Sushi Prawn with Dilmah tea by Chef Peter Kuruvita

Sushi is a Japanese food has been popular in Indonesia. Delicious taste of sushi include yuzu sauce is a perfect match to enjoy it. can you imagine, if the cook sushi by using tea as a main ingredients ?

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International celebrity chef Peter Kuruvita of SBS Channel Australia and official Dilmah brand ambassador, in his visit to Indonesia to provide cooking and tea pairing education.

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Prepare the equipment to make it.

Dilmah Green tea with jasmine Prawns

Prawns
Dilmah jasmine green tea

Method:
Steam the prawn, Strong brew with Green Tea Jasmine

Dilmah Sencha tea with sushi rice

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•Sushi vinegar
•400ml rice vinegar (Siragiku Brand)
•250g caster sugar
•80g Salt
•3.5g kombu (kelp)

•Sushi Rice
•1kg Japanese sushi rice
•1.25 litres water, plus extra to soak
•15g Dilmah Sencha  green tea

•Poudered Sencha Green Tea with Blender

To make the sushi vinegar, combine the vinegar, sugar, salt and kombu in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar and salt dissolve. Remove from heat and set aside to cool completely. Strain through a fine sieve. Set aside.

To make the sushi rice, rinse rice under cold running water until water runs clear. Place rice in a large bowl and cover with cold water. Set aside for 35 minutes to soak. Drain well. Place in a saucepan with water and place over high heat. Bring to the boil. Reduce heat to very low and cook, covered, for 10 minutes or until water is absorbed and rice is tender. Remove from heat stir in the tea and set aside, covered, for 10 minutes.

Transfer rice to a large bowl with 225ml of the sushi vinegar and Use a spatula to carefully fold vinegar mixture through the rice, fanning with spatula occasionally. Continue folding until well combined and rice is sticky. Set side to cool.

Check this video to see all menu create by Peter Kuruvita

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