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Buy Now Add to Cart Add to wishlist. Description Delivery Warranty. Make classic sushi along with more artful and exotic rolls with this illustrated sushi cookbook.
In this sushi making book, Japanese cooking expert Yumi Umemura offers eighty-five recipes that combine sushi rice with ingredients ranging from its time-honored partners to unexpectedly delicious ingredients—such as Thai fish sauce, sun-dried tomatoes, cooked meats like roast beef or chicken and French ratatouille—that infuse Japanese sushi with an unexpected and international flair. Shipping Details Booktopia uses the best quality packing material to protect items for the journey from our Sydney Distribution Centre to our customers, with the intention that they arrive in the same condition they left our Distribution Centre.
Shipping Expectation Your order will ship within 2 business days Delivery Instructions Booktopia uses Australia Post for deliveries throughout Australia. Soak the rice in water for at least 30 minutes and drain thoroughly before cooking. Bring the water to a boil in a saucepan, adding the sake if desired.
Drain the rice and add it to the boiling water. Stir once, and return to a boil. Add the kombu, if using. To make the Sushi Dressing Sauce, combine the vinegar, sugar and salt in a cup, and mix well until the sugar and salt are fully dissolved. The sauce should become clear. Remove the kombu and turn the rice into a large wooden mixing bowl or handai.
Avoid digging or scooping the rice out of the saucepan, as this will damage some of the grains. It helps, however, to run a rice paddle or spatula around the edges of the cooked rice to loosen it before turning it out of the saucepan. Once it is in the bowl, gently break up the mass of rice with a few smooth, straight, slicing motions of your spatula. Pour the Sushi Dressing Sauce slowly over the back of your rice paddle or spatula, moving it to and fro over the rice so that the sauce is evenly sprinkled all over the rice.
Mix the rice to distribute the sauce thoroughly. When the sauce is well distributed, begin to fan the rice while continuing to mix it. Fanning will cool the rice to a usable temperature and also helps evaporate the excess moisture. The sugar will give the grains an appealing gloss, which is an essential characteristic of good sushi rice. The cloth should rest lightly on the surface of the rice. Keep it covered until you are ready to make sushi with it. Rice covered in this way should remain good for several hours, or until the cloth dries out.
Mariya Manahova marked it as to-read Nov 21, Avoid digging or scooping the rice out of the saucepan, as this will damage some of the grains. The photography is amazing in its simplicity--after all, visual is one of the important parts of Japan's food. See delivery details. Remove the kombu and turn the rice into a large wooden mixing bowl or handai. Sign in to see the full collection.
Remoisten the cloth if it dries out. I have not made this yet so I cannot rate it. Click the button above or drag and drop images onto the button.
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Log In Register Now! Chef Yumi Umemura View. Login Register My Notes. Basic Sushi Rice.
Cooking Time 1 hr. For best results, eat it all on the day you make it. This recipe may be doubled or even tripled, but it should not be reduced. Share This Recipe.