Makes 4.5 cups cooked rice (enough for 6 half rolls) Some things in life take a lifetime to master. Sushi rice is one of those things. Every time I make it I get better. With every bite my smiles grow bigger and my belly happier. But I also look forward to the next time – and improving it – just as much. If you want to try – go for it! While it is admittedly difficult to make professional quality sushi rice, it’s surprisingly easy to make good sushi rice. As longs as you buy the right rice, you’ll be all set (Sushi rice is a special short grain rice, usually labelled as “sushi rice” right on the package). Recipe adapted from Vegetarian Sushi by Bridgid Treloar (I’ve used this book many times over the years for my sushi dinner parties – I highly recommend it both for the clear, creative recipes and beautiful pictures. 1 1/2 cups sushi rice (a special short grain rice, usually labelled as “sushi rice” – I found mine at Whole Foods)

1 1/2 cups water 1/4 cup rice vinegar 1/8 cup sugar (2 Tbsp) Rinse rice several times in cool water until the water comes almost clear. Hum a happy melody as you go. Drain, then add water and rice to medium pot. Cover and let sit 30 minutes. While you’re waiting, take a long walk along Port of Kobe. Enjoy the sparkling, twinkling, shiny night. When you’re done, uncover the rice. Bring the rice and water mixture to a simmer, cover and let simmer gently about 12 minutes. Remove from heat and let sit  for 15 minutes covered. Meanwhile, whisk together the vinegar, salt, and sugar in a small bowl until the sugar dissolves. Then spread the rice out on a large flat  surface (a lasagna pan will do just fine). Sprinkle with vinegar mixture, cutting into the rice with a spatula or paddle at a 45 degree angle, tossing as you go. Fan to cool and create a glossy texture. When rice is room temperature, cover with a damp cloth until ready to use.  

Sushi rice is great for making sushi and rice balls for bento boxes. Enjoy the deliciousness with a smiling friend and a dancing toddler.menu sushi club buenos aires It’s really mostly a waiting game.juego sushi bar online And totally worth the effort.jiro dreams of sushi san francisco Try it – you’ll see.where to buy sashimi salmon in singapore Recipe Copyright Sasha Martin, Global Table Adventure. sushi los angeles little tokyo

For personal or educational use only. *Available with garlic or spicy *Salmon Substitute Available 5 AED ALL of our dishes are prepared fresh and from scratch.buy toro sushi Sumo’s menu has been refined over the years to include some of the most creative and unique flavors in Japanese cuisine. where to buy sushi usb in japanSumo chefs serve up a wide variety to please any palate. From the popular bento boxes, noodle dishes and traditional sushi to the ever famous and custom created Sushi Sandwiches, Poke Bowl and Salmon Lovers Bento. The menu offers a wide range of healthy options and quality food at affordable prices. This diverse menu combined with their self-styled fun and upbeat atmosphere is what keeps their loyal customers coming back!The creativity used to make healthy kids options such as teriyaki chicken and shrimp tempura are appealing for many children.

Only at Sumo is the attention to detail on the kids menu as important as the rest of the menu. – Seaweed dried and roasted used in maki or onigiri applications – Thin cut fish for Nigiri Sushi – Thick cut fish often for Chirashi bowls or Sashimi plates – Sushi Rice Vinegar seasoning. Usually a mixed solution of rice vinegar, sugar, salt, mirin or rice wine (Sake) – Sushi rice once cooked.  Rice is called Kome – Made from the root of the Japanese wasabi plant and commonly used as a condiment for raw fish, similar in taste to horseradish – Brined ginger root, thinly sliced, served alongside sushi meals and eaten to cleanse the palette in between bites – Nori wrapped and rolled sushi with filling inside. – Hand formed single bite sushi typically with fish on top. – Thicker cut of fish about one centimetre thick for eating without rice. – Fried and marinated tofu with rice inside. – Cone shaped, directly translated as ‘hand roll’ – large enough to be held in the palm of your hand.

– A bowl of rice topped with a variety of sashimi and other related items. – Pressed box sushi that is rectangular in shape, with rice on the bottom and fish on top. – Maki rolls coated with panko and deep fried to add a new texture. – Smaller than nigiri, round ball with fish on top to present a unique shape. – maki that is left uncut. – Japanese-style sandwich where bread is replaced by flattened rice. – Rice is covered with miso or soy and either grilled or roasted. Between layers stuffing is added. – Japanese electrical rice cooker. – Traditionally a wooden bowl for mixing and cooling hot cooked rice with its seasoning vinegar. – A paddle or flat spoon used to mix rice in the hangiri, or to scoop the rice from the suihanki.There are many types of knives in Japan, each for a different purpose. – Bamboo rice mat for rolling maki. – Chopsticks for cooking with, usually longer than the eating hashi. 400 - 3rd century

Rice was introduced to Japan in the early days around the 3rd century. 600 - Early Asuka Period Rice cultivation began to become more popular in the early Nara period. Rice was often used as a source of fermentation, and helped to form the basis of Sake, Soy Sauce, and Miso. 800 - Early Heian Period The art of sushi began during the Nara period as Narezushi (fermented sushi), where rice was cooked and packed with fish and fermented for over a 2 to 3 year period. The rich, umami filled fish would be eaten as a delicacy. This preservation process dates back to the 8th century, but is alive and well today. Often its smell is related to a strong blue cheese. 1400 - Mid Muromachi Period During the late Muromachi period, to shorten production times, the fermentation process would be cut short and the fish would be eaten before fully ripening – this type of sushi is called Namanarezushi. The fish would be slightly more raw, and the rice portion would be eaten instead of discarded as it was with the Narezushi.

As the popularity and demand of sushi grew, a need to speed production took place. So instead of fermenting fish and rice, the taste would be replicated with the use of vinegar. Oshizushi, a pressed sushi using vinegar rice and fish, is still very popular in the Kansai region. 1800 - Mid Edo Period In the late 1820’s, Hanaya Yohei is credited with the development of modern Nigirizushi (nigiri), where he combined the vinegar rice with raw fish. This style was developed in the city of Edo (Tokyo). 1900 - 19th and 20th century The 19th and 20th century brought about the greatest change and innovation in sushi, one that was driven not by need, but rather creativity and taste. Nori seaweed in the dry sheet form developed using traditional paper making techniques in the early 1900’s. This brought about the common maki (roll) sushi. This brings us to the late 1960’s and early 1970’s. At this time, sushi was introduced to the mainstream in California when a few restaurants in New York and California began producing a new wave of North American style sushi.