Here is a recipe for making sushi rice. Japanese rice is short grain rice and gets slightly sticky when it is cooked. Long grain rice isn't proper for sushi because it is drier and doesn't stick together.
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. DO NOT SKIP THIS STEP.
Place the rice in pan and add water. Let the rice soak in the water at least 30 minutes. Put on heat and bring to the boil. Simmer for 10 minutes and remove from heat, cover top of pan with clean dish towel (or kitchen roll) and let it steam until all moisture is gone (for about 15 minutes).
Prepare sushi vinegar (mirin) by mixing rice vinegar, sugar, and salt and microwaving on a gentle 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.
Sprinkle the mirin over the rice and fold the rice quickly using a plastic or wooden spatula, being careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. (I opened my window, it's windy this time of year!) This will give sushi rice a shiny look. It's best to use sushi rice right away.
Based on: http://japanesefood.about.com/od/sushiforbeginner/r/sushirice.htm
Now that makes loads, enough for 6 Nori sheets - so I only made up 1 cup of it.
Fillings
Smoked salmon and zested cream cheese:
Save back some nice strips to place directly on sheets, chop the rest through the cream cheese and add zest and a dash of lemon juice.
Sweet and spicy steak and spring onion:
Fry up some good quality steak and cool before slicing. Add sliced spring onion and sweet pepper, stir through sweet chilli sauce.
Preparation
1. Lay nori sheet on clingfilm, shiny side down.
2. Spread the rice thinly onto nori sheet, leaving a 1 cm gap at either end. Spread filling in thin line and place on strips of meat/fish/veg before rolling up.
(Rolling is made easier with a rolling mat: bamboo place mats make a good cheap readily available alternative.)
3. Slice by dipping sharp knife in cold water (so it doesn't stick and holds shape).
Serve immediately with pickled ginger, soy dipping sauce. You can garnish further with strips of: sweet peppers, cucmber, spring onions, etc.
Notes: You can leave it overnight before slicing if you need to prepare the night before.
You can use any fillings you like, we didn't think the beef ones worked that well, they weren't moist enough to hold their shape well and didn't taste quite right either, flavours just didn't go well. The salmon ones were lovely, as were the Chicken and pineapple and the Tuna mayo. The best we've had so far though, were cooked salmon fillet with zested mayo.
You can also roll them up so the rice is on the outside and cover with toasted sesame seeds to add variety. Here's a few links for ideas on filings and rolling patterns:
http://www.ifood.tv/recipe/vegetarian_sushi
http://allrecipes.com/recipe/smoked-salmon-sushi-roll/
Search google images for Sushi roll for further inspiration!
Place the rice in pan and add water. Let the rice soak in the water at least 30 minutes. Put on heat and bring to the boil. Simmer for 10 minutes and remove from heat, cover top of pan with clean dish towel (or kitchen roll) and let it steam until all moisture is gone (for about 15 minutes).
Prepare sushi vinegar (mirin) by mixing rice vinegar, sugar, and salt and microwaving on a gentle 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.
Sprinkle the mirin over the rice and fold the rice quickly using a plastic or wooden spatula, being careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. (I opened my window, it's windy this time of year!) This will give sushi rice a shiny look. It's best to use sushi rice right away.
Based on: http://japanesefood.about.com/od/sushiforbeginner/r/sushirice.htm
Now that makes loads, enough for 6 Nori sheets - so I only made up 1 cup of it.
Fillings
Smoked salmon and zested cream cheese:
Save back some nice strips to place directly on sheets, chop the rest through the cream cheese and add zest and a dash of lemon juice.
Sweet and spicy steak and spring onion:
Fry up some good quality steak and cool before slicing. Add sliced spring onion and sweet pepper, stir through sweet chilli sauce.
Preparation
1. Lay nori sheet on clingfilm, shiny side down.
2. Spread the rice thinly onto nori sheet, leaving a 1 cm gap at either end. Spread filling in thin line and place on strips of meat/fish/veg before rolling up.
(Rolling is made easier with a rolling mat: bamboo place mats make a good cheap readily available alternative.)
3. Slice by dipping sharp knife in cold water (so it doesn't stick and holds shape).
Serve immediately with pickled ginger, soy dipping sauce. You can garnish further with strips of: sweet peppers, cucmber, spring onions, etc.
Notes: You can leave it overnight before slicing if you need to prepare the night before.
You can use any fillings you like, we didn't think the beef ones worked that well, they weren't moist enough to hold their shape well and didn't taste quite right either, flavours just didn't go well. The salmon ones were lovely, as were the Chicken and pineapple and the Tuna mayo. The best we've had so far though, were cooked salmon fillet with zested mayo.
You can also roll them up so the rice is on the outside and cover with toasted sesame seeds to add variety. Here's a few links for ideas on filings and rolling patterns:
http://www.ifood.tv/recipe/vegetarian_sushi
http://allrecipes.com/recipe/smoked-salmon-sushi-roll/
Search google images for Sushi roll for further inspiration!
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