Ok, simple Sushi Recipe:
Basic Sushi Recipe Ingredients:
3 1/3 cups of uncooked rice - use only a high quality medium grain white calrose rice (ie: Nishiki or Kohaku)
4 cups of water
Cook the rice, spoon into plastic or glass bowl and allow to cool for about 15 minutes. (Room temperature is good, though I prefer mine slightly chilled)
Mix 5 Tbs of Rice Vinegar, 5 Tbs Sugar, 1 tsp salt and 1 Tbs Mirin over low heat until sugar n salt are disolved. Force cool by either placing pan in freezer for a bit, or sitting pan in an ice bath.
Slowly mix a little of the vinegar solution into the rice until its at a nice consistancy...still sticky. Don't over season, because the rice won't stick together then.
Note: Use plastic or wooden utensils as metal will react with the vinegar.
For a roll, you need the toasted seaweed.
Spoon it on and spread out carefully so that its about 1/3" high, and covers about 5/6th of the sheet. Place sliced fish, vegetables, egg or whatever in the 1st 1/4. slowly and carefully roll it up. (Note: you can lightly mosten your fingers to keep the rice from sticking.) Slice the roll into 6-8 pieces.
For a single serving:
Take a small amount of seasoned rice, roll into a ball then form into a small rounded square. Place a piece of fish, butterflied shrimp or egg on top. You can tie it with a small thong of seaweed if you wish.
Pour some good soysauce into a bowl (I recomend Kikoman), and add wasabi to taste. Pick up a piece of sushi and quick dip (Dont Dunk!) the eat. It is normal to eat it in 1-2 bites.
Don't even bother with the soy sauce or the wasabi -- just slam that sucker down! Chase it with a Sapporo or an Ichiban, and it's even better.
