Rice and Nori
Sushi Rice
3 ½ cups Japanese short grain rice
Enough water to cover the rice 1 inch above rice
3 inch square piece of giant kelp
5 T. Rice Vinegar
5 T. Sugar
4 t. sea salt
Wash the rice until there the water is clear. Cook in rice cooker or put in pot and bring to boil then turn heat to low for about 18-20 minutes. Turn the heat of and let steam for 10 minutes. Don’t take the lid off during cooking or steaming. Mix vinegar, sugar and salt in small bowl.
Once it is cooked put in a large container, wood is best but anything you have will do. Pour the vinegar mixture all around the rice and begin to mix in lifting the motion so you don’t smash the kernels of rice and cool it quickly as you mix it together. It helps to have someone else fan it while you mix to get all the steam out quickly.
Giant Kelp-buy at the Asian market and it keeps a long time.
Nori-There are lots of grades of nori, basically the more expensive the better it tastes. I buy a medium priced package and it works fine. Usually haven’t toasted it but tonight we will give that a try. Keep a long time if you have leftover sheets.
Sushi Mat- buy at an Asian market or cooking store for $2-3
Fillings
Shrimp-buy a medium size shrimp and shell it, then skewer and quick boil to keep it from curling, keep the tail on for maki zushi so it stick out the end, can take it off for Temaki zushi (Hand Rolls)
Crab-you can get this in a container but since you need to little I usually buy a cooked crab leg and take the meat out. You can also use imitation crab if you want. Good with avocado.
Salmon-buy a small piece of salmon that has not been frozen if possible, slice thin for maki sushi or flat for nigiri zushi
Smoked salmon-buy in a package already sliced and use with cream cheese and dill
Maguro-sushi grade tuna can be found frozen in Asian markets. I buy a small piece at the fish market in Salt Lake. Good all by itself with a little wasabi
Avocado-take the seed out and slice right off the peel as you go to keep from browning
Cucumber-discard peel and seeds and slice in long strips for maki zishi or Temaki zushi
Asparagus-peel if skin is tough and parboil to crisp tender, good with crab and also good in Temaki zushi with tassel up
Eggs-beat 2 eggs until white is well mixed but not to frothy. Cook in a thin sheet on an oiled non stick surface and turn. Don’t brown but should be just cooked through. Slice in thin strips.
Chives-wrap in maki or temaki zushi and can also garnish with sliced chives
Shitake mushrooms-buy the dried mushrooms at the Asian market which keep a long time. Soak 4 large mushrooms in water until softened and cut off stems and discard. Put soaking water, mushrooms, and 1 t. instant dashi in small pot with 1 T. sugar. Cook on medium heat 3-4 minutes and add 1 T soy sauce. Cook just until completely soft. Cool, drain and slice for maki zushi.
Daikon Sprouts-these taste good but are really pretty garnishes in maki and temaki zushi. I often can’t find them because they are always sold out so I am using some sunflower sprouts.
Inari zushi-buy inari wraps at the Asian market. They won’t keep so buy just enough for your dinner. Load with sushi rice.
Garnishes
Pickled Ginger-buy in jars at Asian market but keeps a long time
Dill-good in Philadelphia sushi and for garnish
Roe Eggs-good as garnish, add a little crunch
Sesame seeds-use white or black sesame to garnish, and used to make inside out sushi
Sauces
Wasabi-buy powder in can or jar and mix with water to desired consistency. As the water is absorbed it gets a little thicker so make slightly thinner than you want it.
Hot Mayonnaise-mix mayo with a little sirachi hot sauce to taste and test because it very hot. It keeps a long time.
Accompaniments
Miso Shiro-simple soup with tofu, greens and scallions. Miso comes in a container at the Asian market and keeps for a long time.
Japanese Salad-simple salad with shredded lettuce and carrots and sesame dressing of your choice
Edamame-I buy this at Albertsons and you can steam it right in the microwave. Toss on a little kosher salt while it is hot and serve.