How to Make Sushi at Home » rice vinegar

Sushi Bar at Home

MySushiSet — Fri, 11 Feb 2011 00:37:04 +0000

For many of us Japanese food is connected with wild enthusiasm: sushi, rolls, sashimi… For fans it is a great gastronomic pleasure. So why not try to cook all this at home? Especially since you will be assured of quality of prepared foods, and it is economically advantageous compared to the restaurant. First, let’s get the basic ingredients of our menu – how they are called and what they are.

Japanese rice is short-grained, sticky rice. A large content of gluten (gluten) allows it to keep good form. Nori is thin sheets of dried seaweed. In appearance they are brittle and fragile, but softened by moisture in rice. Gary is thinly sliced pickled ginger. It is eaten to cleanse the palate from the taste of the previous sushi before eating the next. Not necessarily to have a lot of ginger, small pieces are enough. Wasabi is spicy green Japanese horseradish paste. Sold in a tube or in powder form. Rice vinegar has a sweet taste. It is used in rice for flavor and better adhesion.

Fillings for sushi and rolls.

You can stuff sushi with everything you want, it is important only that the products were fresh. Fish can be as raw as well as smoked. Boiled or salted. Selected ingredients should be cut very finely, so they are easy rolling. Avocado, cooked crab, boiled shrimp, smoked eel, fried in butter tofu, sweet peppers, roasted, or canned tuna, chopped omelets, smoked, boiled or canned salmon, green onion, eggs, Philadelphia cheese, cucumbers, boiled scallops Shiitake mushrooms, clams, etc. – filling depends on your preferences. Sushimaki, Sudare or Makisu is a small bamboo mat. He is used to make rolls. To begin, we will describe how to cook rice for sushi at home. There are several ways to cook.

Sushi rise

175 g of rice, 1 tsp. of sugar, 1 tsp. of salt, 2 tbsp. of rice vinegar

Rinse rise under cold running water until water is flowing from the rice becomes transparent. Within two minutes cook rice in 250 ml of water. Turn off the cooker and leave rice for 10 minutes. Then open a lid and leave for another 10 minutes. Prepare the vinegar mixture: mix salt, sugar and vinegar, and then reheat. Place the rice into a bowl, drizzle with vinegar mixture and mix well. We obtain approximately 450 g of rice for sushi. Before you prepare sushi, let the rice get cool.

Rice for sushi: a simplified recipe

You need to make 1 kg of rice, as mentioned above. Make a mixture of acetic acid, for this mix 2 tbsp. of sugar, 1 tsp. of salt, 5 tablespoons of rice vinegar to dissolve sugar and salt. Place the rice in wooden bowls and pour the finished mixture. Quickly mix, while chilled. Now you can make sushi.

Pickled ginger

An integral part of sushi is pickled ginger. It is easy to marinate and serve at home not only with Japanese cuisine, but simply to rice. There are a lot of recipes for pickled ginger. We are giving the fastest one. A piece of fresh young ginger of 100-120 g, 1/2 tsp. of salt, 1/2 tsp. of vinegar (preferably rice), 1,5 tbsp. of sugar, 1/2 tsp. of soy sauce, 2 cups of water.

Peel and finely chop the ginger root. Put the slices in a bowl and pour cold water. Leave on for 30 minutes. Take a ginger, put in a pot with water, and bring to a boil. Take out slices and cool. In a saucepan mix sugar, salt, vinegar and soy sauce. Stir to dissolve sugar, bring to a boil. Put the ginger in a bowl, salt a little and mix well, pour the hot mixture. Let it brew for at least for an hour before eating it. Pickled ginger can be packed tightly in the refrigerator for a month.

Sushi & Rolls recipes

Traditional sushi is not cooked. Use fresh-caught sea fish. Prepare a bowl with tezu. Tezu is boiled water and a couple tablespoons of rice vinegar. Wet your hands and only then take the rice in your hands. Otherwise, glutinous rice sticks to your fingers and it will be difficult to cook.

Sushi “Nagiri”

Scoop by hand one and a half tablespoons of rice, a little squeeze in the palm of your hand and shape an oval. Brush the top with wasabi and put a thin piece of fish fillets, shrimp or strips of omelet, which will keep wrapped across the terrestrial alga.

Rolls “Hosomaki”

These are thin rolls, stuffed with one or two ingredients. Ingredients for the rolls: rice for sushi, nori seaweed, stuffing. Cut sheet of nori lengthwise into halves, with shiny side put down on a bamboo mat. Moisten hands with a little water, take a handful of rice and put on a piece of seaweed. Brush with wasabi rice, moving from the center. Along with wasabi lay strips of fish fillet. Mat with nori, pressing, roll in the roll. Remove the roll from the mat and cut into 4-6 pieces.

Before eating sushi, dip it in soy sauce. But not from the rice side, thanks to this sushi will not have salty taste and keep the form.

