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Categories:Viewed: 58 - Published at: 6 years ago
Ingredients
- 2 1/2 rice cooker cups Uncooked rice
- 5 cm Kombu
- 100 ml Rice vinegar
- 2 tbsp Sugar
- 1/2 tsp Salt
- 1 Shiso leaves
- 1 Soy sauce
- 1 Wasabi
Method
- Marinate the shiso leaves for a while in wasabi soy sauce.
- Rinse the rice and cook in a rice cooker with the konbu seaweed using a bit less water than normal.
- When the rice is cooked, transfer to a container (a a wooden sushi bowl is the best), mix the ingredients (vinegar, sugar, salt) together to make sushi vinegar, and pour onto the rice.
- Mix using a cut-and-fold motion.
- Put the sushi rice onto serving plates, top with the marinated shiso leaves from Step 1, add slices of sashimi of your choice and it's done.
- Pour some more wasabi soy sauce on top.
