Chef Bo from Coco Palm Bodu Hithi resort in the Maldives gives Mona Farrugia and the readers of planetmona his recipe for the sticky, slightly sweet, slightly sour rice used in sushi rolls.
To make the sugar/vinegar solution:
900ml mizkan vinegar
2 teaspoons salt
1 cup honey
Bring all to the boil and simmer for 30 minutes until the sugar dissolves.
To make the rice: bring a kilo of the short-grained rice to the boil in a litre of water and simmer until it is absorbed.
Mix the rice with the syrup and store in the fridge.
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