2.0 c short grain white rice preferably Japanese sushi rice 2-quart pot with a lid 0.5 c white rice vinegar A four-inch piece of konbu seaweed And a 1-quart saucepan Step 1 Rinse rice Place the rice in a mesh strainer and rinse it under cold running water. Pick out any debris you might find in the rice, such as weird little pebbles or odd-looking grains of rice. Step 2 Soak rice Place the rinsed rice in your 2-quart pot and fill the pot with water until it’s about one inch above the rice. Let this soak for 30 minutes. Step 3 Rinse rice again Place the soaked rice back in the strainer and rinse it again under cold running water until the water runs clear. Step 4 Boil rice Place the rinsed, drained rice back in the saucepan and add 2 1/4 cups of cold water. Cover the pot, place it over high heat, and bring it to a boil. Step 5 Turn down heat Once at a boil—you’ll see steam and bubbles escaping from under the lid—turn the heat down to the lowest possible setting.

Step 6 Let rice simmer Let the rice simmer for 20 minutes. Set a timer and don’t lift the lid to check on the rice until it goes off. If there’s still water in the pot after 20 minutes, put the lid back on and let the rice cook a few more minutes until all the water is absorbed. Step 7 Boil mixture While the rice is cooking, place the rice vinegar, salt, and sugar in the smaller, 1-quart pot and bring it to a boil on medium high heat, stirring regularly until the salt and sugar dissolve. Add the konbu to the vinegar mixture and turn off the heat. Set the pot aside to cool. Step 8 Let rice sit Once the rice has absorbed all the water, turn off the heat and let it sit for 15 minutes with the lid still on. Step 9 Spread out rice Dump the rice into a large non-metal bowl and spread it out with a wooden spoon so it will cool down faster. Don’t scrape the bottom of the pot—any dried, crusty bits of rice will add a funny flavor and texture to your sushi. Step 10 Pour mixture Remove the konbu from the cooled vinegar and slowly pour the mixture over a spoon into the cooked rice, gently stirring and tossing to combine and cool it.

you’ve just saved yourself years of practice! The average American eats about 27 pounds of rice a year, while the average Asian eats about 400 pounds.niko sushi menu ellicott citySushi Rice RecipesSticky Rice RecipesEasy Sushi Rice RecipeSeafood RecipesChinese Rice RecipeEasy Sushi RollsVegan RecipiesSushi SweetStores WellForwardThis recipe for sushi rice is the best you will ever make! sushi girl 2012 online subtitrateTurns out perfectly seasoned and sticky every single time. sushi grade fish ithacaUse it for sushi rolls or sashimi.sushi rolling mat colesFood & DrinkHow to Make Sushi at Homeyo sushi menu trinity leeds

How to Make Sushi at Home Sushi habit getting expensive? ichiban sushi menu brixtonLearn to make sushi rolls, sushi rice, and sashimi at home from sushi chef Mamie Nishide in these Howcast videos.Sushi KnivesSharping KnivesKnives And BladesKnives SwordsKnifes Blades SwordsHow To Sharpen A KnifeMakesushi OrgKnife YoutubeYoutube SrForwardHow to sharpen a knife on a wet stone - how to get an extremely sharp knifeI have here cooked rice. If you have rice cooker, just use it. Just follow the directions that comes with it and then cook it. If you don’t, you can cook it in a pot. Same proportion rice and water. You have to wash the rice before you cook it. That water becomes very milky, color comes out. So you keep washing, washing, washing until water becomes almost clear. Once it gets clear, drain all the water. Then transfer to the pot. Then measure the water. If you have four cups, you need four cups of water.

Start cooking with high heat. Once it starts to boil, turn the heat to low. Then wait 20 minutes and turn the heat to off. Then 10 minutes steaming. While you are cooking, keep the lid all the way. Once you put the lid on it, don’t take it off. No peeking and no stirring what-so-ever. Just let it go. No I have here, already cooked, six cups of rice. So I’m going to transfer to the hangiri. This is called hangiri. It’s made with a natural wood. So any extra moisture is going to absorb to the wood. If you get burned part of it, just take it off. Now I have here sushi vinegar which is rice vinegar, sugar, and salt. You cook it until salt and sugar is dissolved. You don’t want to overcook it because once it’s boiled then you lose the vinegar flavor. So you don’t want to boil it, but you have to melt the sugar and the salt. Now I’m pouring the sushi vinegar into the rice. When you break the rice, try not to mush mash the rice. You want to keep the rice individual.

