Last night, we made a batch of premium Calrose Japanese Grain Rice from Australia and thought the plump, pearl like rice was too gorgeous to just ate so we made some homemade sushi. We soaked the rice grains for about 30 minutes before washing it (very carefully and slowly, making sure we dont break the grain of the rice). We grilled some more of that incredible Washugyu beef, searing in the flavour with my all time favourite Fauchon Fleur de Sel. We also made a smoked salmon sushi with a tad of wasabi.
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