23 October 2010


Sushi rice is short grain rice.  It is short and sticky and has a glossy sheen when cooked.   When season with vinegar, mirin and salt it gives out a fruity scent.  I like to eat pearl rice as they held their shape and had great texture.  

When the rice is completely cooked add in seasoning and a tin of black beans dried fish to the rice  and stir thoroughly.  The fish and beans gives the rice a rich flavor. 

I added in slices of lotus root and fresh mushrooms over the rice.  Cover the pot for 5 mins before turning off the fire.  Stir in 2 tablespoon Japanese soya sauce over the rice before serving

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