50ml red sushi rice vinegar
4g sea salt
Any seasonal sashimi (shellfish, fish, fish roe, crustacean)
Cucumber, as desired
Wash rice. Add water and Kombu and cook in rice cooker for around 45 minutes. Add red vinegar and salt and mix. Cut cucumber and sashimi into cubes. Add on top of rice. Garnish with shredded nori.
Discover Chef Mori Tomoaki's Krug x Rice recipe this September
at Sushi Mori, Hong Kong.
Krug Rosé 26ème Édition was composed around the harvest of 2014. It is a blend of 28 wines from 7 different years, the youngest from 2014, and the oldest from 2005.