| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
Rice, Japanese, Val’s |
1 |
Batch |
INGREDIENTS
| 2 |
c |
SHORT GRAIN RICE |
| 2 |
oz |
FRESH GINGER ROOT |
| 4 |
tb |
RICE VINEGAR |
| 1/4 |
ts |
SALT |
| 1 |
tb |
POWDERED WASABI |
| 1 |
|
LEMON OR LIME |
| 1 |
|
3" PIECE OF KONBU (KELP) |
| 2 |
c |
WATER |
| 3 |
tb |
SUGAR |
| 5 |
tb |
RICE VINEGAR |
| 1 1/2 |
ts |
SALT |
|
|
KIKOMAN SOYA SAUCE |
| 1 |
sm |
ENGLISH CUCUMBER |
|
|
RAW TUNA |
| 10 |
|
SHEETS OF NORI |
|
|
OTHER FILLINGS |
INSTRUCTIONS
Rinse rice until water runs almost clear; drain in colander 1 hour.
Meanwhile peel and slice ginger into paper thin slices. Soak in boiling
water a fer seconds; drain. Combine first sugar, vinegar and salt; add
ginger and let stand 30 minutes. Blend wasabi powder with 1 ts of water in
a small bowl; turn upside down to enhance flavor. Wedge lemon or lime and
set aside. Wipe and cut konbu into 4 pieces combine with rice and water and
add 2 TBS. sake. Bring to boil; removing konbu just as water boils. Stir
well and cover, lower heat and cook for 15 min. Remove from heat and allow
to stand covered for 10 min. Combine 2ND sugar, vinegar and salt. Turn rice
out onto non metal pan and pour sugar vinegar mix over. Mixing and tossing
to coat. Cover with damp towel till ready to use. See further topping
suggestions.
Posted to MC-Recipe Digest V1 #838 by valerie@nbnet.nb.ca (valerie) on Oct
12, 1997
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