TT - Tiger Tiger Sushi Rice 4.5kg

Features:

Sushi rice is the backbone of Japanese cuisine. And great sushi relies principally on two ingredients - rice and fish. Compromise on either and the results will be disappointing.

Usage:

Ideal for steaming, fried. 

Preparation:

Preparation:

Before cooking, place in a rice sieve and rinse well with cold water.

Stove top Method:

Place the rice and water in a 1:1 ratio in a heavy pot, bring the rice to the boil, then reduce to the lowest setting to maintain a simmer.

Cock the rice for 15 minutes, then remove the pot from the heat and let it sit undisturbed for another.  
10 minutes.

Rice Cooker Method:

Take 3 cups of sushi rice, add water in a 1:1 ratio and select the proper cooking method from the menu.

When rice cooker has finished cooking, keep steaming for 10 minutes.

Sushi Rice Recipe (6 cups)

Preparation:

1. After cooking the rice. Prepare sushi vinegar by mixing rice vinegar, sugar and salt in a small pan.  
2. Put the pan on a low heat and cook until the sugar dissolves. Cool the vinegar mixture.  
3. Spread the cooked rice into a large plate.  
4. Sprinkle the vinegar mixture over the rice with a spoon (shamoji).

Cooking Tip

Use a fan when mixing the sushi rice, as it helps to remove moisture.

Rolling Method:

1. Lightly spread out cooled cooked sushi rice evenly over two-thirds of a dried seaweed sheet (sushi nori) on a bamboo mat.  
2. Place Japanese pickle, cucumber, tuna fish or salmon and boiled spinach on the rice.  
3. Roll mat lightly folding the ingredients to centre.  
4. Wrap the roll with mat, gently press with both hands.  
5. Remove the roll onto cutting board and slice with a knife coated with meisture.