正文
How to make sushi rice:
2 cups (14 oz/440 g) sushi rice
3 cups (24 fl oz/750 ml) water
1 piece kombu (optional)
1. Wash rice until water is clear. Place rice, water and kombu (if using) in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Remove kombu.
2. Reduce heat to low, cover and simmer for 12 minutes. Do not lift lid while rice cooks.
3. Remove from heat and let stand, covered, for 10 minutes.
Note: When making 1/2 recipe, cooking time remains 12 minutes.
How to prepare sushi vinegar:
1/4 cup (2 fl oz/60 ml) rice vinegar
2 Tbsp sugar
1 tsp salt
1. Place hot cooked rice in a wooden rice tub. Using a wooden spoon, spread rice evenly in tub. Fold rice, using a cutting rather than stirring motion, to separate rice grains.
2. Make a shallow well in center of rice. While continuing to fold rice, sprinkle with sushi vinegar.
3. Continuing to fold rice with a cutting action, fan it with a hand-held or electric fan until rice cools to room temperature. Cover with a damp kitchen towel, then a lid. Do not refrigerate; rice will keep for 1 day.
How to prepare shrimp:
Jumbo shrimp, which are naturally curled, need to be cooked on bamboo skewers to make them straight. Take care not to overcook shrimp or they will turn tough and rubbery.
1. Holding a shrimp with legs facing upward, insert a wooden skewer under transparent shell, starting from where body joins head ( do not insert skewer into shrimp head). Cook in a large saucepan of boiling salted water until flesh turns bright pink and white, 2-3 minutes. Drain and plunge in a bowl of iced water to halt cooking. Peel shrimp, leaving tail intact.
2. Usin a sharp knife, cut along underside of each shrimp until you reach dark intestinal vein. Do not cut completely through shrimp. Remove vein with tip of knife. Briefly rinse shrimp under cold running water and pat dry with paper towels.
3. Using a knife or kitchen scissors, trim ends of shrimp tails, to neaten them.
How to make pickled ginger:
If you prefer to leave out the food coloring, you can add a slice of uncooked beet, which will give the ginger a pretty pink color.
10 oz (300 g) fresh root ginger, peeled
2 Tbsp sea salt
1 cup (8 fl oz/250 ml) rice vinegar
7 oz (220 g) sugar
1/2 cup (4 fl oz/ 125 ml) water
1 or 2 drops red food coloring
1. Cut ginger crosswise into very thin slices using a Jaanese vegatable slicer or a vegatable peeler. Place in a colander and sprinkle with sea salt. Let stand for 1 hour. Rinse ginger under cold running water to remove salt.
2. Place vinegar, sugar and water in a saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Boil for 5 minutes, remove from heat and let cool. Add food coloring.
3. Place ginger slices in a sterilized jar and add cooled vinegar mixture. Seal jar and refrigerate for 1 week before using.
shredded daikon: Peel daikon, then finely shred using a japanese vegatable slicer. Place in a bowl of ice water for 10 minutes. Drain and place on kitchen towels to absorb excess moisture.
2 cups (14 oz/440 g) sushi rice
3 cups (24 fl oz/750 ml) water
1 piece kombu (optional)
1. Wash rice until water is clear. Place rice, water and kombu (if using) in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Remove kombu.
2. Reduce heat to low, cover and simmer for 12 minutes. Do not lift lid while rice cooks.
3. Remove from heat and let stand, covered, for 10 minutes.
Note: When making 1/2 recipe, cooking time remains 12 minutes.
How to prepare sushi vinegar:
1/4 cup (2 fl oz/60 ml) rice vinegar
2 Tbsp sugar
1 tsp salt
1. Place hot cooked rice in a wooden rice tub. Using a wooden spoon, spread rice evenly in tub. Fold rice, using a cutting rather than stirring motion, to separate rice grains.
2. Make a shallow well in center of rice. While continuing to fold rice, sprinkle with sushi vinegar.
3. Continuing to fold rice with a cutting action, fan it with a hand-held or electric fan until rice cools to room temperature. Cover with a damp kitchen towel, then a lid. Do not refrigerate; rice will keep for 1 day.
How to prepare shrimp:
Jumbo shrimp, which are naturally curled, need to be cooked on bamboo skewers to make them straight. Take care not to overcook shrimp or they will turn tough and rubbery.
1. Holding a shrimp with legs facing upward, insert a wooden skewer under transparent shell, starting from where body joins head ( do not insert skewer into shrimp head). Cook in a large saucepan of boiling salted water until flesh turns bright pink and white, 2-3 minutes. Drain and plunge in a bowl of iced water to halt cooking. Peel shrimp, leaving tail intact.
2. Usin a sharp knife, cut along underside of each shrimp until you reach dark intestinal vein. Do not cut completely through shrimp. Remove vein with tip of knife. Briefly rinse shrimp under cold running water and pat dry with paper towels.
3. Using a knife or kitchen scissors, trim ends of shrimp tails, to neaten them.
How to make pickled ginger:
If you prefer to leave out the food coloring, you can add a slice of uncooked beet, which will give the ginger a pretty pink color.
10 oz (300 g) fresh root ginger, peeled
2 Tbsp sea salt
1 cup (8 fl oz/250 ml) rice vinegar
7 oz (220 g) sugar
1/2 cup (4 fl oz/ 125 ml) water
1 or 2 drops red food coloring
1. Cut ginger crosswise into very thin slices using a Jaanese vegatable slicer or a vegatable peeler. Place in a colander and sprinkle with sea salt. Let stand for 1 hour. Rinse ginger under cold running water to remove salt.
2. Place vinegar, sugar and water in a saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Boil for 5 minutes, remove from heat and let cool. Add food coloring.
3. Place ginger slices in a sterilized jar and add cooled vinegar mixture. Seal jar and refrigerate for 1 week before using.
shredded daikon: Peel daikon, then finely shred using a japanese vegatable slicer. Place in a bowl of ice water for 10 minutes. Drain and place on kitchen towels to absorb excess moisture.
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