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Sushi Rice Made with Yuzu Citrus Juice! Easy and Delicious!

Sushi Rice Made with Yuzu Citrus Juice! Easy and Delicious!

This is seriously good. I actually don't like sushi rice, but I can eat this.

Ingredients: 3 servings (540 ml rice, uncooked)

Yuzu citrus (juice)
100 ml
Sugar
3 tablespoons (to taste)
Uncooked white rice
540 ml
Kombu
1 small piece

Steps

1. Juice the leftover yuzu after you use their zest for something else. Remove the seeds, and put into a storage container. You can use the juice like vinegar. There are so many uses for this, such as in a dipping sauce for gyoza dumplings, in sweets, or cocktail drinks. You can also blend with other citrus juices such as lemon or orange.
2. Put the yuzu juice and sugar in a pot. Bring to a boil for a second, then turn off the heat. Then mix with a chopstick until the sugar is dissolved. The sushi vinegar is done!
3. Rinse the rice, and cook in a rice cooker with the konbu seaweed and water. Use a little less water than you usually would for firm rice.
4. Spread the freshly cooked rice on a large plate, and mix with a rice paddle to evaporate the water. Sprinkle the sushi vinegar evenly little by little over the rice as you mix. The sushi rice is done.
5. We used the rice for hand rolls. This one has salmon in it. We fight over the delicious fillings.
6. This is a negitoro (fatty tuna and green onion).

Story Behind this Recipe

I use a lot of yuzu, so I have left over juice. It's a shame to just use yuzu juice in shochu, so I tried it out as sushi vinegar.