Serves 4
INGREDIENTS
Sushi vinegar
400ml rice vinegar
250g caster sugar
80g Salt
3.5g kombu (kelp)
Sushi Rice
1kg Japanese sushi rice
1.25 litres water, plus extra to soak
15g pure Ceylon tea leaves
Caramelised soy sauce
1 green shallot, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
METHOD
1 To make the sushi vinegar, combine the vinegar, sugar, salt and kombu in…
