- for the sushi rice (called shari):
- 2 Zojirushi cups of sushi rice (~ 360 ml),
- 3 tbsp rice vinegar,
- 1 tbsp fine sugar (granulated is also fine),
- a pinch of salt,
- additional ingredients (combine a few):
- fresh sushi-grade fish, properly prepared,
- smoked salmon,
- 1/2 English cucumber, cut in half, deseeded and thinly sliced, with salt sprinkled on top to drain out excess water,
- 8 slices of takuan (pickled daikon radish), ~ 5mm thick,
- 1/2 avocado, sliced to ~5mm thick slices,
- 1/2 sheet of nori (seaweed), cut to ~ 5cm x 5mm pieces,
- white and black sesame seeds,
- caviar,
- shiitake mushrooms (soaked for ~1 hour, boiled and cut),
- surimi sticks,
- ...
- eat with:
- high quality Japanese soy sauce (e.g. Kikkoman),
- gari (pickled ginger),
- wasabi.
Algorithm:
- Rinse the rice and cook it in your amazing rice cooker.
- In the meantime, you can prepare the additional ingredients.
- Also mix the rice vinegar, sugar, and salt.
- When the rice cooker terminates, move the rice into a big bowl, add the vinegar mixture (give it a stir just before pouring it so that the sugar does not stay on the bottom) and start rapidly mixing the rice (in a cut-and-fold motion).
- Transfer the rice into eating bowls and garnish with the additional ingredients. First, sprinkle with the sesame seeds. Then the rest and sprinkle with nori pieces on top.
- Serve with soy sauce in a small bowl, wasabi on the side of the bowl and gari on a plate (this is used to cleanse your palate between individual pieces).
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