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350 grams / 12 oz cups of white short grain rice
450 ml / 15= fl oz of cold water
50 ml / 2 fl oz of rice vinegar
1= tablespoons of white sugar
1 teaspoon of salt

Wash the rice by placing it in a large bowl and covering with cold
water. Swirl the rice around in the water until the water looks
cloudy or milky. Drain immediately and repeat the process until
the water is mostly clear. Transfer the rice to a large saucepan
and cover with 450 ml / 15= fl oz of cold water. Bring to the boil,
cover and simmer for 15 to 20 minutes until the rice has soaked up
all the water. Try not to check the rice too often by lifting the
lid and never stir the rice. When all the water has been absorbed
remove the saucepan from the heat and leave covered for a further
10 to 15 minutes. Meanwhile measure the vinegar, sugar and salt
into a small bowl and stir until the sugar and salt are nearly
dissolved. Pour the vinegar mixture over the rice and fold in using
a wooden spatula or Japanese rice paddle. Set aside to cool.

Suggested Fillings:
cucumber strips
raw tuna or other fresh fish
sliced smoked salmon
salmon roe
pickled daikon
pickled ginger
avocado slices
capsicum strips
carrot strips
celery strips
small slices of marinated rare beef
omelette strips
mushroom strips

When rolling the sushi it is wise to have a bowl of warm water
handy to wash any sticky rice off your hands. Place a sheet of nori
onto a sushi mat (makisu) or a piece of plastic wrap larger than
the nori sheet. Spread an even layer of prepared rice on top of
the nori leaving at least a one inch (3 cm) strip clear at the top
edge. Place your chosen fillings in the middle of the rice. Try to
choose fillings that are colour-contrasting for visual effect.
Brush a little water on the edge of the nori to help the edge stick.
Using the mat, fold the nori over in a single motion so that the
bottom edge meets the nori at the top edge of the rice layer. Now
compress the rice and filling by pulling your fingers in on the
top edge of the mat to make a tight cylinder. Fold the clear strip
of dampened nori over to seal the cylinder. Cut into short lengths.

To serve use two small dipping bowls, one with a good quality soy
sauce (preferably Japanese Shoyu) and one with Wasabi paste (Japanese
horseradish). Wasabi paste is available in powdered or tube form.
Caution: Wasabi is very spicy!!


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