How to make sushi rice
WARNING: All materials are extremely hot. (i.e. pots, rice, etc.)
Handle with care.
Ingredients to make rice for approximately 4 rolls:
2 cups of raw rice (short or medium grain)
2 cups + 2 tbsp water
4 tbsp of rice vinegar
2 tbsp + 1 tsp sugar
2 tsp salt
It is IMPERATIVE that you use short or medium grain rice, as opposed to
instant or brown rice. We strongly suggest using sushi rice, which can be
purchased at any grocery store. With that being said the steps are as follows:
1. Wash the rice several times until the water is no longer cloudy, but
clear. Transfer into a colander and allow the rice to drain for 15
minutes.
2. Transfer the rice into a pot with a tight fitting lid and add the 2 cups +
2 tbsp of water. Bring to a boil and let simmer over low heat for
another 15 minutes, allowing the rice to steam with the lid on at all
times.
3. Remove the pot from the heat, and remove the lid momentarily.
Replace the cover and allow the pot to remain covered, without heat,
to finish steaming for another 15 minutes.
4. Meanwhile, mix the 4 tbsp of rice vinegar, sugar, and salt together in a
small saucepan. While stirring, heat the mixture until the sugar
dissolves. Set aside the mixture to cool to room temperature.
HINT: Make sure the mixture is at room temperature.
5. After the rice has steamed properly, take a wooden spatula or spoon,
and cut and fold the rice. Do not beat or stir because you want to
avoid smashing the grains.
6. You will need a large bowl, preferably one that is made out of wood,
which is big enough to hold the amount of rice you are preparing.
7. Put the hot rice into the bowl and quickly add the seasoned rice
vinegar solution. Mix with the same cutting and folding motions.
After mixing, fan the hot rice mixture in order to remove moisture and
cool it. This should take about 10 minutes. The rice grains will have a
nice shine and a sticky texture.
The rice is not to be refrigerated and should be used within an hour after
preparation. Keep the rice covered with a clean cloth and at room
temperature until you are ready to make your rolls.
Preparing your Vegetables
WARNING: This step involves using a knife. Use knife carefully to
avoid bodily injury.
1. Cut the cucumber into larger chunks, which are easier to work with.
Try quartering the cucumber lengthwise, removing the seeds, then cut
the cucumber in half and remove ends.
2. Cut the quarters into a few large pieces about ¼ inches thick by 3/8
inch wide. The length of the pieces should be half the width of the
nori (seaweed).
3. The thick skinned black avocadoes are easier to work with. Cut in half
and remove the pit. Then cut each half into another half. Slice the
avocado and run the knife just under the peel to remove the flesh from
the peel.
Combining the Ingredients
1. Cut the nori in half horizontally. Place the nori on your cutting board
with the long side facing you. Dip your fingers a couple of times in
the water bowl, rub your hands together and wipe your hands on a
clean towel to remove the excess water.
2. Grab some rice and form into a ball just a bit larger than a baseball.
Place the rice ball in the center of the nori and re- moisten hands.
Press and push the rice, spreading it with the thumbs and fingers to
cover the nori. Don’t pack the rice too hard; you want to see a little bit
of the nori.
3. Spread enough masago to cover the entire middle portion of the rice.
Sprinkle sesame seeds on top. Continue to moisten your hands. Flip
the nori over so that the rice is now on the bottom.
4. Put the avocado one thick slice on top of the seaweed near the edge.
Next spread a few more pieces of avocado evenly along the edge.
Unwrap two pieces of kani and place them end to end on top of the
avocado. Then add 2 or 3 strips of cucumber for each crab stick and
place it in front of the crab and on top of the avocado. (If you put the
avocado on last, it is a lot messier to roll).
HINT: Whatever filling you are using, leave a bit of room on the sides so
the filling does not get squeezed.