Basic Sushi Rice Recipe

Makes 4-6 servings. Here is a recipe for making sushi rice. Japanese rice is short
grain rice and gets slightly sticky when it is cooked. Long grain rice isn't proper for
sushi because it is drier and doesn't stick together.
Ingredients:
 3 cups Japanese rice
 3 1/4 cups water or dashi stock
 1/3 cup rice vinegar
 3 Tbsp sugar
 1 tsp salt
Preparation:
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. Let the rice soak in the water at
least 30 minutes. Start the cooker. When rice is cooked, let it steam for about 15
minutes.
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. Use a non-metallic
bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl called
sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice
spatula) quickly. 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.
Lay one sheet of nori towards the bottom of the mat. Lightly wet your fingers in the
bowl of water and top with a small amount of rice. Gently spread the rice out to the
edges of the nori in a thin even layer with moist fingers.
Sprinkle rice with toasted sesame seeds, then flip the rice and nori over so that the
rice is on the bottom and the nori is facing up.
Along the bottom edge of the nori, put a few strips of cucumber down, followed by a
few strips of avocado. Finish, by spreading some crabmeat across the roll. Be careful
not to add too much filling.
To roll, tuck thumbs under the bamboo mat and use them to lift the mat and rice over
the filling, while using the rest of your fingers to hold the filling in place.
Use the mat to continue rolling the rice over the filling until the rice attaches to nori.
At this point you'll probably need to start peeling the mat back away as you continue
to roll, otherwise you'll end up rolling the mat into the rice.
Once the rice has been completely rolled into a cylinder, give the mat a firm hug with
your fingers to compress the rice a little so it doesn't fall apart when you cut it.
If you're not going to eat the roll right away, wrap it in plastic wrap until you are ready
to eat your California Roll. Do not refrigerate.
To slice the rolls, use a sharp damp knife, and place the back edge of the blade at the
very center of the roll. Pull the knife towards you, letting the weight of the knife cut
through the roll. Do not squish. Repeat cutting each half into thirds to make 6 pieces
of sushi.
Serve with wasabi diluted with soy sauce.

Notes
California Roll Sushi Recipe
Makes 4-6 servings. This California roll includes crabmeat, creamy avocado and
crunchy cucumber rolled inside-out on a bed of sushi rice.

Ingredients:
 1 batch sushi rice
 1 avocado sliced into strips
 9 ounces crab meat (real or imitation)
 1 cucumber seeds removed, julienned
 1 pack unseasoned nori (sushi sea weed)
 toasted sesame seeds
 wasabi for garnish
 soy sauce for dipping

Preparation:
Prepare sushi rice.
Because a California Roll gets rolled inside out, you need to cover your makisu
(bamboo mat) with plastic wrap to keep the rice from sticking to the mat. You'll also
want to prepare a small bowl of water to dip your fingers in to keep the rice from
sticking to them. Use scissors to cut sea weed in half, after toasting gently waving it
over an open flame or in low toaster oven.
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Sample Sushi Recipes
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