Ingredients
The following ingredients have 4 Servings
- 2 cups (440g) Japanese short-grain rice
- 2 tablespoons rice vinegar
- 2 tablespoons castor sugar
- 10g sliced dried shiitake mushrooms
- 250g choy sum (Chinese flowering cabbage), shredded and blanched
- 1 tablespoon pickled ginger, shredded
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon kecap manis
- 1/2 teaspoon wasabi paste
- 2 teaspoons mirin
- 1 tablespoon Shoyu (Japanese soy sauce)
- 10 sheets of roasted nori
- ready-made sushi dipping sauce, to serve
Instruction
- <p><strong>1.</strong> Wash the rice under cold running water until the water runs clear, then drain. Drain for an hour. Put in a saucepan with 2 cups (500 ml/16 fl oz) water. Bring to the boil, then reduce the heat and simmer for 10 minutes. Remove from the heat, cover and stand for 15 minutes.</p> <p><strong>2.</strong> To make the sushi dressing, put the vinegar, sugar, 1/2 teaspoon salt and 2 tablespoons water in a saucepan and stir over low heat until the sugar and salt have dissolved.</p> <p><strong>3.</strong> Spread the rice over the base of a non-metallic dish or bowl, pour the sushi dressing over the top and use a rice paddle or spatula to mix the dressing through the rice, separating the grains as you do so. Fan the rice until it cools.</p> <p><strong>4.</strong> Soak the mushrooms in boiling water for 5 minutes. Drain, squeeze dry and roughly chop.</p> <p><strong>5.</strong> Put the rice in a bowl and stir in the choy sum, mushrooms, ginger, sesame seeds and the combined kecap manis, wasabi, mirin and Shoyu.</p> <p><strong>6.</strong> Lay the nori sheets shiny-side down and cut each one into four squares. Brush the joining edge with water and put 1 tablespoon of the mixture in the centre of the square. Roll up on the diagonal to form a cone and top up with 2 teaspoons of filling. Repeat. Serve with the dipping sauce.</p>