Sushi rice recipe 🍣
500g Sushi Rice
A small piece of kombu
1. Wash & drain sushi rice three times with fresh water 
2. 25 mins in rice cooker with 460ml water
3. Mix with rice seasoning vinegar while still hot
4. Rest for 10 mins
5. Mix rice 
6. Rest again / ready to use 
Rice seasoning vinegar: (for cooked rice) 100ml Akazu (red rice vinegar)
42g cane sugar
4g salt
5g kombu seaweed
Dissolve & infuse overnight 

Nikiri Soy (the sauce we brushed on the fish)
85g koikuchi soy
35g Tamari soy
25g Mirin
4g katsoubushi

The rainy cinematic wasabi isn’t essential - you can buy it 

Top to bottom fish was:
Hamachi belly aburi Blue-fin tuna O-toro Salmon shoyu zuke Seabass kombu-jime Skipjack tuna tataki Spanish mackerel

#asmr #sushi #chef #michelin #recipe
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