PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

Printer Friendly

Print Option

Font Size

Goma Shari- Sesame Sushi Rice

Recipe By: Dylan Vickers-Fukakusa

This sushi rice is a sweet and salty balance that pairs well with the flavour of the tofu pockets. Don’t use this recipe to make regular sushi.

1

Place all of the ingredients accept for the rice and water into a saucepan. Heat the saucepan over medium heat, stirring constantly, all of the salt and sugar have dissolved. Turn off the heat.
2

Place the sushi rice in a large mixing bowl and rinse it under cold water, swishing the rice around with your hands and then dumping the starchy, cloudy water out. Replace the with fresh cold water, while continuing to swish and wash the rice and repeat the process of rinsing and dumping the water out 3 times. Fill the bowl with enough water to cover the rice. Let the rice soak for 30 minutes.
3

After 30 minutes, drain the rice through a fine mesh strainer. Place the rice into a rice cooker or pot with 650ml of water. Cook the rice for 20 minutes, then allow the rice to rest with the lid on for an additional 15 minutes.
4

Turn the rice out into a large mixing bowl and mix it with the rice seasoning, and sesame seeds using a spatula to gently break up the rice and fold the seasoning into the rice. Spread the rice out evenly into the base and walls of the bowl and allow it to cool to about body temperature before using. Place a damp tea towel over the rice to prevent it from becoming dry.