Note: an electric fan is helpful in making this
3 cups short-grain white rice
3 1/2 cups water
1 small(3") bundle of konbu (dried rolled kelp)
seasoning:
1/3 cup rice wine vinegar
1 1/2 Tbsp. sugar
1 tsp. salt
Rinse rice well for about 5 min. Let drain in colander for about 1/2 hr. In sauce pan add rice, water, and kelp. On high heat, bring to boil--remove kelp and discard. Let boil a few minutes, then cover and reduce heat to low. Cook 15 minutes. Remove from heat and let sit covered for 10 min. While the rice is cooking, heat vinegar, sugar, and salt until everything dissolves. Let cool. Place rice in a large pan(use glass so the vinegar doesn't react with any metal.) Set the fan up to blow on the rice. With a wooden spoon or rice paddle stir in seasoning a little at a time. Careful not to mush the rice. Periodically dip the paddle in cool water to keep the rice from sticking. Keep at room temperature covered with a moist towel. Don't refrigerate. Have a little bowl of 2/3 water and 1/3 vinegar to dip your fingers in to prevent sticking while constructing sushi.
Serving sushi:
Serve with tea, sake, or beer. Shredded daikon and sliced, pickled ginger(gari) are meant to refresh the palate between sushi courses. Wasabi(green horseradish) is mixed with soy sauce for sashimi(fish without rice.) Sushi is meant to be dipped in soy sauce only. It's supposed to be dipped with the fish side down, not the rice. Place in mouth with the fish side down. Sushi is served in pairs.
3 cups short-grain white rice
3 1/2 cups water
1 small(3") bundle of konbu (dried rolled kelp)
seasoning:
1/3 cup rice wine vinegar
1 1/2 Tbsp. sugar
1 tsp. salt
Rinse rice well for about 5 min. Let drain in colander for about 1/2 hr. In sauce pan add rice, water, and kelp. On high heat, bring to boil--remove kelp and discard. Let boil a few minutes, then cover and reduce heat to low. Cook 15 minutes. Remove from heat and let sit covered for 10 min. While the rice is cooking, heat vinegar, sugar, and salt until everything dissolves. Let cool. Place rice in a large pan(use glass so the vinegar doesn't react with any metal.) Set the fan up to blow on the rice. With a wooden spoon or rice paddle stir in seasoning a little at a time. Careful not to mush the rice. Periodically dip the paddle in cool water to keep the rice from sticking. Keep at room temperature covered with a moist towel. Don't refrigerate. Have a little bowl of 2/3 water and 1/3 vinegar to dip your fingers in to prevent sticking while constructing sushi.
Serving sushi:
Serve with tea, sake, or beer. Shredded daikon and sliced, pickled ginger(gari) are meant to refresh the palate between sushi courses. Wasabi(green horseradish) is mixed with soy sauce for sashimi(fish without rice.) Sushi is meant to be dipped in soy sauce only. It's supposed to be dipped with the fish side down, not the rice. Place in mouth with the fish side down. Sushi is served in pairs.
