1 Rice Cup 150 G example essay topic

Place rice in large bowl, fill with cold water and stir with hand. Drain; repeat process 2-3 times until water is almost clear. Drain rice in a strainer or colander for 15 minutes or longer, if possible. Meanwhile, prepare sushi vinegar: Combine vinegar, sugar and salt and stir until sugar dissolves. Set aside until required.

Sushi tips and general info on page 14 of 'Japanese' cook book. To cook rice in rice cooker: Place drained rice and the water in rice cooker, cover and switch onto "cook". When cooker automatically switches to "keep warm", leave to stand a further 10 minutes with lid on to complete cooking process. To cook rice in saucepan: Place drained rice and the water in a medium saucepan, cover tightly and bring to the boil. Reduce heat; simmer, covered tightly, for about 12 minutes or until all water is absorbed. Remove from heat and stand for 10 minutes with lid on.

Spread rice out in a large, non-metallic flat-bottomed bowl or tub (preferably wood). Using a rice paddle, a flat wooden spoon or plastic spatula, repeatedly slice through rice at a 45^0 angle to break up any lumps and separate the grains, gradually pouring in the sushi vinegar at the same time. Not all the vinegar may be required; the rice shouldn't become too wet or mushy. Continue to slice, not stir because it squashes the grains, lifting and turning the rice from the outside into the center.

Fan the rice until it is almost cold. This will take about 5 minutes. Turn occasionally, which gives good flavour, texture and gloss to the rice. (An electric fan, on the low setting, can be used instead of a hand-held fan.) Do not overcool the rice or it will harden. Keep the rice covered with a damp cloth to stop it drying out while making sushi (or put back in rice cooker if it has a non-stick surface). Makes approx.

9 cups TIPS Making perfect sushi rice: To successfully make sushi, short grain (Koshihikari) or medium grain (Cal rose) rice should be used. It has the right texture, taste and consistency to gently stick together without being gluggy. Both types of rice should be available at most supermarkets. The use of a rice cooker is highly recommended as it produces perfect rice every time. Absorption method in a saucepan or microwave also works well - simmer rice and water, covered, until all the liquid is absorbed.

The rapid boil method (boiling the rice in lots of water) is not recommended. Rinsing the rice 2-3 times before cooking, removes any rice powder left on the outside of the grains after milling, which could make the rice gluggy when cooked. Use the same cup to measure the rice and the water. 1 rice cup (provided with rice cooker) = 150 g uncooked rice; 1 metric measuring cup (250 mls) = 200 g uncooked rice. Sushi vinegar: The proportions of the three ingredients used to make sushi vinegar (rice vinegar, sugar and salt), can be varied according to personal taste, or to make it sweeter or saltier. Don't be afraid to experiment, but if preferred, ready made sushi vinegar can be purchased at most Asian grocery stores and many Western supermarkets.

Sushi vinegar can be made ahead and refrigerated in an airtight container. Because it is fairly mild, sushi vinegar also makes a great salad dressing. To eat sushi: It is quite acceptable to eat sushi with fingers or chopsticks. Pickled ginger is eaten in between bites to cleanse the palate, especially between different types of fish.

Avocado and cucumber sushi ingredients 4 sheets nori seaweed 1/2 medium avocado, sliced 1 small green cucumber, sliced Sushi rice 200 g (1 cup) white short-grain rice 430 ml (1 3/4 cups) water 2 1/2 tablespoons mirin 1 teaspoon sugar 1 teaspoon salt 2 teaspoons rice vinegar Peanut sauce 1 tablespoon oil 1 small onion, finely chopped 2 tablespoons smooth peanut butter pinch ground chilli 125 ml (1/2 cup) coconut milk 2 teaspoons plain flour method Place 1 sheet of seaweed on board. Spread quarter of the sushi rice over three-quarters of the seaweed sheet. Spread with quarter of the peanut sauce. Place quarter of the avocado and cucumber in a line 5 cm from 1 edge of rice. Roll seaweed around filling to form a log; wrap in plastic wrap, refrigerate until firm. Repeat with remaining seaweed, sushi rice, peanut sauce, avocado and cucumber.

Slice rolls to serve. Sushi rice: Rinse rice under cold water until water is clear; drain well. Combine rice and the water in pan, cover with tight-fitting lid, bring to boil, simmer 9 minutes, remove from heat, stand 7 minutes before removing lid. Transfer rice to bowl. Combine rice, sugar, salt and vinegar in pan, stir over heat until sugar is dissolved. Stir mirin mixture into rice; cool.

Peanut sauce: Heat oil in pan, add onion, cook, stirring, until onion is soft. Stir in peanut butter, chilli and blended milk and flour. Stir over heat until mixture boils and thickens; cool. Serves 4. Recipe can be made a day ahead.

Storage: Covered, in refrigerator. Freeze: Not suitable. Microwave: Not suitable. California Rolls ingredients 2 cups short grain rice 500 ml (2 cups) water 80 ml (1/3 cup) white rice vinegar 1 tablespoon sugar 1 teaspoon salt nori sheets (compressed seaweed) wasabi (Japanese mustard) your choice of fillings including: smoked salmon, cucumber, avocado, omelette etc, thinly sliced Pickled Ginger 1 large ginger root, peeled 1 teaspoon sugar white rice vinegar method Wash the rice under cold, running water until the water is clear. Drain the rice well, then place in a pot with the water, cover with a tight-fitting lid, bring to the boil, reduce heat and simmer for 15 minutes. Remove from the heat and stand for a further 15 minutes before removing the lid.

While the rice is cooking, combine the rice vinegar, sugar and salt, and heat until the sugar and salt have dissolved. Cool. Turn the rice out into a large shallow bowl and run a spatula through it to separate the grains. Add sugared rice vinegar and stir through the rice. Lay half a sheet of nori over a bamboo rolling mat and spread thinly with rice in a strip about 10 cm wide. Arrange filling in fine strips along the rice.

Roll up tightly using the bamboo mat. Store in refrigerator until required, then slice into 2 cm thick slices and serve. Serve slices topped with pickled ginger and soy for dipping. Pickled Ginger: Slice well peeled ginger into thin lengths with the vegetable peeler. Place ginger in jar.

Heat vinegar and add sugar. Stir until sugar has dissolved and pour over ginger. When cool, seal and store. Allow to rest for 2 days before using if possible. Ginger will turn a pink colour naturally! Sashimi Rolls We used a combination of red (salmon), oily (tuna) and white (snapper) fish for this recipe. ingredients 200 g sashimi fish 1/2 Lebanese cucumber (65 g), halved length ways 1/4 medium red capsicum (50 g) 1 green onion (green part only) 1/4 cup (60 ml) Japanese soy sauce method 1.

Sharpen knife using a steel; wipe knife. Cut fish into paper-thin slices. 2. Remove and discard seeds from cucumber.

Remove and discard seeds and membrane from capsicum. Cut cucumber, capsicum and onion into long thin strips; trim strips to approximately the same size as the width of the fish slices. 3. Place one fish slice on board; place one or two pieces of each vegetable at one end.

Roll fish to enclose filling; repeat with remaining fish and filling. Serve sashimi rolls with soy sauce in a separate bowl. Tip A toasted seaweed sheet (yak i-nori), or a few garlic chives or blanched spinach leaves, can also be used, trimmed to the same size as each piece of fish. Rolls can be "tied" with chives, if desired..