brettprevans
HB so good, it will raise the dead
- Joined
- 14/4/07
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- 8,267
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my 5 yr old desperately wanted nori rolls for lunch this week at school. so off to work I go.
I find that this receipe works well every time
Ingredients:
3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt
Preparation:
Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in rice cooker and add water. Let the rice soak in the water at least 30 minutes. Start the cooker. When rice is cooked, let it steam for about 15 minutes.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.
Makes 4-6 servings.
rice cookers rock as you can skip a lot of the above steps. and screw the standing for 30min before cooking. now you can also buy premade 'sushi seasoning' instead of making it. its tastes fine.
now not everyone has giant non metyalic bowls, so improvise. this is a lid from a giant dip platter tray we have. it comes together well if you use a pedestal fan blowing on it to help cool it down.
now cut all your ingrediants whilst you wait for rice to cook.
assemble (im sure this isnt what they meant by fusion cooking.. ie using salami in a nori roll :lol: )
put some rice towards one end. lightly wet both ends of the nori sheets so they stick. wet hands keep the rice from sticking.
cut off the scraggly ends and once down the middle and serve.
add anything you like to these. there are no rules. I used celery, leb cucumber, avocardo, tinned salamon, salami, ham, paprika, wasaba and red capcicum in differant combos. they are easy once you have a crack at one or 2. and yes a sushi mat makes it a lot easier.
I find that this receipe works well every time
Ingredients:
3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt
Preparation:
Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in rice cooker and add water. Let the rice soak in the water at least 30 minutes. Start the cooker. When rice is cooked, let it steam for about 15 minutes.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.
Makes 4-6 servings.
rice cookers rock as you can skip a lot of the above steps. and screw the standing for 30min before cooking. now you can also buy premade 'sushi seasoning' instead of making it. its tastes fine.
now not everyone has giant non metyalic bowls, so improvise. this is a lid from a giant dip platter tray we have. it comes together well if you use a pedestal fan blowing on it to help cool it down.
now cut all your ingrediants whilst you wait for rice to cook.
assemble (im sure this isnt what they meant by fusion cooking.. ie using salami in a nori roll :lol: )
put some rice towards one end. lightly wet both ends of the nori sheets so they stick. wet hands keep the rice from sticking.
cut off the scraggly ends and once down the middle and serve.
add anything you like to these. there are no rules. I used celery, leb cucumber, avocardo, tinned salamon, salami, ham, paprika, wasaba and red capcicum in differant combos. they are easy once you have a crack at one or 2. and yes a sushi mat makes it a lot easier.