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Sushi Rice (Shari Rice)

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.



Makizushi Fillings

Cucumber
peel and cut into sticks 1/4-1/2 inch thick


Tuna
cut in sticks about 1/2 inch thick


Shiitake Mushroom
2 oz. shiitake
2 cups dashi stock
3 Tbsp. soy sauce
1 Tbsp. mirin
2 Tbsp. sugar

Soak dried shiitake in warm water 1 hr., then drain. Blend all
ingredients in pan. Simmer shiitake over low heat, uncovered for 1 hr.
Let cool then slice into sticks.


Kampyo(gourd shavings)
1 oz. kampyo
pinch of salt
2 cups dashi stock
3 Tbsp. soy sauce
1 Tbsp. mirin
2 Tbsp. sugar

Soak kampyo in hot water until soft, about 10 min. Drain and rub with a
pinch of salt. Rinse well and drain. Place in saucepan with other
ingredients. Simmer over medium heat uncovered for 1/2 hour, then turn up
heat until sauce is almost evaporated. Let cool and cut to length.


Tamago(egg omelet)
2 Tbsp. water
1 Tbsp. cornstarch
1 Tbsp. sugar
1/2 tsp. salt
5 eggs, well beaten

Mix water with cornstarch, then add remaining ingredients. Heat large,
non-stick skillet, add 1/2 of the egg mixture and cook over medium heat
until the egg just sets and begins to dry. Remove and cut into long
strips about 1/2 inch thick. Repeat with the rest of the egg mixture.


Fishcake(kamaboko)
purchase colored steamed fishcake, cut into pieces 1/2 inch thick


Vegetables
carrots, steamed, cut in 1/4 inch thick sticks
avacado, in 1/4 inch sticks
pickled daikon, 1/4 inch sticks
other pickled vegetables

Fried tofu(tofu cutlet)
purchased and cut into strips 1/2 inch thick



Makizushi(rolled sushi)


All of these are wrapped in nori(sheets seaweed) which you toast by
passing the shiny side over flame or heat until crisp. You need a bamboo
mat for rolling the makizushi.

Put smooth, shiny side of toasted nori down on mat. Spread about 3/4 cups
of Shari Rice on the nori to the ends A, B, C, but leave the top part of
the nori free of rice so you can seal the roll. Place chosen filling in a
line between A and C, then roll tightly. Moisten margin with water and
roll the rest of the way to seal. It takes some practice, but you'll get
the hang of it.

________ _________
|________| |_________
| |________| |_________
|mat--|________| |---------
| |________| nori--|
| |________| A--| |--C
|________| |_________
| |
B

Cut into pieces about 1 - 1 1/2 inch thick. You can cut two ways.
_____________ ______________
| | | | \
| | | | OR | \
| |______|______| |_______\_____
|


These are standard varieties as described in _Sushi_, by Mia Detrick.

Futomaki
sweet bright pink fish powder
egg filling(recipe will be posted)
strips of gourd
steamed vegetables

Tekkamaki
fresh raw tuna

Kappamaki
julienned cucumber

Oshinkomaki
yellow pickled daikon

Unakyu
grilled fresh water eel
cucumber

Anakyu
grilled marine eel
cucumber

Umekyu(described as a good way to end sushi dinner)
cucumber
neri ume(tart plum paste)


We make rolls with combinations of fried tofu, egg, cucumber, avacado,
daikon, steamed carrot.



Nigirizushi(hand pressed mounds of rice with fish)


Have bowl of 2/3 water and 1/3 vinegar ready. Dip fingers to prevent
sticking. Put about 2 Tbsp. rice in one hand, press firmly into oval
shape with the first two fingers of your other hand.

Be sure to buy good, fresh fish. Use pieces cut into 1x2x1/4 inch pieces.
If you're concerned about parasites, freeze slices for 24 hrs., defrost and
use.

Hold rice pad in one hand and the fish piece in the other. Brush a streak
of wasabi down the center of the fish with your finger. Cradle the fish
in your hand and press the rice pad onto it. Roll the sushi along your
hand till the fish side is up. Press the top and sides to firm it. Place
on tray.

If using roe, toast a sheet of nori, cut into 1x6 inch strips. Wrap each
one around rice pad to form a little 'fence', seal the strip with some
mashed rice. Spoon in roe, garnish with some lemon juice or wasabi.



Seafood

tuna halibut

albacore sea bass

yellowtail fresh water eel(grilled)

bonito marine eel(grilled)

Japanese shad octopus(cooked, thinly sliced)

mackerel squid(fresh or raw)

salmon abalone

red snapper geoduck

crab(cooked) prawn(cooked, described below)

salmon roe sea urchin roe

tamago(egg omelet) flounder

smoked oyster, clams



Prawn: Devein, but leave shell on. Skewer with toothpicks to keep
from curling. Drop in boiling salt water that has a dash of rice
vinegar. Boil 3 minutes till opaque and pink. Then plunge in
cold water. Remove toothpicks and shells. Split along underside
and butterfly.

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