Folded gently into steaming rice with a spatula, it turns each grain glossy and faintly tangy. Le Paulmier’s Rice Vinegar, made from Camargue rice, seasons with restraint, leaving the crunch of cucumber, radish and edamame to speak.
Serves 4 · 35 min
Ingredients
- 1 1/2 cups (300 g) sushi rice
- 1/4 cup (60 ml) Rice Vinegar (Le Paulmier)
- 1 tbsp sugar
- 1 tsp salt
- Sliced cucumber
- Sliced radishes
- Grated carrot
- Shelled edamame
- Strips of nori
- Toasted sesame seeds
Method
- Rinse 1 1/2 cups (300 g) sushi rice until the water runs clear, then cook it according to the package directions.
- Warm 1/4 cup (60 ml) of the rice vinegar with 1 tbsp sugar and 1 tsp salt until dissolved.
- Gently fold the seasoned vinegar into the hot rice with a spatula and let it cool to room temperature.
- Divide among bowls and top with sliced cucumber and radishes, grated carrot, shelled edamame, strips of nori and toasted sesame seeds.
The star of this recipe: Rice Vinegar, by Le Paulmier.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
