Assorted sushi made with grilled eel (unagi - 鰻), salmon roe (ikura - いくら ) and omelette (tamago yaki - 玉子焼き). We visited Japanese goods distributor in Ipoh yesterday. T was very excited when he saw all his favourite food were available there. We spent quite a lot there, bought kobe beef, salmon roe, grilled eel, salmon and few other items. Salmon roe is priced at RM205 per kilogram, 1 kg per box. It sounds expensive but when compared to 1 tsp = RM6, does it sound cheaper now?
Actually T requested ikura don (いくら丼) but I thought I should have more practices in making sushi. When I was making sushi, T kept checking me out in the kitchen and I found leftover grilled eel was gone after photo shooting. He said next time we should make two plates, one for photographing and another for eating.
I have posted sushi rice dressing recipe before, so I would not blog about it again. Instead, let me share with you guys tips for cooking good steamed rice using rice cooker I got from T's aunt in Japan.
- Rinse rice for a few times until water is running clear.
- Fill in water according to the amount of rice.
- Soak for 10 to 15 minutes.
- Turn on the rice cooker, and cook rice as usual.
- Once cooked, turn the power off and keep the cover on for 10 to 15 minutes.
- Ready to serve.
I made two types of sushi, nigiri-zushi (握り寿司, hand-formed sushi) and gunkan-maki (軍艦巻, warship roll). Actually gunkan-maki is one type of nigiri sushi, which has a seaweed strip wrapped around an oval shape rice ball to form a warship and it is filled with loose ingredients such as salmon roe, natto, chopped octopus and so forth.
* * * * *
I am learning Japanese, so I am trying to include some Japanese characters whenever possible. If there is a mistake, please do no hesitate to let me know. TIA.