Other herbs and herb combinations include native peppermint and Alpine pepper, native peppermint and native mint, aniseed myrtle, native thyme. Plain boiled rice can be made a feature component by the simple addition of native herbs. Asian practice is to wash rice in cold water before cooking which is a prerequisite considering the fertilisers commonly used in the region. In Australia, washing rice is unnecessary and removes many of the vitamins contained in the outer coating of the rice grains. As a functional technique, washing rice can improve the stickiness of the cooked product and in nori rolls or sushi this characteristic is often desirable.

1 cup Australian grown rice
1 umeboshi plum or teaspoon rock salt
1 tablespoon rice wine vinegar
1 strip kombu
1 teaspoon Lemon Myrtle Sprinkle
½ teaspoon Alpine pepper
toasted nori
stewed quandong or rosella fruit, finely sliced
flying fish roe

Put the washed rice into a saucepan and cover with two volumes of cold water. Add the umeboshi plum, vinegar and kombu and cover with a well fitting lid. Heat to boiling then set over low heat for 12 to 15 minutes or until the water has all been absorbed and the rice is cooked. Remove the plum seed and kombu. Stir the herbs through the rice and leave covered for several minutes. Remove the lid and allow the rice to cool. Using a bamboo stick sushi mat and water for sealing the edges of the nori, roll enough rice in pieces of toasted nori to make 2 to 3cm diameter rolls. Include strips of stewed quandong fruit placed onto the rice before rolling. Slice into small sections with a sharp wet knife and top with the roe. Serve with the quandong dipping sauce.

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