Sushi-Meshi (Sushi Rice)

Ingredients:

Basic Sushi Recipe Ingredients:
Bamboo mat (maki-su) to form the sushi rolls
Rice Paddle or large flat plastic spoon to cut the rice
500g of uncooked rice — use only a high quality medium grain white calrose rice (ie: Nishiki or Kohaku)
642ml of water
5 tbsp + 1 tsp of rice vinegar (or white wine vinegar will also work)
5 tbsp of sugar
1 tsp of salt
1 packet of sushi nori
soy sauce & wasabi

Sushi roll filling ingredients (suggestions):
cucumber (peeled, seeded and sliced into strips)
thin sliced red ginger in red brine liquid
small packet of takuan (pickled radish — bright yellow in colour)
eggs, cooked to thin omelette style
mooli, cut into thin strips
mushrooms sliced thinly
fresh tuna, cut into thin strips
smoked fish, cut into strips
salmon, cut into strips
sliced carrot
sliced spring onions
pickled ginger

Method:

The flavour of sushi rice varies somewhat with the seasons. In summer a little more vinegar is used. Adjust the flavour of the rice and sugar amount, as you like.

To Cook the Rice:

Use a large heavy bottom pan, add the rice and water then cover with a securely-fitting lid, bring to the boil and continue boiling for 2 minutes. Turn down the heat to medium and boil for a further 5 minutes. Reduce heat to very low and cook for 15 minutes or till water is absorbed. Turn off the heat and let the pan stand on the burner. Wrap the pan's lid with a kitchen towel and secure firmly back on the pot, leave alone for 10–15 minutes.

For the Vinegar sushi dressing:

Dissolve the sugar and salt in the vinegar over low heat. Force cool to room temperature by placing the bowl of ingredients in a bath of water and ice.

Toss the rice with a rice paddle by spreading a thin layer in a wide, shallow, plastic or wooden cutting board. Do not use any metal because the vinegar reacts with it causing a disturbing taste. Toss with horizontal, cutting strokes. While tossing, slightly sprinkle the vinegar dressing over the rice (You may not have to use all the vinegar dressing). Don't add too much or it will get mushy. At the same time use a hand fan or paper to cool the rice. To keep the vinegar rice from drying out, place it in a container and cover it with a damp cloth. Note that vinegared rice should be eaten the same day it is made.

You are now ready to roll your first sushi rolls.

how to roll sushi

Lay your bamboo mat on a cutting board with bamboo strips going horizontally from you. Toast the nori sheets by passing the shiny side over your stove burner (it will turn colour and takes only a few seconds).

Place one sheet of nori on the bamboo mat. Spread 2–3 tbsp of rice on 3/4 of the nori, leaving 4–5cm with no rice at the ends (as in the image, above). In the bottom third of the spread rice place all the strips of the filling ingredients.

Lift the bamboo mat and roll once to make a long sushi log. As you're rolling slightly squeeze along entire roll. Slightly lift the bamboo mat and roll again till you get to the end of the nori sheet. The roll should be nice and tight with ingredients directly in the centre.

Using a sharp knife slice the sushi log into 3cm rolls and place these flat on a plate. Serve with the classic dipping sauce: wasabi paste mixed with soy sauce.