- 375 ml raw sushi rice
- 500 ml cold water
- Pinch of salt
- 15 ml rice wine vinegar
- 30 ml black sesame seeds
- A handful of mixed micro herbs to garnish
- Place the rice and salted water in a pot and bring to the boil over medium heat. Simmer over low heat, covered for 20 minutes until the rice is sticky to the touch, cooked and all the water has evaporated. Cool down until it can be handled, for 5 minutes.
- Stir in the rice wine vinegar. Transfer into 6 different small bowls dipped in water and press down to compact and mould the rice. Invert onto a platter and sprinkle with black sesame seeds. Garnish with micro herbs.