INGREDIENTS:
Rice ... X
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Rice Vinegar ... X
Kombu ... small
Sugar ...X SUSHI VINEGAR
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Prawn ... X
Salt ... X
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Soy Sauce ... X
Sugar ... X
Sake ... X TSUME
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Spring Onions ... X
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PREPARING:
*Cut spring onions.
*Devein prawns. (If you use frozen prawn, might be already deveined)
*Shallow slit on stomach side, bend to make prawn straight.
(You don't need to take gut off but that depends on how you like.)
COOKING METHOD:
(You can use microwave for c. & d..)
a. Cook rice. (Takes approx. 30 minutes.)
If you cook without rice cooker, use pot and water level is about 1 cm above the rice surface.
b. While cooking rice, boil prawns with salt.
Drain water, cool down. Slit backside, cut them open.
c. Make tsume. Mix tsume ingredients on low heat. Cool down.
d. Make sushi vinegar. Mix sushi vinegar ingredients on low heat. Cool down.
e. When rice is ready, put on a tub, sprinkle sushi vinegar and mix with fanning rice.
You want to cool down rice but do not use refrigerator. That makes rice hard.
f. Shape race, put prawn, put tsume, mayo, spring onions.
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