"HAVE A RICE DAY"

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APPETIZERS

 

Kokuho Rose Nigiri Sushi

 

Rice: 3 cups 3 cups

(750ml) (750ml)

raw Kokuho Rose® water

Vinegar Sauce: 6 Tbsp. 4 ½ Tbsp. 2 tsp. 1 tsp.

(90ml) (68ml) (10ml) (5ml)

Japanese rice vinegar sugar salt MSG (optional)

 

Put rice in a heavy pan.  Add water and leave to soak for 1/2 hour if possible.  Then cover pan and bring quickly to a boil.  Reduce heat to very low and simmer for 20 minutes.  Remove from stove and allow rice to steam in its own heat at least 15 minutes more.  Do not disturb.  Meanwhile make the vinegar sauce.  Put ingredients into a small (non-aluminum) pan and heat.  Mix to dissolve sugar.  Stir.  Set aside to cool.  Fluff up cooked rice with a rice paddle or wooden spoon.  Transfer to a large wooden bowl (used only for sushi making with no foreign flavours such as garlic, etc. thereon), stainless steel or ceramic bowl.  Pour the vinegar sauce over the hot rice.  Toss lightly, lifting rice from the bottom up with the wet rice paddle or wooden spoon.  Fanning the hot rice at this mixing stage helps to evaporate the moisture and at the same time develop a desired luster to the rice kernels.

 

Topping for Nigiri Sushi:

Choose very fresh slices of raw tuna, raw sea bass, par-boiled shrimp, octopus, abalone or a thin egg omelet.  Let your imagination try all kinds of combinations.

 

Japanese rice vinegar for dabbing hands to prevent hot rice kernels from sticking.

 

1 Tbsp. wasabi (Japanese green horseradish powder) mixed with water to form a thick paste.

 

Slices raw very fresh tuna or sea bass cut about 3/16 inch thickness

 

To serve:

Few parsley springs or other green garnish, beni shoga (red pickled ginger root), sliced thinly or amazu shoga (sweet pickled ginger)

 

Japanese soy sauce (shoyu)

 

Moisten hands with a little rice vinegar.  Scoop up 2 Tbsp vinegared rice in one hand then with the other hand squeeze the rice into an egg-shaped oval about 2 inches long.  (Nigiri, literally, means to squeeze).  Dab the top of the rice oval with wasabi paste.  Cover with a slice of raw fish.  Press down firmly.  Repeat with the remaining rice, wasabi and fish.  Arrange the nigiri, sushi on an attractive tray.  Garnish with parsley and beni-shoga slices.  Dip the fish portion of the sushi shoyu as you eat.  Nibble some beni shoga occasionally.  Just hits the spot!  Serve at room temperature.  Serve with plenty of green tea.  Fabulous flavour!  Serves 5-6.

 

 

PACIFIC HARVEST SWEET RICE PEARLY BALLS

Impressive dazzling meat balls with a coating of translucent glutinous rice kernels.  Serve hot on a heated platter with a dip of soy/mustard sauce.  Your guests will devour your creation!

 

1 cup	(250ml)	raw Pacific Harvest Sweet Rice (mochigome)		2½ Tbsp.	(38ml)	cornstarch
3 dried		mushrooms (shitake), soaked in ½ cup warm water for 20 minutes, squeezed, remove stems, mince		1 Tbsp. 1 Tbsp. 1 tsp.	(15ml) (15ml) (5ml)	soy sauce sherry wine sesame oil
2½ cups	(1125g)	raw lean pork, ground		dashes		black pepper
½ cup	(225g)	raw shrimp, cleaned, chopped		1 tsp.	(5ml)	grated fresh ginger root
3 stalks		green onions, minced		½ tsp.	(2ml)	sugar
¾ cup	(375ml)	or 1 can (8½ oz.) water chestnuts, minced		1½ tsp.	(7ml)	salt
1		egg

 

Cover rice with 2 cups cold water.  Soak 2 hours.  Drain.  Spread out on paper towels to dry out.

In a large bowl mix all other ingredients except the rice.  Shape mixture into walnut-size balls with wet hands.  Roll balls in rice to coat.  Place rice covered balls on oil coated plates.  Place on steamer rack over vigorously boiling water and steam, covered, for 30 minutes.  When the rice is completely cooked the kernels will be translucent and soft.

Serve with a dipping sauce made of equal parts soy sauce and hot mustard paste.  A dash or two of vinegar is also good mixed into the sauce.