In the previous post I made heart sushi and talked about cooking sushi rice.
But if you don't have sushi rice, nori seaweed or sushi vinegar, or a sushi mat to roll your sushi, you can still try this method:
Cook some short grain (not long grain, basmati or Thai) rice by absorption and then start working it when it is still warm. Wet your hands with water, and rub them with just a little salt, then press some rice into a heart shaped cookie cutter. Add something colourful in the centre, I added a umeboshi (Japanese pickled plum), and then gently press the heart out of the mould into a serving plate.
This version is very easy and effective!
Photos and Recipes by Alessandra Zecchini ©
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