AuthorHungry PandaCategoryFish, VegDifficultyBeginnerINGREDIENTS
3 cups sushi rice (short grain)
4 tbsp rice vinegar
1 tbsp sugar
⅕ tsp salt
Whatever toppings you prefer: sashimi, prawns, avocado, cucumber, salmon roe, eel
Seaweed, wasabi, soy sauce and pickled red ginger for garnish
4 Sheets of Nori to wrap the rice
HOW TO MAKE
1
Measure the rice* using your 180ml rice measuring cup. Wash the rice in the washing bowl and then put it into the inner bowl. Add water to level 3 on the SHORT GRAIN scale (for 3 cups of rice).
*Adjust the amounts depending on the amount of rice you want to cook.
2
Use the "SHORT GRAIN" menu option. When the rice cooker turns to "KEEP WARM" place the rice in a bowl and preferably allow it to rest for 10 minutes.
3
Combine the ingredients of the vinegar mix. Add to the cooked rice and mix.
4
Assemble the rice by wrapping in Nori seaweed. Add whichever toppings you prefer.
Ingredients
INGREDIENTS
3 cups sushi rice (short grain)
4 tbsp rice vinegar
1 tbsp sugar
⅕ tsp salt
Whatever toppings you prefer: sashimi, prawns, avocado, cucumber, salmon roe, eel
Seaweed, wasabi, soy sauce and pickled red ginger for garnish
4 Sheets of Nori to wrap the rice