Kikusui Funaguchi 'nama Genshu' Recipe

Directions

1. 1

   Prepare the Sushi Rice

   Rinse 300 grams of sushi rice under cold water until the water runs clear. This helps to remove excess starch.

2. 2

   Cook the Sushi Rice

   In a rice cooker, combine the rinsed rice with 360 ml of water (1.2 times the volume of the rice). Cook according to the rice cooker's instructions.

3. 3

   Cool the Rice

   Once cooked, let the rice cool to room temperature. You can spread it out on a large plate to speed up the cooling process.

4. 4

   Prepare the Sake

   Chill the Kikusui Funaguchi Sake in the refrigerator for at least 1 hour before serving to enhance its refreshing taste.

5. 5

   Assemble Sushi Rolls

   Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small margin at the top edge.

6. 6

   Add Fillings

   Place a small amount of pickled ginger and wasabi in the center of the rice-covered nori. You can also add other fillings of your choice.

7. 7

   Roll the Sushi

   Using the bamboo mat, carefully roll the sushi tightly from the bottom to the top, pressing gently as you go. Seal the edge of the nori with a little water.

8. 8

   Slice the Rolls

   Using a sharp knife, slice the sushi roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.

9. 9

   Serve the Sake and Sushi

   Pour the chilled Kikusui Funaguchi Sake into a small glass and serve alongside the sushi rolls and soy sauce for dipping. Enjoy!