Rice Rinse the rice under running cold
water to remove the starch and soak
in cold water for 15 minutes. Rinse once
more and allow to stand for 20 minutes.
Heat 375 ml water and salt, add the rice
and cook until done. Meanwhile simmer
together the white wine vinegar, sugar
and bay leaf, stirring continuously until
the sugar has dissolved. Spoon the
cooked rice into a large dish, stir in the
vinegar mixture and leave to cool.
Sushi Place the cooled rice on a sushi
mat covered with plastic. Place the dates
in the middle. Carefully roll up the sushi
and cut it into slices. Roll each slice in
the shredded biltong. Drizzle a little of
the quince syrup on serving platters and
arrange the sushi on top.
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