MASTER SUSHI RICE
Steps:
- Wash rice at least 3 times or until water is clear. Fill rice cooker with water to about 1-inch over rice or use Mt Fuji method. I highly recommend a rice cooker -- there's a reason more than 2 billion people in Asia use them. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes.
- In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor.
- Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest.
- In a bowl, mix flour with togarashi, or chili powder, and whisk in club soda until a pancake batter thickness is achieved. Dip the shrimp and scallions in the tempura batter and fry until golden brown, about 4 minutes. Drain on paper towels and season with salt and pepper. Lay the nori vertically with the shiny side down. Using wet hands, lightly place a 1/4-inch thick layer of rice on the bottom half of the nori. Place one shrimp and scallion fan diagonally across the rice from the top left corner to the bottom right. Lay daikon sprouts on top and add a touch of wasabi oil. Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over. Moisten the top edge to glue. Repeat process.
- In a stainless steel bowl, whisk together wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra heat, use less oil.
- Combine all the ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.
- PLATING
- On a huge white platter, drizzle soy syrup, wasabi oil, sesame seeds, gari and scallions all over. Slice maki-sushi using both bias and straight cuts. Place hand rolls leaning against sushi. Enjoy.
- Wine Suggestion: Haru Junmai-Ginjo Sake
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Basadi Florah
[email protected]This recipe was a lifesaver! I was making sushi for a party and I had no idea how to make the rice. This recipe was easy to follow and the rice turned out perfect. My guests loved the sushi and I will definitely be making this rice again.
William Urbina
[email protected]I've made sushi rice before, but this recipe was by far the best. The rice was sticky and flavorful, and it held together well. I will definitely be using this recipe again and again.
Murshad Murshad
[email protected]This was my first time making sushi rice and it turned out great! I was worried that it would be difficult, but it was actually very easy. The rice was cooked perfectly and it was very flavorful.
Rajkumar Bhujel
[email protected]I'm a sushi chef and I can tell you that this recipe is the real deal. The rice is cooked perfectly and it has the right amount of stickiness. I will definitely be using this recipe in my restaurant.
Lee French
[email protected]This recipe was a lifesaver! I was making sushi for a party and I had no idea how to make the rice. This recipe was easy to follow and the rice turned out perfect. My guests loved the sushi and I will definitely be making this rice again.
Tamara Young
[email protected]I've made sushi rice before, but this recipe was by far the best. The rice was sticky and flavorful, and it held together well. I will definitely be using this recipe again and again.
Rashid Alam
[email protected]This was my first time making sushi rice and it turned out great! The instructions were easy to follow and the rice was cooked perfectly. I will definitely be making this again.