Shari/Sushi Meshi (Sushi Rice)
Ingredients:
2 cup uncooked short grain white rice
2 cup water
2 tbsp sake
4 tbsp white vinegar
3 tbsp sugar
2 tsp salt
Method:
2 hours before cooking rice, wash the rice thoroughly, allow cool water to drain till the washing water is clear.
Mix rice with measured water, sock for at least an hour or more.
Right before rice cooking, add sake (I used rice cooker).
When the rice is cooked, let it stand covered for about 10-15 minutes.
In a small bowl, combine vinegar, sugar and salt; set aside.
Remove cooked rice from rice cooker, pour into a large container.
Slowly, pour the vinegar mixture over the hot rice, one hand gently stir in a slicing motion to thoroughly incorporate it while the other hand manually fan the rice to remove any excess moisture.
Keep the shari in a covered thermal container to keep warm at body temperature till use.
Nigiri Zushi
Ingredients:1 heap tbsp shari for each nigiri zushi
Neta (topping):
prawns (popular)
salmon (popular)
tuna (popular)
baby octopus (popular)
mackerel
eel
squid
clams
scallops
egg omelet
(note: the toppings can be served raw, cooked, smoked or cured, grilled or batter fried)
Method:
Clean prawns, remove head but keep the shell on, use bamboo skewer to straighten the prawns by inserting the skewer from down side of tail-end towards backside and all along the backside shell.
Boil or steam prawns for 5 minutes or till fairly pink and cooked through (optional, I did used seasoning for steaming: 1/4 tsp fish sauce, 1/2 tsp sesame oil, 1 1/2 tbsp shao xing wine, 1/8 tsp salt and dash of pepper).
Remove from heat, let it stand till hand able temperature, remove bamboo skewer and shell but keep the tail on.
Slice the prawns deeply from down part and remain intact at the backside.
Assembly:
Wet both hands well with vinegar, take shari with one hand, squeeze shari into oblong bite size.
Pick a neta with the other hand, brush a bit wasabi on a surface, then place-on shari.
Press on shari gently with the thumb of holding hand, at the same time, make dent on both sides with the other hand's thumb and index fingers (neta side down).
Wrap neta around shari with shari side down.
Hold sushi with holding hand's fingers in a box shape, press on neta with both index and middle fingers of the other hand.
Open the holding hand's fingers from box shape into flat surface, with the other hand's thumb and index fingers, gently press on both sides inwards to give the shape of bottom boat side up.
Maki Zushi
Ingredients:10 x 19.5 cm yaki nori (roasted seaweed sheets)
2 1/2-3 tbsp shari for each roll
makisu (bamboo rolling mat)
Neta (filling):
prawns (popular)
salmon (popular)
tuna (popular)
crab (popular)
cucumber (popular)
avocado (popular)
toasted black/white sesame seed (popular)
carrot
asparagus
tofu
salad vegetables
(note: the fillings can be served raw, cooked, smoked or cured, grilled or batter fried)
Method:
Wrap makisu with a layer of plastic, place-on a sheet of nori at bottom side of makisu.
Wet both hands well with vinegar, spread a thin layer of shari on nori from one side to the others.
Empty about 2 cm of space on the top of nori while about 1 cm on the bottom without any shari.
Spread some wasabi on shari all along the center core of nori.
Sprinkles-on some sesame seed all over the shari.
Place-on a long, thin strip of neta (I used cucumber, avocado and/or deep-fried prawn wrapped with lettuce).
Slowly, lift the makisu to roll it upwards evenly all along the nori, from one side to the others.
With both hands' fingers in a box shape, gently press-on all over the roll into a square shape.
Unroll the makisu, cut the maki zushi in half with a very sharp knife.
Place them together paralellly and cut into 6 equal size pieces.
Uramaki Zushi
Ingredients:10 x 19.5 cm yaki nori (roasted seaweed sheets)
2 1/2-3 tbsp shari for each roll
makisu (bamboo rolling mat)
Neta (filling):
prawns (popular)
salmon (popular)
tuna (popular)
crab (popular)
cucumber (popular)
avocado (popular)
carrot
asparagus
tofu
salad vegetables
(note: the fillings can be served raw, cooked, smoked or cured, grilled or batter fried)
Spinklings:
toasted black/white sesame seed
fish eggs
chili flakes
Method:
Wrap makisu with a layer of plastic, place-on a sheet of nori at bottom side of makisu.
Wet both hands well with vinegar, spread a thin layer of shari on nori from one side to the others.
Apply some Sprinklings all over on the shari.
Turn nori over with shari side down on makisu.
Spread some wasabi on nori all along the center core.
Place-on a long, thin strip of neta (I used cucumber, avocado and/or deep-fried prawn wrapped with lettuce).
Slowly, lift the makisu to roll it upwards evenly all along the nori, from one side to the others.
With both hands' fingers in a box shape, gently press-on all over the roll into a square shape.
Unroll the makisu, cut the uramaki zushi in half with a very sharp knife.
Place them together paralellly and cut into 6 equal size pieces.
Sushi Dipping Sauce
Ingredients:
1 tsp light soy sauce
1 tsp water
1/4 tsp wasabi
Method:
In a small dipping plate, stir to combine the light soy sauce, water and wasabi; ready to serve with sushi.
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