When you turn, cut it. Turn and cut it. So that you don’t mush or smash the rice. You can use plastic or metal, but the best way is a wooden spoon. If you don’t have this kind of bowl, you can use a salad bowl. A big salad bowl. An unfinished wooden salad bowl. That’s the best one. And if you don’t have it, of course you can use a metal one. But don’t pick the bowl coming around it. That keep the steam inside it. This time, as you can see, you want to get all the steam out as quickly as possible to get shiny sushi rice. You’re going to go about three or four times around it. The best way is a second person while you fan it at the same time so all the steam is out as quickly as possible. Once it gets room temperature or body temperature, that’s the best temperature, then cover with a damp towel. Now it’s ready to use for sushi and that’s how you make sushi rice.The November 2009 Daring Cooks' Challenge has been chosen by Audax of Audax Artifex and Rose of Bite Me Kitchen.

They chose Sushi, specifically Dragon Rolls, Nigiri and Spiral Rolls Sushi (寿司 or 鮨 or 鮓) is much appreciated for its delicate taste and exquisite appearance. Sushi actually means vinegared rice, which is the essential ingredient in every sushi recipe. Sushi is simple and cheap to make at home, needs no special equipment and is an excellent way to use left overs. Although sushi in various forms has been around for fourteen centuries, the modern version was invented in Japan in the 1800’s where a 'hand-formed' sliced fresh fish and vinegared rice ball was eaten as a snack food. Nowadays, sushi is made with various seafood, meats and vegetables, raw and cooked. The challenge is in four parts: Below each section we have listed tips, notes, substitutes and suggestions. Don’t worry vegans, gluten-free, vegetarians, those who dislike fish, have allergies, we’ve got something for everyone! For this challenge, we have left a lot of room open for culinary and dietary creativity.

This challenge is all about learning how to make restaurant-grade sushi rice plus the techniques for making creative sushi! (makes about 7 cups of cooked sushi rice) Preparation time: 1¾ hours consisting of: Rinsing and draining the rice Preparing the Rice Vinegar Dressing Dressing the rice with vinegar Fanning & Tossing the rice Sushi Rice – choose a short or medium grain rice. Do not use Arborio, long-grain, or parboiled white rice. Medium-grained calrose is a suitable rice. Rice expands (about 3 times) when cooked so make sure your pot is large enough. Washing the rice removes the rice flour that coats the rice and gives a fresh flavour and scent to the cooked rice. Look for rice that is labelled 'sushi' rice. Cooked sushi rice can be placed in plastic bags and frozen for 3 months, microwave when needed. Cooked sushi rice should be sticky, shiny and the individual grains of rice can been see. Dashi konbu – or ( dashi kombu) – dried kelp, it looks like broad, leathery, wrinkly greenish ribbon often coated with a white powder.

The darker green the leaves, the better the quality of kelp. Dashi konbu adds a refreshing light ocean taste to sushi rice. Price: AUS $1.50 for ten 3”(75mm) squares. Rice Vinegar – this gives prepared sushi rice its unique clean, crisp taste. Do not use bottled “sushi vinegar” as it is too harsh and has a bitter after-taste. Look carefully at the label of the rice vinegar it should have NO SALT and NO SUGAR in the product. Apple cider vinegar is a good substitute if rice vinegar is not available. You can use mild white wine vinegar or mild red wine vinegar if you cannot find rice vinegar or apple cider vinegar. DO NOT USE NORMAL WHITE VINEGAR it is too harsh. Price: AUS $4 /500ml bottle. Sake – Japanese rice wine. Do not use cooking sake or Chinese cooking rice wine, look for a reasonably priced drinkable sake. Refrigerate opened sake & use within two months. You can use vodka or a mild tasting gin if sake is not available. Price: AUS $10/500ml bottle. Sugar – you can use mild honey or any other vegan substitute to give the equivalent sweetness.

