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      RECIPE TITLE "Sushi" Author: Paul

    yields2 people time -- difficultymoderate

      RECIPE INGREDIENTS

    Japanese Rice (Naturally Sticky, short grain);
    Japanese White Vinegar (Made from ingredients of Sake Wine);
    Sesame Oil;
    Dried Seaweed (optional; sushi type, not for making soap);
    Wasabe (I like the one that comes in a toothpaste like tube);
    Fish.

    Tip: Use the same measuring cup for both the rice and water. The proportion is 2 parts water for 1 part rice.

      RECIPE METHOD

    1. 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.
    2. 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.
    3. 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.
    4. 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 on.
    5. The procedure for cooking is to have some water boiling, throw in the pieces. Scoop it out as soon as the colors changed.
    6. 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.
    7. 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.
    8. 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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