Premium Shiro Shari: Authentic Nigiri Sushi at Home

Directions

• 1.Rinse the rice, place it in the rice cooker, and add water according to the sushi setting (water not included in the ingredients list). Cook the rice with slightly less water to make it firmer. Pour the sushi vinegar over the rice and gently mix it in a slicing motion to create sushi rice. Leave to cool slightly. *Tip: Cover with a damp cloth or paper towel to prevent the surface of the sushi rice from drying out.*
• 2.For the scallops, make a small cut in the thicker part to open them up. Cut the nori into 4 strips of approximately 2.5 x 14 cm for the salmon roe gunkan sushi, and 4 strips of approximately 1 x 12 cm for the thick omelette nigiri.
  
• 3.Divide the sushi rice into portions of about 15g each. Take one portion in your hand, shape it, and apply a small amount of wasabi (if desired) onto your chosen topping. Place the topping on the rice and shape the sushi. *Note: Each person will have approximately 10 pieces of sushi.*
• 4.For the salmon roe gunkan sushi, wrap a strip of nori around the rice and place the roe inside. For the thick omelette nigiri, wrap a nori strip around the centre of the omelette.

*Enjoy with soy sauce and sweet pickled ginger as desired.*

*Tip: To prevent the rice from sticking to your hands, dampen them with vinegar water (200ml water mixed with 2 tablespoons of sushi vinegar, not included in the ingredients list) or wear disposable gloves.*

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