Sushi



PREP and PRESENTATION NOTES

  • Perfect to serve as a party appetizer.


INGREDIENTS

Vinegar
  • 1 C rice vinegar
  • 3/8 C sugar
  • 2 T salt, plus a pinch
  • 1 piece nori (paper-thin sheets of kelp), 3 inches square
Rice
  • 2 1/2 C water
  • pinch salt
  • 2 C rice
  • 1 tsp sake (optional)
Fillings
  • pickled mustard greens
  • scallions
  • cucumber
  • Japanese radish
  • pressed tofu
  • bean sprouts
  • flavorful meat or sausage
  • fish or shellfish, cooked
  • eggs, scrambled, cooked as a thin, flat pancake
Sushi
  • nori
  • water, to moisten nori


DIRECTIONS

Vinegar
  • Combine rice vinegar, sugar, and salt.
  • Shake or stir until dissolved.
  • Add nori.
  • Let sit 30 minutes.
  • Remove nori.
  • Cover container.
  • Let sit 2 hours, up to 2 days, at or below room temperature.
Rice
  • Cook water salt, rice, and sake (optional) in rice cooker.
  • Let cool 15 minutes.
  • Fold in about 1/2 C of the vinegar, a little at a time, until rice is glistening, but not wet.
Sushi
  • Choose fillings, from among those on the list. Use a variety of colors and flavors. Include at least 2 of the vegetables, with or without eggs and/or one of the meats or fishes.
  • Cut into very thin strips.
  • Lay a single sheet of nori flat on the table.
  • Spread rice thinly, about 1/4", onto a single sheet of nori. (This is not easy, as rice will be sticky.) Starting at the bottom edge, cover almost the entire sheet, leaving uncovered a blank strip 1" wide at the top edge.
  • Lay a thin, neat row, of one of the fillings, on top of the rice, placed about half an inch from the bottom edge.
  • Make layers, a thin row of each of the fillings, atop the first filling.
  • Using a brush, moisten the top 1-inch edge of the nori along its entire length.
  • Pick up the bottom edge of the nori and push its entire length firmly up onto the pile of ingredients. Continue to roll up from the bottom edge, rolling it all up, to form a tight cylinder.
  • Press down firmly, for the length of the edge, on the moistened nori, to seal the seam.
  • Slice into 1-in rolls.
  • Place sushi rolls, cut side up, onto serving platter.
  • Serve with a little side dish of soy sauce, for dipping.