Saturday, October 17, 2009

SUSHI



Sea weed wrappers
bamboo mat
water
sushi rice
filling – whatever you like – fish, avacado, cucumber
ginger, wasabi and soy sause.

Prepare sushi rice:

3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt

1. Cook rice in a rice cooker or micro cooker. Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture. Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It’s best to use sushi rice right away.

2. Lay seaweed wrapper on bamboo mat, scoop rice onto seaweed wrapper keeping away from edges. Press a well into the middle of the rise. Dip your hands in water to prevent the rice from sticking to your hands. Lay your filling in the well you created. Roll bamboo mat up to form your sushi roll. Cut into 6 peices.

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