RECIPE TITLE "Sushi"
(Naturally Sticky, short grain);
Japanese White Vinegar (Made from ingredients
of Sake Wine);
Dried Seaweed (optional; sushi type, not for
Wasabe (I like the one that comes in a toothpaste like tube);
Tip: Use the
same measuring cup for both the rice and water. The proportion is 2 parts
water for 1 part rice.
- For 20 pieces, use
about 1/2 cup of rice. If you don't have an automatic rice cooker use
a non- stick pot. For 1/2 cup rice, add 1 TBL of vinegar and 1/3 tsp of
salt. Mix. High heat until starting to boil, then lower the heat to just
maintain boiling. DO NOT STIR the rice.
- Keep covered, but
with a 1/4 gap to prevent boiled over. When the water is gone (you have
to peek through the gap periodically) set the burner to the lowest possible
setting and fully covered the pot. Do this for 10 minutes. This technique
promotes even texture of the rice.
- Take the cover off
and let it cool, but don't wait too long or it will be too dry. Stir it
a little when you are ready to use it.
- Fish: All scaled
fish are eaten raw, such as tuna, yellow tail, etc. Others, such as shrimps,
octopus, and clams are lightly cooked. Shrimps are cooked with their shells
- The procedure for
cooking is to have some water boiling, throw in the pieces. Scoop it out
as soon as the colors changed.
- We now arrived at
the hardest part, cutting. Scaled fish are the easiest. They either come
in the right width or it could be cut. The proper width is 1.5 inches
and is cut along the grains.
- You slice them the
same way you do for London Broil, against the grains in a 60 degree angle.
Each slice should be no more than a 1/4 inch thick. Octopus and clams
are cut according to the shape of the fish. You try to have the pieces
the same diameter as the rice balls and the tentacles must be cut perpendicularly.
Shrimps are now peeled and half-deep cut along the bottom. Remove all
intestines and spread flat.
- Assembly: The perfect
look is to have the rice balls resembling reverted boats. The fish on
top should be in the same diameter. It is optional to wrap each piece
with seaweed. - Make the rice ball by compressing the rice in a 2/3 closed
hand. - Brush sesame oil along the top. - Apply some wasabe along the
top. - Gently apply a piece of fish on top.
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