Sushi Sushi Sushi

We will be having Japanese food for dinner tonight. To be more specific, we are having SUSHI! Japanese food is always my favourite. Whenever there's special occasions, I'll always take the opportunity to have Japs food as Hubby always give me the 'authority' to choose what to eat. Hehe... *evil grin*

I had placed the recipe for the preparing sushi rice below. Kindly have look if you're interest to make some home-made sushi. Enjoy the fun of rolling and preparing your very own home-made sushi. The filling used are up to your imagination and liking. We can basically used any filling as long as it can hold up in the roll.

Interested for sushi tonight? Yumz...

Different types of Inari Sushi (topped with any toppings you desired e.g corns, prawn roe, cucumber and etc)

California Ura Maki (inside-out sushi roll)

Gunkan sushi (sushi rice wrapped with seaweed and topped with prawn roe)

Maki- sushi (crabstick and Japanese cucumber with mayo)

Edameme.. Good to have on its own..

Ingredients

2 cups sushi rice
2 cups water

4 tablespoons sushi vinegar/rice vinegar
3 tablespoons sugar

2 teaspoons salt

2 tablespoons mirin

kelp leaf (optional)

Methods

1. Rinse the rice 3-5 times. Place rice to drain in a strainer.
2. Drain 30 minutes.
3. While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.
4. If using a kelp leaf,it should be about 2 inch long.
5. Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water.
6. Add rice to the pot.
7. Bring quickly to a boil and then reduce to a simmer.
8. Cover the pot and don't touch it until the end.
9. Cook for 15 minutes before removing the pot from the heat but keep the lid closed.
10. Let rice rest for 10 min and then remove the cover.
11. Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture.
12. Mix rice gently, careful not to break it.
13. Sushi rice is best used at body temperature.