Now that you have “mastered” the basics from class (and have purchased your sushi take-home kit), you are ready to hold your own sushi party.
PURCHASE A SUSHI TAKE-HOME KIT FOR TWO FOR $30
This kit is highly recommended. It is great value and saves you the trouble of running around to get it yourself.
ORDER HERE or Email: firstname.lastname@example.org
The kit consists of the following items.
bag of Nishiki rice
rolling mats x2
sushi nori pack
soy sauce dispenser
pickled ginger jar
Sushi Rice In 10 Easy Steps
Japanese rice is short grain rice and gets slightly sticky when it is cooked. Long grain rice isn’t proper for sushi because it is drier and doesn’t stick together.
3 cups Nishiki rice
3 1/4 cups water
1/3 cup sushi seasoning
Put the rice in a large bowl and wash it with cold water.
Repeat washing until the water becomes almost clear.
Place the rice in rice cooker and add water. Press your open palm on the rice and if the water reaches just past your four large knuckles it’s enough water.
Let the rice soak in the water at least 30 minutes. (Allowing it to soak tenderizes the center of the rice grain.)
Start the cooker. When rice is cooked, let it steam for about 15 minutes. (Don’t open the lid!)
While the rice is still hot, scoop it out into a large stainless bowl.
Add sushi seasoning. Mix it in with the rice using a rice spatula, folding the rice over and over again until the seasoning has touched every grain of rice. ( Be careful not to smash the rice.)
To cool the rice more quickly, use a fan as you mix sushi rice. (This is what gives sushi rice a sheen.)
After the rice has cooled, cover the bowl until ready to serve.
Left over sushi rice can be saran wrapped and stored in your freezer for later use. (At home, I usually make a large batch and put it away for sudden sushi fixes.)
Makes 4-6 servings.