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cooking for myself · part xxxii
crispy rice duo · uni, soy butter, parmigiano + gochujang salmon
drink · dubfire x stillwater ‘extra loud’ ale
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RECIPE · CRISPY RICE

3 cups - rice (i use Koshihikari Short Grain Rice)
2.8 cups - water
0.5 cups - sushi rice seasoning
rice cooker
frying oil

rinse rice in a pot of cold water, strain then refill several times until the water runs clear, then submerge rice sit in cold water for 10-15min

drain, add 2.8 cups of water to rice, then cook to rice cooker instructions

for every 3 cups of rice, mix in 0.5 cups of sushi rice seasoning
use two trays, line one with plastic wrap, fill tray with rice, and cover
place in fridge, upside down, and let cool for 4-12hrs

remove from fridge, cut into desired shapes
make sure to fry rice while it’s still cold and holds its shape
fry at 375F for 2-3min, until golden brown

SUSHI RICE SEASONING

145g / 10 tbsp + 1 tsp - sugar
10g / 1 tbsp - mirin
53g / 2 tbsp + 2 tsp - sea salt
226.5g / 0.75 cup - sushi rice vinegar

cook all these in a saucepan, medium heat, and whisk constantly until dissolve everything

80g / 0.25 cup - sushi rice vinegar
1.5in / 1.5g - konbu

pour vinegar and konbu into the dissolved vinegar

UNI SOY BUTTER PARMIGIANO

0.5 cup - whole milk
0.5 Cup / 20 g - parmigiano-reggiano, grated
1.5 tbsp - flour
1 tbsp - butter
4 tbsp - soy butter
sushi grade uni/sea urchin
black sesame seeds

warm milk in a separate pan (or microwave)
melt butter, then add flour to make a roux
cut the heat, and whisk until a paste forms
slowly add milk, continue whisking until combined
add parmesan, continue whisking on low heat until desired thickness
mix in soy butter
spoon sauce on crispy rice, add uni, garnish with black sesame seeds

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