Furikake seasoning can be found in most supermarkets however, toasted sesame seeds can be used instead with a crumbled nori sheet. Use this recipe for sushi or a poke bowl
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Ingredients
- 250 g sushi rice
- 2 tbsp rice vinegar
- 2 tsp caster sugar
- ½ tsp salt
- 1 tbsp furikake seasoning (sesame seed and seaweed seasoning)
- 2 spring onions finely sliced
- a few leaves of coriander to garnish
Instructions
- Place the rice in a fine mesh sieve and rinse under cold running water for a couple of minutes until the water runs clear. Tip the rice into a bowl, cover with plenty of water and leave to soak for 30 minutes. Drain. The rice is now ready to use.
- Add 250g sushi rice to 350ml of cold water in a saucepan and bring to the boil. Simmer for 10 minutes with the lid on. Turn off the heat but leaving the lid on, leave to stand for another 15 minutes. Important: Don't open the lid during the 15 minutes.
- While the rice is cooking, put the vinegar, sugar and salt in a small pan, gently heat whilst whisking to dissolve the sugar and salt. Remove from the heat.
- Once the rice is cooked, transfer immediately to a large mixing bowl and drizzle the vinegar mixture over the rice. Use a spatula to gently fold the rice using a slicing and lifting motion so you don't squash the rice, until the vinegar is evenly mixed through. Keep folding to help the cool the rice. Once cooled, cover the bowl with a damp cloth (the cloth should touch the rice as this will help it stop drying out). Let it cool to room temperature. Just before serving the rice, stir through the furikake seasoning.
Nutrition
Calories: 276kcalCarbohydrates: 52gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 6mgPotassium: 74mgFiber: 2gSugar: 1gVitamin A: 60IUVitamin C: 1mgCalcium: 31mgIron: 1mg
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