(also called Caterpillar Rolls) Preparation time: 30 minutes, plus 1¾ hours to make the sushi rice Cooking time: about 5 minutes (grilling the eel) Yield: 2 inside-out (uramaki) sushi rolls Bamboo mat (makisu) – A 10 inch (25cm) square mat made of thin slates of bamboo tied together with string. Substitutes: a thin magazine cut to size wrapped in plastic wrap or a few layers of parchment paper cut to size about 10 inch (25cm) square. Nori – Sheets of seaweed (laver) processed into thin sheets about 7 inches x 8 inches (17.5cm x 20cm) in size. Always re-toast the nori sheet over a gas stove on low flame for 5 to 10 seconds, or place nori on a clean oven rack and bake it in a preheated 350F-degree (180C) oven for 30 seconds. Nori should be sealed tightly in a plastic bag and used within a few months. It can be stored in the freezer. Nori will deteriorate if left out of its sealed package so use quickly. Substitutes: Thin cooked egg omelette cut to same size as a nori sheet (7 inches by 8 inches or 17.5cm x 20cm).

Also soya bean wrappers, rice paper, tofu wrappers, dosas, crepes or an overlapping layer of thinly sliced cooked vegetables. Glazed Freshwater Barbecued Eel (unagi) – Deliciously rich and a little like pork they are sold in packs in the freezer (and sometimes the fresh fish) section of Asian markets. Substitutes: Teriyaki chicken, cooked crab meat, smoked fish, smoked chicken, seared beef with BBQ sauce, deep fried tofu with dark soya sauce, tinned pink or red salmon, smoked salmon, fresh cooked soy beans with a selection of dark sauces, caramelized onions, firm cream cheese, or extra avocado with BBQ sauce as the filling. Any remaining eel should be left in the package re-wrapped in plastic and returned to the freezer as quickly as possible. Japanese Cucumber – Japanese cucumbers are thin-skinned, seedless and contain much less water than normal cucumber. Substitutes: English or hothouse cucumbers which have been peeled, de-seeded and salted as above. If not available try matchsticks of your favourite crisp vegetable.

Substitutes: If not available use slices of roasted capsicum (bell pepper), slices of roasted tomatoes, lightly cooked whole snap (snow) peas, slices of Japanese daikon radish or other cooked thinly sliced vegetables, or slices of 'sushi' grade fish such as tuna, yellow tail and red snapper; smoked salmon, pastrami, salami, various colours of fish roe, or various colours of sesame seeds. Fish Roe (Fish eggs or caviar) – most roes (fish eggs) are rich so they are served in small portions. Try salmon roe (ikura), smelt roe (masago) or seasoned flying-fish roe (tobiko). Substitutes: You can use toasted sesame seeds or black onion (nigella) seeds as a vegan choice. This is easiest 'decorative' sushi roll. Preparation time: 15 minutes, plus 1¾ hours to make the sushi rice Yield: One Roll, cut into 8 pieces Make each groove about a finger-width wide they will hold about 1-2 tablespoons of filling. Use fillings that compliment each other and are highly coloured.

Use parboiled vegetables cut into strips, seafood, left over eel, smoked fish or chicken, whole cooked beans, edible flowers etc.... Nigiri sushi is the type of sushi most often made in sushi bars. In Japanese, nigiri means “squeeze”. Yield: 14-16 pieces of sushi Seafood nigiri must use sushi grade (sashimi grade) fish. Try tuna, red sea bream (red snapper), yellowtail or salmon. Cooked shrimp, cooked crab, cooked meat can also be used! You can use any vegetable you wish try asparagus, pumpkin, carrot, avocado, cucumber, shiitake mushroom, tofu, thin sliced egg omelette, etc... Thinly slice or julienne vegetables, parboiling if necessary tie on with a thin (1/4” or 6mm) strip of nori or vegetable strip wrapped around the whole sushi if needed.. *MOST IMPORTANT ADVICE YOU MUST READ THIS* – If you are using raw fish or raw meat it must be 'sushi' grade (sashimi grade) ask your fishmonger or butcher for advice and if in doubt don't use. Find your local Japanese market and ask them where the best sushi (sashimi) fish is.