TML - Basic Sushi

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Basic Sushi Recipe
Valkyrie, Japan

Bamboo mat (maki-su) - to make sushi rolls
Rice Paddle or large flat plastic spoon
3 1/3 cups of uncooked rice - use only a high quality medium grain white calrose
rice (ie: Nishiki or Kohaku)
4 cups of water
5 Tbs. + 1 tsp. of rice vinegar (or white vinegar will also work)
5 Tbs. of sugar
1 tsp. of salt
1 package of sushi nori
soy sauce & wasabi
Sushi roll filling ingredients:
1 cucumber (peeled, seeded and sliced into strips)
2 TBS of thin sliced red ginger in red brine liquid (sold in jars, pre-sliced,
in the refrigerated section)
1 pkg. of gobo tempura - Yamasa fried fish cake w/burdock (refrigerated section
- there are many varieties)
1 pkg. of kampyo (dried gourd)
1 small pkg. of takuan (pickled radish - bright yellow in color, refridg.
section)
2 eggs cooked to thin omelet style

Cook rice (I use a rice maker, because it comes out perfect every time) If you don't have a rice maker try this or follow directions on your rice bag: Use a heavy bottom medium size pot , add rice and water. Cover and heat over medium boil for 2 minutes, turn down the heat to medium and boil for 5 minutes. Reduce heat to very low and cook for 15 minutes or till water is absorbed. Turn off the heat and let stand on burner, with pot lid wrapped in a kitchen towel for 10-15 minutes.

Vinegar sushi dressing: Dissolve the sugar and salt in the vinegar over low heat. Force cool to room temperature by placing the bowl of ingredients in a bath of water and ice.

Toss the rice with a rice paddle by spreading a thin layer in a wide shallow plastic or wooden cutting board. Do not use any metal because the vinegar reacts with it causing to taste bad. Toss with horizontal, cutting strokes. While tossing, slightly sprinkle vinegar dressing over the rice. You may not have to use all the vinegar dressing. Don't add too much or it will get mushy. At the same time use a hand fan or paper to cool the rice. To keep the vinegar rice from drying out, place it in a container and cover it with a damp cloth. Vinegared rice should be eaten the same day it is made!

Place the dried gourd into a bowl of warm water to dehydrate (10-15 min.) Meanwhile remove the outer cucumber skin and seeds (by running your thumb down the middle). Slice the cucumber, gobo tempura and takuan (pickled radish) into rectangular strips. Place the cucumber strips in a bowl, lightly sprinkle with salt, squeeze and toss to distribute salt throughout. Once the gourd strips have softened, place into a sauce pan with 1/4 cup of water and 1/4 cup of soy sauce. Heat uncovered over medium heat till the gourd turns brown soaking up the liquid. Place all the strips of ingredients on a plate or cutting board.

Lay your bamboo mat on a cutting board with bamboo strips going horizontally from you. Toast the nori sheets by passing the shiny side over your stove burner (it will turn color - takes only a few seconds).

Place one sheet of nori on the bamboo mat. Spread 2-3 TBS of rice on 3/4 of the nori - leaving 1-2" with no rice at the ends. In the center of the spread rice place all the strips of the filling ingredients. Lift the bamboo mat and roll once to make a long sushi log - slightly squeeze along entire roll. Slightly lift the bamboo mat and roll again till you get to the end of the nori sheet. The roll should be nice and tight with ingredients directly in the center. Using a sharp knife slice the sushi log into 1 1/2" rolls, place flat on a plate. Serve with dipping sauce - soy sauce and wasabi.

California roll sushi recipe - A very easy sushi to make! Use strips of avocado, imitation crab and cucumbers for filling ingredients. Sushi rolls can be stuffed with just about anything - try different varieties.