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Sushi (from The Complete Asian Cookbook) Recipe

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This recipe for Sushi (from The Complete Asian Cookbook) is from Kitchen Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ c short or medium grain white rice
2½ c cold water
2" piece of kombu (dried kelp) optional

Dressing:

4 T rice vinegar or mild white vinegar
3 T sugar
2½ tsp salt
2 T mirin or dry sherry
Directions:
Directions:
Mix dressing in a small bowl until sugar dissolves and set aside.

If using a rice cooker, wash rice several times until water runs clear. Cook as per cooker instructions.

Traditional method of cooking rice after washing: Drain for 30 minutes then put into a saucepan with measured water. If dried kelp is used, wash it well in cold water and add it to the pan. Bring to boil quickly, cover pan, turn heat very low and steam for 15 minutes without lifting lid. Remove from heat and let it stand, still covered for 10 mins more. Discard kelp and turn rice into a large bowl. Pour the dressing over the hot rice and mix gently but thoroughly and cool quickly to room temperature.

Use filling of choice to make sushi. Some suggestions are: plain egg omelet cut into strips, shredded carrot, cucumber, pickled daikon (yellow radish), shiitake mushrooms, blanched spinach, gourd strips, avocados, shrimp, crab, fish, etc.

To make sushi rolls:

Toast sheets of nori quickly (by passing back and forth) over low open flame or hotplate. Divide rice into 6 equal portions and spread each portion evenly over 2/3 of each sheet using a bamboo sushi mat, starting at the end nearest you. In a row down the middle of the rice arrange desired ingredients (about 1-4 ingredients). Roll up sushi in the mat, keeping firm pressure on the rice so that a neatly packed cylinder results. Let rolls rest for 10 minutes before slicing.
Personal Notes:
Personal Notes:
When spreading rice on the nori, have a small bowl of water handy to dip your hands in to prevent rice from sticking to your hands while patting the rice flat.

 

 

 

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