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Article Source: http://EzineArticles.com/?expert=Julia_Kobzareva

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Sesame Beef Sashimi

MySushiSet — Fri, 18 Jul 2008 05:16:16 +0000

Sesame Beef Sashimi

Article Written By: Marisa Baggett

The addition of sesame adds a delicious nutty dimension to the flavor of tataki as well as a spectacular presentation. This tataki is great with ponzu sauce and crispy fried wonton strips sprinkled with shichimi togarashi, Japanese 7 spice pepper. One recipe yields 1 large sashimi platter.

Sesame Beef Sashimi

1 pound high quality beef tenderloin, trimmed of fat

1 cup Japanese soy sauce

1/2 cup mirin, Japanese sweet cooking wine

1 TBSP unseasoned rice vinegar

1/2 teaspoon toasted sesame oil

cooking oil

about 1/4 cup black and/or white sesame seeds, toasted

Ponzu Dipping Sauce, optional

Fried Wonton Strips

Gyoza or dumpling wrappers, cut in half, thin strips or as desired

Enough oil for frying

Shichimi togarashi or a mixtue of salt and cayenne

Heat cooking oil in a pan to 350 degrees F. Add wonton pieces a few at a time and fry until golden, flipping to ensure that both side are cooked. This will only take a few seconds. Remove from oil and place on paper towels to drain. Sprinkle with togarashi or salt/cayenne mixture. Repeat until desired number of chips have been made.

Optional suggested garnishes. For best flavor, select 1-2 garnishes:

Finely chopped scallions or chives

Fried garlic chips

Finely grated daikon radish

Finely grated ginger

In a plastic or ceramic bowl, mix soy sauce, mirin, rice vinegar and sesame oil. Place beef tenderloin in bowl and turn several times to coat all sides of beef in marinade. Cover with plastic wrap and place in refrigerator for 20 minutes, flipping the beef over after 10 minutes.

Remove beef from marinade and pat dry with a clean kitchen towel. Discard marinade.Very lightly rub the tenderloin with a thin coating of cooking oil. Roll tenderloin in sesame seeds. Heat a heavy-duty sauté pan over high heat. Add just enough cooking oil, about 1 TBSP, to keep beef from sticking to the pan. Place beef in pan and quickly sear each side until lightly browned, about 10-15 seconds*. Alternately, quickly sear beef with a kitchen torch. When all sides have been seared, remove from pan allow to cool.

Cut beef across the grain into the thinnest possible slices with a very sharp knife. Lightly tap each piece a few times with the blade of the knife to score, being careful not to cut all the way through. Arrange pieces, slightly overlapping, on a large serving platter. Place fried wonton strips in the center of the platter. If desired, place a chopstick pinch of 1 garnish on top of each slice or sprinkle liberally. Serve with soy sauce or ponzu.

*This is very rare and falls well below the USDA recommended internal temperatures guidelines for beef to enhance its safety for children, pregnant women, those with compromised immune systems and older individuals. Please prepare your beef with consideration to what is comfortable and healthy for those consuming the finished product. Beef tataki is best enjoyed when prepared at a temperature of medium or below.

The USDA recommends the following Temperatures:

Rare 120- 125 degrees F

Medium Rare 130 – 135 degrees F

Medium 140 – 145 degrees

Brown Sushi Rice – A Wholesome Alternative

MySushiSet — Sat, 10 May 2008 07:52:48 +0000

Brown Sushi Rice – A Wholesome Alternative

Article Written By: Marisa Baggett

One of the most popular healthy lifestyle suggestions is to make a switch from refined carbs to healthier whole grains. From standard pasta to whole wheat pasta. From white bread to whole wheat bread. And from white rice to brown rice. These changes are often simple and interchangeable, requiring little modifications to achieve desired results.

When substituting short grain brown rice for the traditional short grain white rice in sushi applications, the conversion requires a bit more than swapping the rice. But with a little know how, the results can be quite tasty. Here’s what you need to know:

1. To rinse or not to rinse. White rice requires rinsing until the water runs clear to eliminate starches. When using brown rice, it is not necessary to rinse the rice as much. One rinsing will do the trick.

2. White rice should be drained to ensure that the excess water does not affect the amount of cooking liquid. Brown rice does not have to be drained.

3. When steaming white rice, less water than rice is used. With brown rice, you will use a one to three ratio of rice to water.

4. Brown sushi rice is less sticky than traditional sushi rice and works best in hand rolls and other rolls where the seaweed rather than rice is on the outside.

Brown Sushi Rice
1 cup short grain brown rice
3 cups water

Dressing
1/2 cup plain, unseasoned rice vinegar
1/4 cup raw honey
1/2 TBSP sea salt

In a medium sized bowl, run cold water over rice and swish gently before draining. Place rinsed rice in a rice cooker with 3 cups cool water. Press start and DO NOT OPEN LID FOR EXACTLY 40 MINUTES.

While rice is steaming, whisk rice vinegar, honey and salt in a non metal bowl until mixed well. Set aside.

Dampen a wooden cutting board or bowl. (If using plastic, do not dampen. Never use metal for mixing sushi rice.) When the rice has steamed for exactly 40 minutes, place on the cutting board or in the bowl. Toss rice with about 1/4 cup the dressing or more to taste.

Smooth rice in a thin layer and allow to cool completely. DO NOT REFRIGERATE.

Makes 2 1/2 cups rice.