Sushi Rice Recipe

Directions:

1. Wash the rice in several changes of cold water.
2. Drain well.
3. Put the drained rice in a heavy saucepan and add the measured water.
4. Cover tightly and let stand at least 30 minutes.
5. With the cover in place, set the pan over high heat and bring to a boil.
6. When boiling, reduce the heat to medium and let cook until all the water is absorbed.
7. Do not remove the cover to check, but listen to the sounds.
8. The bubbling will stop, and there will be a faint hissing sound.
9. Reduce the heat to very low and cook another 5 minutes.
10. Then remove from heat and let stand at least 15 minutes before removing the cover.
11. You now have the basic white rice that is eaten with Japanese meals.
12. In Japan, mixing in the vinegar is done in special wooden tub that is used only for this purpose (to avoid off flavors).
13. The advantage of wood is that it absorbs excess moisture.
14. If you use a nonabsorbent mixing bowl, transfer the rice to a clean bowl whenever the mixing bowl becomes coated with moisture.
15. Using a wooden paddle or plastic spatula, break up the hot rice to get rid of all lumps.
16. At the same time, fan the rice to cool it.
17. When the rice is slightly warm to the touch, begin adding the sushi vinegar.
18. Add a little at a time while mixing gently.
19. The rice is ready when it has a glossy apperance and a very mild taste of the vinegar.
20. The vinegared rice is best if used within 2-3 hours, and it must not be refrigerated.
21. Do not confuse Japanese short-grain rice with glutinous rice, which is an entirely different product.
22. Sushi vinegar is commercially available, but it can also be made in the kitchen.
23. Combine 1 pint Japanese rice vinegar, 8 oz sugar, and 4 oz salt.
24. Heat and stir until the sugar and salt are dissolved, then cool.
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26. Variations:
27. Nigirizushi (Finger Sushi)
28. Prepare wasabi (green horseradish) by mixing wasabi powder with a little water to from a thick paste.
29. Let stand, covered, a few minutes to allow flavor to develop.
30. Prepare sushi toppings by cutting very fresh fish fillets (use saltwater fish or smoked salmon) into slices about 1.5 × 2.5 inches.
31. Tuna, the most popular fish for sushi, is tender and is usually cut about 1/4 inch thick.
32. Other fish are cut thinner.
33. Wet your hands with cold water to keep the rice from sticking to them, then pick up about 2 tbsp sushi rice.
34. Shape it into firm oval about 1 1/2 inches long (see images).
35. Pick up a slice of fish in one hand.
36. Dip a finger of the other hand in the wasabi and spread a very small amount on the underside of the fish slice.
37. Drape the fish over of rice, with the wasabi underneath next to the rice, and press it gently but firmly in place.
38. Serve with soy sauce for dipping.
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40. Kappa-maki (Cucumber Roll)
41. To make rolled sushi, you will need a special bamboo mat called a sudare (see images).
42. You will cold also use a sheet of parchment, but the roll will be harder to make.
43. Peel a cucumber.
44. Cut it in half and scrape out the seeds.
45. Cut lengthwise into julienne.
46. Cut a sheet of nori (a type of seaweed for rolled sushi) in half crosswise.
47. Toast it by passing it briefly above a burner flame, being careful not to burn it.
48. Put the bamboo mat on the table in front of you with the bamboo strips horizontal.
49. Put the half-sheet of nori on the mat, smooth side down.
50. Cover the two-thirds of the nori closest to you with a layer of sushi rice about 1/4 inch thick.
51. Spread a light streak of wasabi form right to left across the middle of the rice.
52. Lay strips of cucumber evenly on top of the strip of wasabi.
53. Lift the edge of the mat closest to you and roll up firmly.
54. This is best done by lifting the mat with the thumbs while holding the cucumber in place with the fingers.
55. Press the roll in the mat gently but firmly to make it tight.
56. Wipe the blade of a very sharp knife, then cut the roll in half crosswise.
57. Do not 'saw' the roll but it cleanly with a single stroke.
58. Wiping the blade on a damp cloth after every cut, cut each half roll into 3 or 4 pieces.
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60. Tekka-maki (Tuna Roll)
61. Make Kappa-maki, but instead of cucumber, use raw tuna cut into batonnet strips.
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63. Chirashizushi (Scatter Sushi)
64. Fill a serving bowl half full of sushi rice.
65. Carefully and attractively arrange an assortment of raw fish, cooked shrimp, crab meat, and neatly cut vegetables such as snow peas, cucumbers carrots, mushrooms, and pickled ginger on top of the rice.