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Sushis

Serves : 4 people
Preparation : 1 hour
Cooking : 10 minutes

Ingredients

Instructions

  • Cooking rice
    • Rinse the rice by rubbing it five or six times, then let it drain for 10 minutes.
    • Next, bring the amount of water listed in the ingredients to a boil, covered.
      Start over high heat, then reduce to low as soon as it comes to a boil.
      Cook for 10 minutes, being careful not to open the lid.
      The Chef’s Tip
      Toward the end of cooking, you’ll hear it “sing.” This means the water has been absorbed and it will start to stick to the bottom. It’s time to take it off the heat!

    • Let it rise for another 10 minutes.
    • Transfer the rice to a flat-bottomed dish or bowl.
      The Chef’s Tip
      Do not scrape up the hardened rice from the bottom of the cooking pot, as the rice should be sticky.

    • Pour the sweetened rice vinegar over the rice. Gently
      toss it with a wooden spatula.
      The Chef’s Tip
      Keep a bowl of lukewarm water nearby and dip your hands in it as needed. Be careful—it’s sticky!.

    • The rice will be glossy; taste it and add more vinegar if desired.
      Let it cool.
  • Preparing the fillings
    • Cut the fish into thin slices, then cut the slices into strips (rectangular strips). Cut the fruits and vegetables into similar-sized strips.
    • Make Japanese-style omelet crepes by mixing eggs and broth, then soy sauce, without creating foam. Cook like crepes and set aside.
  • Making Nigiri
    • Without forgetting to keep your hands wet, take a small amount of rice.
      Shape it in the palm of your hand into an oblong shape.
      Add a dab of wasabi and top with a thin slice of raw fish.
  • How to Make Tamago Sushi
    • You can shape them the same way you would nigiri, or shape them into different forms (square, round, etc.).
      Use the omelet as a ribbon or arrange the pieces like the petals of a flower.
  • Making Sushi Rolls
    • Cut the nori sheets into quarters, placing the shiny side down on the cutting board or mat (makisu).
      Spread a thin layer of rice over the sheet (not too much, or it won’t roll up properly), leaving a 1.5-cm border on one side.
      Add your choice of ingredients, and don’t forget a dab of wasabi.
    • Roll the maki by folding the edge over until it meets the edge of the rice on the other side (leaving the 1.5 cm of nori exposed).
      Moisten the nori strip with water, then finish rolling the maki.
      Let the seam set for 2 minutes with the seam resting on the work surface.
      Cut with a sharp, damp knife.
  • How to Make 'Californian Rolls'
    • Follow the same procedure as for maki rolls, but without leaving a strip of space and using roughly double the amount of rice.
      Moisten a piece of plastic wrap and place it over the rice.
      Flip it over and set it back on the work surface (the nori sheet should be facing up, of course).
      Spread a layer of rice in the center, followed by a layer of wasabi, and then the chosen ingredients.
    • Roll it up, using the plastic wrap for support, and press firmly. Then
      cut it into pieces using a well-moistened knife.
  • Service
    •  Serve the sushi with a small bowl of soy sauce, to which you can add a little wasabi.

    • Notes

    WHAT TO DRINK WITH THIS SUSHI? Hot sake or Japanese beer.