Bio: November 2010 Archives
Wednesday November 24, 2010
2 cups sushi rice
2 - 3 cups water (depending on the type of rice)
1/3 -1/2 cup sushi vinegar
2 tablespoons sugar
1 teaspoon salt
Cooked shiitake mushroom, sliced
Cucumber, cut into sticks
Red pepper, cut into sticks
Carrot, peeled and cut into sticks, cooked with sugar, mirin and salt
Bamboo sushi mat
- Cook the rice with the water. After cooked, let it sit for 15 minutes.
- Mix the vinegar, sugar and salt together in a small bowl until the sugar dissolves. Put the cooked rice into a large bowl, then drizzle mixture over the rice.
- Cut all ingredients.
- Smear the rice in a horizontal line across the middle of a seaweed sheet and arrange every filling on top, then roll it up.
- Cut into 8-9 slices. Serve with soy sauce, wasabi and pickled ginger.
(from Nancy Han at the Ottawa Chinese Cooking Studio)