By Username
Enter a URL of an MRSS feed

Ingredients for Temaki Sushi(serves 3)300ml Rice (10 1/2 oz)300ml Water (10 1/2 oz)1 tbsp Sake5x5cm Kombu Kelp (2x2 inches)2 tbsp Roasted White Sesame SeedsA Little Ginger40ml Rice Vinegar (2 tbsp & 2 tsp)1/2 tbsp Sugar1 tsp Salt2 Eggs2 tsp SugarA Bit of Salt4 Srimps100g Chu-Toro - Medium Fatty Tuna (3 1/2 oz)100g Kampachi - Greater Amberjack (3 1/2 oz)100g Fatty Salmon (3 1/2 oz)1 Precooked Anago - Conger Eel2 Scallops1 CuttlefishLooseleaf LettuceNewly Harvested OnionRadish Sprouts1/2 Cucumber50g Takuan - Pickled Daikon Radish (2 oz)50g Nagaimo - Japanese Mountain Yam (2 oz)10 Shiso Leaves - Beefsteak LeavesToasted Nori - Toasted Laver SeaweedGari - Sushi GingerMayonnaiseWasabi - Grated Japanese HorseradishSoy SauceHow to Make Steamed RiceWash 300ml rice (10 1/2 oz) and drain the rice in a sieve basket. Put the rice in a rice cooker, and add 300ml water (10 1/2 oz), 1 tbsp sake and 5x5cm kombu kelp (2x2 inches). Let the rice soak in the water for 30 minutes and turn on the rice cooker.About MusicFrédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat