Appetizer
Prepare yourself for an original journey in taste! Deliciously slightly acid, this rice vinegar for sushis has been livened up with yuzu zest and peel, a small, well-known citrus fruit in Japan with notes of green mandarin, lemon and green grapefruit.
Perfectly suits
Rice vinegar for sushis will perfume your rice, of course, but also salads and grated raw vegetables to which it gives an irresistible touch of sweet freshness.
Without additives or preservatives of any sort, it will accompany spring rolls, nems, steamed ravioli, gyoza, seaweed salad, mushrooms, shellfish, grilled fish...
Advice from the Chef : how to cook perfect sushi rice
Take 500 gr of rice
- Put the rice in a salad bowl and cover with cold water. Rinse quickly, turning it with your hands. Empty the water slowly. Repeat 3 times.
- Then, still in the salad bowl but with no water, move and rub the rice energetically for a minute. The objective is to take out as much starch as possible. Rinse thoroughly and repeat.
- Rinse 2 more times to obtain clear water and then put the rice in a strainer for 30 minutes,
- Afterwards put the rice in a saucepan and cover it with 60 cl of cold water and leave it to stand for at least 30 minutes
- Heat the saucepan over a moderate heat without covering it.
-As it begins to bubble stir it 3 or 4 times to stop little lumps of rice being formed.
-Cover and cook for 15 minutes over a low heat.
-Remove from the heat and stir gently, cover with a clean cloth, then the lid and stand for 15 minutes.
Pour the rice into a large, flat dish which gives a regular depth of around 7cm of rice,
In 2 or 3 pourings, put 120 ml of yuzu rice vinegar for sushis over the rice,
Mix without crushing the rice to let it cool slightly,
cover with a cloth: the rice is ready to make your favourite sushis!
