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Ingredients
- 5 c. short-grain rice
- 5 c. water
- 4 c. rice vinegar
- 2 c. sugar
- 1 c. salt
- Â Â Assorted fish, sliced fluke, yellow tail,
- Â Â marinated salmon, sweet shrimp, toro
- Â Â Wasabi (green horseradish paste)
- Â Â Pickled ginger
Directions
- Prepare Rice: Wash rice till rinsing water runs clear and drain in a colander for 1 hour. In a large pot with a close-fitting lid combine rice and water, cover and bring to a boil over medium heat. Boil over high heat 2 min, then over medium heat 5 min. Reduce heat and cook 15 min, or possibly till all water has been absorbed. Remove from heat. Remove lid, cover with a clean kitchen towel and replace lid. Set aside 10 to 15 min.
- Meanwhile, in an enameled saucepan slowly heat vinegar mix ingredients, stirring constantly, till sugar dissolves. Plunge bottom of pan into a bowl of ice water to cold quickly.
- Empty rice into a non-metallic tub and spread it proportionately with a large wooden spoon. While you run spoon through rice to separate grains, very slowly add in between 1/3 and 1/2 c. of cooled vinegar mix till lightly moistened but not mushy. While you are mixing rice, have a helper fan rice to cold it. It should take about 10 min of mixing and fanning for rice to reach room temperature. Cover with a clean cloth till ready to use. Rice can be prepared up to 1 day ahead.
- Choose fish or possibly shellfish from a reputable fishmonger, informing him/her which you will be eating it raw. Have fishmonger cut fish into blocks to make it easy for you to slice as you prepare each sushi. Slice individual pcs for topping as you go along.
- On work surface arrange a chopping board, a sharp knife, a clean, damp cloth, a small bowl of wasabi and a bowl of vinegared water for your fingers. Slice a piece of topping, place in left hand at base of fingers and dab some wasabi in center. Moisten your right hand, pick up some rice and form it into a little ball the size and shape of a ping pong ball. Lightly press rice onto topping, keeping fingers of your left hand flat. Press sides, then top and bottom, turn piece over and press again. Continue making sushi, arranging them decoratively on a platter. Serve with pickled ginger and extra wasabi.
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