Sushi is the Japanese answer for sandwiches, small bites of food that are suitable for several occasions. It has now become popular all around the world and is ideal for parties, lunchtime snacks, picnics, and celebrations. It is incredibly adaptable to both casual or formal occasions. Today, you will just as likely see it prepared with traditional Japanese ingredients as fusion style which incorporates unique elements from a variety of cultures.
You will achieve the best results when making sushi rice if you use short grain rice as it gets sticky as it’s cooked. Long rice as an alternative, becomes drier when cooked, so it won’t blend as needed when assembling all sushi components. When boiling rice in a skillet, you need to brew at least 1 cup of rice to get good results for making sushi. A bowl of rice will make about 1 pound of cooked rice which equates to about six thin rolls (6-8 pieces per roll), enough to serve four people as an appetiser.
You will need:
1 cup short grain rice
1 1/4 cup water
Two tablespoons rice vinegar
1 1/2 teaspoons sugar
1/2 teaspoon salt
First, wash the rice thoroughly and remove the milky white colour, then replace the water several times until it is clear. When all the excess starch and impurities have been rinsed away, let the rice drain in a colander for 30 minutes to one hour. Next, place the rice in a heavy pan, add water and place it on high heat.
Bring the water to a boil, uncovered. Once the water starts to boil, turn the heat down and simmer on low for about 15 minutes, or until almost all the liquid has been absorbed. Lightly turn the rice over from bottom to top with a spatula and continue to simmer, covered, for about another minute. Remove from the heat and let the rice stand, covered, for ten or fifteen minutes. Alternatively, use a rice cooker to cook the rice and then make it stand afterwards.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl or saucepan. Heat all the mixture, either in the microwave or on the stove until the sugar dissolves. Let cool to room temperature. Transfer the hot rice to a flat bowl or a plate that is wide and not metal. Fold the rice mixture which is only moist and sticks gradually. You may have leftover vinegar mixture. Continue to use a gentle folding motion to coat each grain of rice with the mixture thoroughly. Cover the rice with a damp cloth at room temperature until it’s ready to use. Allow cooling to room temperature before using in your favourite sushi recipe. Do not refrigerate.
Once you have mastered this simple technique, you will be able to prepare any of some healthful, tasty, nutritional sushi recipes with a minimum of fuss. The ingredients can vary to meet various food tastes and limitations. Sushi is not only comfortable, but fun to make at home. For entertaining, consider offering your guests a variety of fillings to make their hand-rolled sushi for themselves.