Sushi 101 was a smashing success! Thank you everyone who came out and rolled with me! Yes, there will be more in the future. This class was done presented by YUM Chefs, benefited Open Minds, and was sponsored by Spicy Vines.
As we discussed in class, perfecting your sushi rice is the first step to making great sushi at home. Here is a fool-proof recipe that I use. In addition I soak the rice for a few hours before rinsing it.
_________________________Basic Sushi Rice Recipe Makes 4-6 servings
- 3 cups Japanese short grain rice
- 3 1/4 cups water
- 1/3 cup rice vinegar
- 3 Tbsp sugar
- 1 tsp salt
Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in rice cooker and add water. Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It’s best to use a wooden bowl. Sprinkle the vinegar mixture over the rice and mix. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It’s best to use sushi rice right away.
To download the class booklet for yourself, the link is below. It is double sided, so make sure to first print out pages 1 and 3, put them back in the tray and then print 2 and 4. The download contains recipes for the following: Pickled Ginger, Dashi broth / Miso soup, Spicy Tuna Maki Rolls, California Maki Rolls, Sesame Mushroom Maki Rolls, Shrimp Spring Rolls, and Sweet Black Sesame Seed Brittle. You can find the cocktail recipe here: Ginger Panda.