Sushi

From: Sarah Henderson sehender@reed.edu

Date: Fri, 30 Jul 1993 18:26:47 -0700 (PDT)

Sushi Rice(Shari Rice)

Note: an electric fan is helpful in making this

cups short-grain white rice

1/2 cups water

small(3") bundle of konbu(dried rolled kelp)

seasoning:

/3 cup rice wine vinegar

1/2 Tbsp. sugar

tsp. salt

Rinse rice well for about 5 min. Let drain in colander for about 1/2 hr.

In sauce pan add rice, water, and kelp. On high heat, bring to

boil--remove kelp and discard. Let boil a few minutes, then cover and

reduce heat to low. Cook 15 minutes. Remove from heat and let sit

covered for 10 min.

While the rice is cooking, heat vinegar, sugar, and salt until everything

dissolves. Let cool.

Place rice in a large pan(use glass so the vinegar doesn't react with any

metal.) Set the fan up to blow on the rice. With a wooden spoon or rice

paddle stir in seasoning a little at a time. Careful not to mush the

rice. Periodically dip the paddle in cool water to keep the rice from

sticking.

Keep at room temperature covered with a moist towel. Don't refrigerate.

Have a little bowl of 2/3 water and 1/3 vinegar to dip your fingers in to

prevent sticking while constructing sushi.

Serving sushi

Serve with tea, sake, or beer.

Shredded daikon and sliced, pickled ginger(gari) are meant to refresh the

palate between sushi courses.

http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/sushi.html (1 of 5) [12/17/1999 11:54:45 AM]

Seafood Recipes