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Rice for sushi
Gray shrimp 41/50
Wash the rice until it has clear water.
Cover the rice with all the water in the recipe.
Cook over high heat until it boils, after boiling, slightly turn the rice and cover, place on low heat and mark 10 min.
After ten minutes, turn off and leave on the fire for another ten minutes with the pan covered.
To make the seasoning for the fermentation of rice, the fermented rice is called shari.
Put all the liquids in the recipe, except the water that is already in the rice, in a pan and add the dry ingredients and the ginger, bring to a low heat until all the sugar has melted.
Pour the rice seasoning over the rice, the rice should already be inside a plastic or bamboo bowl (hangiri).
Stir the rice two or three times until it has cooled.
Skewer the prawns with the shell on the back, and cook quickly, until they are tender.
Remove the sticks from the shrimp while they are still hot, peel off the shrimp tail.
Open the shrimp by the belly
Shape fermented rice (shari)
Assemble the sushi as in the photo!
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