sushi after not having made them for some time, I made a blunder. In the past when I made the sushi, I always uses the Mizkan brand of vinegar mix for sushi rice. This time round, I bought just the Mizkan brand of grain flavored distilled vinegar mistaking it for the vinegar mix for sushi rice. So, when I made the sushi rice, it tasted funny. With the vinegar mix, the rice will taste sweet. So, initially, when I added the vinegar solution (still not aware that I bought the wrong thing at this juncture) to the hot japanese rice and mix them, I tasted and find it bland. Thinking that I didn’t add enough of the vinegar mix, I added more of the vinegar solution. You can imagine the look on my kids’ face when they tried it. ”Yak!” was the feedback from them. Also, I added too much water to the rice, resulting in very soggy textured sushi rice. My husband hated it too as he claimed that the rice is too sticky.
Not willing to waste the whole bottle of the vinegar, I look for remedies. Luckily, on the bottle, there is the recipe for the vinegar mix for sushi rice:-
Vinegar 60 ml, sugar 45 g, salt 10g.
So, I measured the appropriate amount of sugar and salt and mix them with the remaining vinegar and gave a good shake. The next day, I made the sushi again and had since made them a third time and both times scored high points with my kids and husband. Here is the recipe:-
Ingredients:-
3 cups Shokaku Premium Rice (bought from NTUC)
1 piece konbu (4″ long), wiped with a damp cloth
1 packet of roasted seaweed
Method:-
1. Wash the rice until the water is clear.
2. Put the rice in the rice cooker and fill water up to mark 3.
3. Put in the konbu and let soak for 30 minutes. Turn on the rice cooker.
4. When rice is cooked, remove the konbu, closed the cooker lid and let stand for 10 minutes. Off the switch and transfer the rice to a casserole dish (I use corningware). Turn on the fan (blowing at the rice) and at the same time, pour in the vinegar mix (I pour in a little at a time and tasted it to get the sweetness that I want). Use a wooden spoon to mix the vinegar mixture and rice, moving in vertical and horizontal lines. The rice will become shiny and a little more sticky. You should still see the whole rice grain.
5. Cut the seaweed into half. Spread the sushi rice on the seaweed. Place crab stick, prepared dried gourd* (Yamato Kanpyo Ajitsuke) or japanese cucumber in the middle of the rice and roll it up with the help of a sushi mat. Cut it into bite-size pieces. Remember to wet your knife before you cut so that the rice will not stick to the knife.
* See picture below for prepared dried gourd
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