Introduction:
Sushi is not hard to
make. Be sure to have all ingredients and equipment
ready so you are not interrupted in the process.
Practice makes perfect Sushi. Good Luck and Enjoy!
Nigiri-zushi:
To make
Gunkan-style Nigiri-zushi, which is wrapped by Nori
(seaweed)
, shape the rice into
an oval and cover the side with a thin piece of
seaweed. Then place topping such as sea urchin and
ikura (salmon roe) on the top. Serve immediately with
soy sauce and pickled ginger (gari) on the side.
These are
some common kinds of nigiri-zushi: Maguro (tuna), ebi
(boiled shrimp), ika (squid), tamago (omelet), amaebi
(raw shrimp), anago (grilled conger eel), ikura
(salmon roe), negitoro (toro and green onion), sake
(salmon).
Recipe from:
http://Japanesefood.about.com/library/weekluy/aa092900a.htm go to Sushi Recipes
on side bar
Photo
courtesy and copyright Setsuko Yoshizuka, Japanese
Cuisine http://Japanesefood.about.com
Rice
Balls (Nigiri Sushi):
Prep Time: 5
minutes
Recipe
Courtesy of Curtis Aikens
Sushi
Rice
Omelette pieces
Squeeze the
vinegary rice together (into the shape of an ellipse)
and place omelet pieces over the top of the rice
formation.
Serve with
pickled ginger, wasabi and soy sauce as condiments.
SUSHI RICE
(c. Television Food Network, G.P.)
3 1/3 cups short grain rice
4 cups water, plus 1/4 cup water
6 tablespoons rice vinegar
5 tablespoons sugar
3 teaspoons salt
Rinse rice in
water until the water runs clear and then drain in a
colander for 1 hour. Place the drained rice in a rice
cooker or in a pot with a tight-fitting lid and add 4
cups water. Over medium heat, cover and bring the
water to a boil. Boil for about 2 minutes, reduce
heat and allow to simmer for another 5 minutes.
Reduce heat to low and cook for about 15 minutes, or
until water has been absorbed. Remove from the heat,
remove lid, and place a towel over pot. Replace lid
and let stand for 10 to 15 minutes.
While the
rice cooks, combine vinegar, sugar and remaining 1/4
cup water in a saucepan. Heat over low temperatures,
stirring, until sugar and salt dissolve. Let cool.
Empty rice
into a hangiri (or other nonmetallic) tub and spread
it evenly over the bottom with a shamoji (or large
wooden spoon). Run the spatula through the rice in
slicing motions to separate the grains. While doing
this, slowly add vinegar mixture. Add only as much as
is necessary; the rice should not be mushy. If you
have help, fan the rice with an uchiwa (fan) during
the cooling and mixing procedures.
Do not
refrigerate the rice. Keep it in the tub covered with
a clean cloth until ready to use. The rice will last
one day.
From:
http://www.foodtv.com/foodtv/recipe/0,6255,3687,00.html
