Sushi Night with Brin Pirathapan
What you’ll need
- Sashimi Grade Salmon Saku Block
- Wild Bluefin Tuna Sashimi Grade Saku Block
- Ama Ebi Sushi Prawns - Tray
- Sushi rice - 200g
- Rice wine vinegar - 2 tbsp
- Sugar - 2 tsp
- Salt - 1 tsp
Let's Cook!
Step 1
Wash the rice: Rinse the rice in cold water until the water runs clear (about 5 washes).
Step 2
Soak: Add 300 g water to the rice and soak for 20 minutes.
Step 3
Cook: Place the rice on high heat. Once it boils, let it boil for 5 minutes, then turn off the heat. Place a tea towel between the saucepan and lid, and set aside for 15 minutes.
Step 4
Make the seasoning: Whisk together rice wine vinegar, sugar, and water until combined.
Step 5
Season the rice: Transfer the cooked rice to a tray, break up any clumps, then drizzle with the seasoning. Gently mix while the rice is still warm so it absorbs the flavour.
Step 6
Cool: Allow the rice to cool completely before using it for sushi rolls.
