Rinse and clean 1 cups of rice, pour in the same amount of water, then remove 1 tbs water to cook firmer rice than usual.We are adding sushi vinegar afterward, so we add less water to cook rice.If we add the same ratio of water, as usual, the Sushi rice ends up soggy.
When your rice is done, scoop out to a bowl.Sprinkle sushi vinegar, mix until evenly distriuted.Cover with a paper towel, and set aside until used.
Topper ingredients
・shirmpsTo devein, stick the toothpick into the second joint from the tail. Then, carefully take out the toothpick.The vain comes out like this.Devein all those shrimp then rinse thoroughly.Put them in a small pot, add in a tbs of sake.Cover and cook on medium heat until shrimp start turning red. Remove from the heat and set aside.
・Thin omelets.Beat your egg, and add a quarter teaspoon of salt.Add in potato starch solution and mix.Potato starch makes a firmer thin omelet that won't be break easily.Pass through a seive to make nice even thin omelet.You can skip this process if you don't want it.You can make 3 thin omelet.
・CucumberThis is the easiest one.Use your peeler to have thin strips.Keep the leftover to make your salad.
・Japanese pickled daikon radish, in Japanese, ”Takuwan.”It's a very popular Tukemono in Japan. It tastes sweet and salty and has a little bit sourness from the fermentation. Cut into 1 cm slices. To make it easy to eat and look fancy, cut the surface criss-cross.Place Takuwan cut side up.Slide your knife just before cutting through.Use a sharp thin blade knife to get the best result.
・Edamame.Pour in hot water to thow.Soak salted cherry blossom in water to remove saltiness.
・Sashimi salmon.If you don't like raw fish, just skip it or choose smoked salmon.Here is how I slice sashimi with my kitchen knife.Slide the knife a few times and cut through.
Keyword japanese cooking, japanese food, japanese recipe, rice ball, sushi, temarizushi