500 ml SELECTED VARIETIES
In a small pan, dissolve salt and sugar in vinegar over low heat. Do not boil. Cool and reserve.
Wash rice in water, rubbing it gently. When water becomes cloudy, change it. Repeat until water runs clear when drained.
Strain rice and transfer to a heavy-bottomed pot. Add water and soak for 20 minutes.
After which, bring pot to a boil over high heat, stirring frequently to prevent sticking.
When liquid comes to a boil, give one last stir to make sure no rice is stuck.
Cover immediately and reduce heat to low.
Simmer for 20 minutes. Do not lift the lid.
Remove pot from heat. Let stand covered for 10 - 15 minutes.
Turn warm rice out into a high-sided, non-reactive, oblong dish. Add vinegar, spreading it evenly over the rice with a plastic or wood spatula.
Mix in the sushi vinegar, cutting and folding the rice to coat all grains, and fanning the rice all the while to cool it quickly to room temperature.
Cover rice with a damp cloth to keep it tender and sticky.
Kappa-Maki (Cucumber Roll)
On the rough side of the nori, spread the sushi meshi leaving 1/2 in. (1.25 cm) along the top edge.
Sprinkle sesame seeds over rice.
Lay cucumber sticks down the centre of the rice.
Roll up into a squarish cylinder.
Cut into 6 or 8 pieces.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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