Sushi Hand Rolls

From the Yo Sushi Cook Book Kimiko Barber

Normally I rewrite the recipes, but with this one I have blatantly scanned in the book, because it’s much easier with the pictures!

To Make Sushi Rice

To make a certain weight of cooked rice, start with the weight of the dry rice and then add 50% to come up with the weight of cooked rice - so 200g dry rice will give you 300g of cooked rice.
To cook the rice then the amount of water you will need is about 110% of the weight of the rice - so 200g rice needs 220g water to cook it.

First rinse the rice, put your rice into cold water, swish it around and pour off the now milky water, repeat this up to 5 times, until the water is clear.

Put your rice and the required amount of water into a heavy bottomed pan with a tight fitting lid, and bring the pan to the boil. Try not to look in, listen for the sounds of boiling, once at the boil turn the heat down to get a simmer and then cook for about 7 minutes. Once cooked, turn off the pan and leave the rice to sit in its own steam for about 10 minutes.

While the rice is sitting, make up a sushi vinegar, for 300g cooked rice then use 30ml rice vinegar, 20g sugar and 11/2 tsp of salt. Dissolve the salt and sugar in the vinegar.

Mix the sushi vinegar into the rice, try to get it distributed evenly throughout the rice. Once your rice is cool then you it’s ready to use.

Hand Rolls

I used a panfried smoked duck breast, cucumber and spring onion, but really, it’s entirely up to you what you put in them.