Sushi Doesn't Mean Raw Fish

[Alton]

sushi is vinegar rice, usually topped with other ingredients, such as fish.Sliced raw fish alone is called sashihi, as distinct from sushi. Combined with hand-formed clumps of rice, it is called nigirizushi . Sushi served rolled inside or around nori (dried and pressed layer sheets ofseaweed or algae) is makizushi . Toppings stuffed into a small pouch of fried tofu is inarizushi. Toppings served scattered over a bowl of sushi rice is called chirashi-zushi.


Supplies needed

wide wooden bowl (sushi oki if you want to go tradisional )
a sharp kinfe
wooden spoon
hand fan (a book or magizine will work)
plastic wrap (to wrap rolling mat in for easy clean up)
rolling mat (makisu) cost $2-$3


Ingredients needed.

superfine sugar
salt
rice vinegar
soy sauce (for flavor if you like)
wasabi (for seasoning)
dried kelp
dried seaweed
short grain rice

Recipe makes 4 large rolls

1 1/2 cups short grain rice
2 cups water
1 1 inch stripe of dried kelp


soak for 10 minutes
bring to a boil
remove kelp
cover and simmer over low heat for 13 minutes
*IMPORTANT* DO NOT LIFT LID DURING THIS PROCESS
remove from heat leaving lid on to keep in the steam and let stand for 10 minutes


Mix vinegar while rice cools
*PER CUP OF RICE*
1 TBSP rice vinegar
1 TBSP superfine sugar
1 pinch (slightly less than 1 tsp) of salt


Combine in small sauce pan and stir till mixture is dissolved.

cool rice with a hand fan (if you don't have a fan improvise)

Sprinkle vinegar mixture over rice

with a wooden spoon cut the rice ( fold with horizontal slicing
motion with a little flip a the end) till at room temperature.


How to roll

place rice mix on dried seaweed sheet spread evenly
put anything you like on making each bite even
you can roll it with the seaweed on the outside or inside do this by hand
place on rolling mat roll mat over it and squize softly
cut into 1 inch long pieces.
enjoy