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Recipes
Sushi
Hand-Roll
Sushi
Ingredients (4 servings)
3 cups Japanese rice
1 tsp salt
Pinch of dried seaweed
Sushi for Girls' Day
Ingredients (4 servings)
3 cups of sushi rice
A
Pinch of salt
B
1 tsp soy sauce
30
Vinegar .....................Use high-quality rice vinegar for the best results.
Soup stock (dashi) ...Cook with soup stock made from dried kelp, or water and a dash
of sake.
Vinegar mix ..............When serving with sashimi such as tuna, reduce sweetness by
cutting down on the amount of sugar in the sushi rice recipe
below.
When stirring in vinegar mix
Stir while rice is still hot to allow vinegar to soak into rice more easily.
Fan to quickly lower temperature and make rice shiny.
Hold rice scoop upright and mix with cutting motion to prevent rice from becoming
sticky.
1
Wash the rice until water runs clear.
2
Place rice and sake in inner pot. Add water
to the line marked "3" for "JAPAN SUSHI",
stir, select
and cook.
3
Wipe sushi bowl with cloth moistened with
vinegar. Place cooked rice in moistened bowl.
4
While cooling rice with fan, quickly stir in
vinegar mix with cutting motion to prevent
rice from becoming sticky.
5
Cut dried seaweed into suitable size. Place
4
sushi rice from
on seaweed, spread the
filling of your choice onto rice, and roll.
1
Make sushi rice.
See "Hand-Roll Sushi" above.
2
Soak dried shiitake mushrooms in warm
water and cut into thin slices. Place in pot and
cover slices with flavored water used to soak
shiitake. Add A and slowly simmer until water
is gone.
3
Wet dried gourd strips, rub with salt, then
rinse. Place in pot with B and add water to just
cover strips. Simmer until water is gone. Once
strips are boiled, chop into chunks.
4
Boil rape blossoms with salt. Squeeze to
remove excess water and cut into 1.5 cm
pieces. Soak in C for about 5 minutes and
drain with strainer to dry.
5
Wrap salted salmon in aluminum foil and grill. Remove skin and bones from salmon
and tear into small pieces. Cut skin into thin slices.
6
Mix eggs with salt and starch mixed with water. Pour thin layer of vegetable oil onto
frying pan and cook 2 to 3 thin crepe-like omelets. Once cooled, make shredded egg
crepes by cutting eggs into thin 4 to 5 cm strips.
7
Mix white sesame seeds and
456
and salmon roe.
,
23
with sushi rice, mound in bowl, and decorate with
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