Sushi rice II
Instructions:
- Sushi is rice flavoured with mild vinegar and sugar, formed into small pillow shapes and topped with raw or cooked seafood. Or it may be rolled in a tissuethin sheet of nori (laver seaweed) or wrapped in a strip of omelette or fried bean curd.
In many of the shops at Sydney’s marvellous fish market and increasingly in suburban shopping centres, one finds small take-away sushi places. There are also restaurants devoted entirely to sushi, which seem to have become flavour of the month in many Australian cities. Sushi is not difficult to make at home. While some of the rolled sushi requires a certain amount of care and patience and a flexible bamboo mat to help with the rolling, cone-shaped sushi is easier to form.
- 500 g (1 lb) short-grain rice;
- 600 ml (20 fl oz/2½ cups) water;
- 5 cm (2 in) piece dried kelp (kombu), optional;
- 4 tablespoons rice vinegar;
- 3 tablespoons sugar;
- 2 tablespoons mirin;
- 2 teaspoons salt.
- Wash the rice in 3-4 changes of cold water and drain in a colander for 1 hour. In a saucepan put the rice and measured water and the piece of dried kelp. Bring to the boil, turn the heat to very low and place the pan on a heat diffuser. Cover with a well-fitting lid and steam for 15 minutes without lifting the lid. Remove from the heat and leave covered for 10 minutes longer. Discard the kelp and turn the rice onto a large flat dish.
- If preferred, combine all the ingredients in an electric rice cooker.
- Mix the remaining ingredients together, stirring until the sugar is dissolved. Pour over the rice and mix thoroughly. Cool the rice to bring it quickly to room temperature. The seasoned rice is now ready for making sushi.
- Sushi with raw fish
- Moisten hands with cold water mixed with mild vinegar. Take a rounded tablespoon of rice and form into a neat oval shape. These should be no more than two-bite size.
- Cut thin slices of very fresh fish that has not been frozen. Spread a thin smear of wasabi on the fish, then place it, wasabi-side down, on the rice. Serve as soon as possible.
- Cooked and shelled prawns may also be used for a topping: first cut them almost through the inside curve and spread them so they cover the rice.
- Sushi wrapped in nori
- Toast several sheets of nori on one side, passing them quickly over a gas flame or under a preheated grill. This takes only a few seconds and intensifies the flavour.
- Lay a sheet of nori on a bamboo mat or clean napkin and spread ½ cup rice over two-thirds of the sheet. In a row down the centre place strips of raw fish (smeared lightly with wasabi paste), narrow spears of cucumber, pickled radish or soaked and cooked dried mushrooms. Roll up using the bamboo mat, enclosing the rice and filling in the sheet of nori. Squeeze gently to press the rice and filling together. Leave to rest for 10 minutes, then cut into slices about 2 cm (¾ in) thick. Arrange on a tray and serve.
- For an easier version, make sushi cones. Cut the nori into 12.5 cm (5 in) squares, curl into cone shapes and fill with sushi rice and one or more of the fillings.
- Note: Fish which is served raw must be impeccably fresh. It is possible to purchase sashimi-quality fish. Tuna, salmon, bonito, kingfish, bream or dhufish are all suitable.