Ingredients and Condiments
1. Smoked duck breast, grilled in a pan
2. Japanese vinegar 100 g.
3. 70 grams of sugar
4. Salt 8 g.
5. Mix everything together and stir until the sugar dissolves and set aside.
6. Japanese rice 300 grams
7. 500 grams of water
Cooking Method:
1. Wash the rice thoroughly. Pour out all the water and add 500g. of water. Cook until the rice is cooked. Then mix with 130 g. of rice ball water. While the rice is still hot, set aside until the rice cool and then mold it into the size needed.
2. Decorate with smoked duck breast, cut into pieces as needed.
3. Using Japanese seaweed, cut into strips to hold the rice and smoked duck breast meat together.
4. Serve on a plate and eat with wasabi or shoyu.
