medtran49
Legendary Member
This is a recipe we use to season sushi rice. We've made rice for sushi this way for years after watching an episode of East Meets West hosted by Chef Ming Tsai. It just makes the sushi better.
First picture is sushi kushi. The second is spicy tuna roll on far left. Top right is tempura shrimp roll. Bottom right is a vegetable roll.
2 cups uncooked sushi rice, washed until water runs clear, then drained in a mesh colander for 30 minutes at least.
Amount of water per package directions.
a good pinch of salt.
Cook via whatever method you prefer, a rice cooker or in a saucepan on the stovetop for about 20 minutes.
Transfer rice to a large wood, glass or ceramic bowl.
Then, in a small saucepan, mix the seasoning liquid together:
1/2 cup unseasoned rice vinegar
1/8 cup mirin
1/4 cup sugar
Good pinch of salt if you didn't use salt when cooking rice
Heat the above over high heat until sugar dissolves and you see tiny bubbles forming around the edges. Pour about 1/8 cup into hot rice and toss (we use a wooden rice paddle) until liquid is absorbed, continue adding 1/8 cup at a time and tossing until rice is glistening/pearly looking and has a sweet/tart taste. You probably won't need all the liquid. Save it to use for dampening your hands to spread out the rice. Cover with a damp cloth and let cool.
I usually get 6 or 7 rolls out of 2 cups of rice with some leftover, probably enough for another 1 or 2 rolls.
Toast the nori sheets 1 at a time as you are using them by lightly running the rough side over a burner. It helps soften them so you can roll without cracking.
Lightly dampen you hands as you are spreading the rice with either extra liquid from above or water. I spread the rice over about 3/4 of the nori, then cut off the extra after I roll. Dampen the cut edge and roll over it to seal.
When you are ready to slice the rolls, lightly moisten a thin knife blade with a wet paper towel, cut the roll in half, halves in half, and then quarters in halves or thirds depending on the size you want your rolls. I usually cut a roll into 8 pieces. Wipe your knife off with the wet paper towel as needed to keep your cuts clean and sharp.
Tonight I will be making the following:
Spicy tuna roll
Thin slices of raw tuna
Thin slices of cucumber, clean out seeds
Scallions, thinly sliced
Kimchi base or sriracha
I forgot to take pictures like this of the other rolls.
Vegetable roll
Thin slices of cucumber, clean out seeds
Scallions, thinly sliced
Grated carrots
Pencil asparagus, lightly cooked
Baby spinach, about 1 cup lightly packed, lightly cooked to wilt with a little salt and a drop or 2 of sesame oil
Avocado, thinly sliced
Wasabi paste
Kewpie mayo if desired
Shrimp roll
2 large shrimp, placed on a skewer and fried tempura style, skewers removed, cut in half lengthwise
Avocado, thinly sliced
Thinly sliced strips of cucumber, clean out seeds
Thinly sliced scallions
Flying fish roe, optional
Wasabi paste
Kewpie mayo if desired
Sushi kushi
2 ounces diced raw tuna
1 tsp sesame oil
1/4 to 1/2 tsp sriracha
1-1/2 tsp saki or a light white wine
1 tsp tamari
Small pinch of salt
Avocado, chopped
1/3 to 1/2 cup cooked sushi rice
Scallions
Rice crackers
Using a ring mold, place the rice inside and press lightly to get an even compact layer. Season the chopped avocado with salt and place in the mold, lightly pressing for an even, slightly compacted layer. Mix the tuna with the next 5 ingredients, then place in the ring mold, pressing and compacting lightly. Remove the ring mold and garnish with the garnish sauce, a couple of sliced scallion pieces and rice crackers.
Garnish sauce - recipe to follow
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