Making Sushi Rice
Sushi Recipes

Making Sushi Rice #1 - Formal

WASHING & SOAKING
1. 2 Hours before cooking, wash the rice thoroughly and allow the water to drain.
2. Measure the required amount of water to rice and let stand for an hour or more.
3. Just before cooking rice add sake.

COOKING IN POT
Yield: 7 big rolls (futomaki)
5 cups (30 oz.) Japanese rice
5 1/3 cups water
2 Tbs. sake
1. Bring contents to boil for 2-3 minutes.  Cover pot tightly.
2. Reduce heat to low and simmer for 15 minutes.
3. Remove from heat and let stand for 10 minutes.

PREPARING VINEGAR MIXTURE
1/2 cup sugar
1/2 cup rice vinegar
3 tsp. salt
1 tsp. ajinomoto
1. Remove rice and place into a large container
2. Pour vinegar mixture over hot rice and mix thoroughly, but lightly, with a vertical cutting motion. Fanning while mixing (this gives luster to the rice).

HINT: Cool rice before making sushi.

 

Making Sushi Rice #2 - Grandma's Recipe

Most important... Use a premium grade medium grain rice, such as Nishiki or Kokuho Rose .... You can buy a 5# bag in most major supermarkets, check the oriental sections... medium grain brown rice should work.

General Rules

  1. Wash rice a few times...drain water as best as you can, for every 1 cup (8 ounces) of uncooked rice add 1 1/8 cups of water or follow directions on the bag.
  2. Cooking rice...if using a rice cooker follow directions included with the rice cooker, if cooking in a pot try the following:
    #1, you've got to use a pot with a cover.
    #2, put pot on the stove and turn up the heat on high
    #3, watch it!
    After the first boil, turn it down to simmer, low flame, for about 20 minutes...then turn the heat off and wait for 15 to 20 minutes... absolutely NO PEEKING!
  3. Remove rice from pot, put into another container, wooden preferred but plastic will do{ For every 1 cup of uncooked rice, after it is cooked mix in 2 Tablespoons of rice vinegar (Marukan) and 2 Tablespoons of sugar. Don't smash the rice... mix with a cutting and flipping motion. After you get tired of mixing... fan the rice. Fan the rice to cool... fan, fan, fan until you get tired then put it to the side for a while... do not use sushi rice until it cools to room temperature.
  4. This is just a basic recipe... you can add sake to the rice while cooking or mix a little salt in after the rice is cooked.


SHIITAKE (DRIED MUSHROOMS)
3-4 dried mushrooms
1/2 cup shiitake water
1/2-2 Tbs. sugar
1 Tbs. mirin (sweet sake)
1 Tbs. soy sauce

1. Wash shitake. Soak in water (3 c.) for at least 3 hours. Save this water for cooking shitake & kampyo.

2. Remove the stems and cook shitake in the water that was saved in step 1.  Simmer for 20 minutes.

3. Add above ingredients and simmer until the liquid is almost gone.  Cut into strips.

 

KAMPYO (GOURD STRIPS)
1/2 oz (15 g) kampyo
1 cup shiitake water
1 1/2 Tbs. sugar
1 1/2 Tbs. soy sauce
1/2 Tbs. mirin (sweet sake)

1. Soak kampyo in water for 5 minutes.

2. Change water.  Sprinkle 1 tsp. salt & rub kampyo together.  Wash the salt away.

3. Bring kampyo to a boil in plenty of water.  Simmer for 20 minutes.  Drain.

4. Combine kampyo with above ingredients and simmer until the liquid is almost gone (30-35 minutes.)

 

THICK OMELETTE
5 eggs
3 tsp. sugar
1 Tbs. mirin
1/2 Tsp. salt

1. Beat the eggs and add above ingredients.

2. Heat the frying pan. Pour part of the egg mixture into pan. When it is almost set, roll the egg layer toward you with a spatula, tilting the far end of the pan upward.  Push this egg roll to the end of the pan, add more egg mixture and lift the cooked roll to allow the raw egg to flow beneath it.  Repeat rolling process to create a thick omelette.

 

TUNA
1 can (6 1/2 oz) tuna
1 T. sugar
1 T. soy sauce
1 T. sake or mirin

1. Press out oil or water from canned tuna.

2. Heat 1 tsp. oil in skillet. Add tuna and flake it with fork.

3. Add above ingredients & cook for 5 minutes.

 

SPINACH OR GREEN BEANS

1. Cook spinach or green beans in salted water.

2. Drain and squeeze out excess water.

INSIDE OUT ROLLS (California Rolls)
You must use the large sushi maker...
  • Center frame on top of Cling Wrap and fill frame with 1/3 rice
  • Use press bar to create channel.
  • Take 1/2 sheet of seaweed... center and pat down into channel.
  • Fill seaweed with goodies.
  • Carefully fold one side of seaweed over ingredients and then the other side, hold down in the middle and put a large clump of rice right in the center of the seaweed...so it holds the seaweed down and you can remove your hands.
  • Fill sides with rice... then remaining cavity.
  • Place flat part of press bar on bed of rice, finish by holding press bar in place and lifting frame over rice and press bar.

SUGGESTED INGREDIENTS

CALIFORNIA ROLL
Crab meat or Kani-Kamaboko
Avocado
Thick Omelette
Cucumber
Nori/Goma (sesame seeds)

FUTOMAKI (BIG ROLL)
Kampyo gourd
Shiitake mushroom
Thick omelette
Tuna or Eel
Soboro or Hana-ebi
Green beam, Cucumber or Spinach
Kamaboko (fish cake)

HAWAIIAN ROLL
Ham
Canned Pineapple
Spinach
Carrots
Pickles

BE CREATIVE:
Salami/Wasabi
Flying fish roe
Spam/Wasabi
Ham/Cheese
Kamaboko
Hamburger or Hot dog cooked in sweet soy sauce/Green beans.

CUTTING YOUR ROLL...

  • Let your roll sit for awhile before cutting (3minutes), this allows the moisture from the rice to soften the seaweed, making it easier to cut.
  • If you have to cut your roll as soon as you've made it, hold the roll gently with one hand and with the knife in the other hand, use a sawing motion to cut through the roll.., when you reach the bottom of the roll push down firmly with your knife and break the piece away...hopefully, this will avoid any tearing of the seaweed.
  • Start cutting from the middle of the roll.
  • It Will help if you wipe your knife after each cut to avoid starch build up on the blade.

DOWNSIZING...

  • You can control the size of the roll by just using less rice when placing your initial layer of rice in the frame.