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Sushi Rice,
or Sushi Meshi

lb. sushi rice (1 cup)
1 cups water
cup rice vinegar
2 tsp sugar or mirin
1 tsp salt

Rinse rice in a colander or mesh strainer to remove excess starch. Place rice in a small stockpot, cover with the water and bring to boil over high heat.  Once boiling, reduce heat to medium and cook for five minutes, then reduce and simmer at lowest temperature for 12-15 minutes. Lift lid, should be steamy. Remove from heat, cover and let rest for seven to eight minutes to ensure the steam is absorbed.

While rice is cooking, prepare the dressing by dissolving the sugar and salt in the rice vinegar.   Remove rice to a wide, low non-metallic bowl (preferably wood, or use a wicker tray). Stir rice, while fanning it and sprinkling over the dressing.  This will cool the rice, evenly distribute the dressing and make the rice sticky and shiny. 

Makes enough rice for approximately four maki rolls.


Rolling Maki Rolls:








Shiitake Maki


Panko Shrimp Maki


Green Bean Sesame Maki


White Tuna & Green Onion Maki

A popular Japanese finger food that's eaten as a snack or as a full meal, sushi is based on cooked, starchy rice that is seasoned with rice vinegar. 

There are two types of sushi that most people are familiar with, nigiri sushi and maki sushi. The first is a rolled log of sushi rice with typically a piece of raw fish on top. This takes years of practice to learn how to cut the fish properly.

The second type of sushi is maki, either futo or hoso (indicating the size of the maki roll).  Maki rolls allow for greater creativity and can be mastered relatively well by the home cook.

Caramelized Shiitake Maki
6 dried shiitake mushrooms
1 cup hot water
1 tbs sugar
1 tsp dashi or tsp salt
1 tbs soy sauce
1 cup sushi rice
Chives, cut into 3-4 inch strips
2 sheets of nori (dried seaweed sheets)

Soak the dried mushrooms in the cup of hot water until soft, for approximately 10-15 minutes.  In a non-stick saucepan, bring cup of the soaking water, the mushrooms, dashi, soy sauce and sugar to a boil and cook for five to eight minutes until most of the liquid has cooked away. Cool and slice the mushrooms into inch strips. 

Place the nori sheet, shiny side down, on a bamboo mat, with wet hands, cover with a inch thick later of rice. Two inches in from the side of the nori closest to you, place a long layer of mushrooms and chives, roll, using the mat to help tighten the roll. Makes two rolls; cut into five to six pieces. Serve with wasabi and pickled ginger.


Serves 4



Panko Shrimp Maki
3-4 raw, peeled, de-veined shrimp
1 egg
1 cup panko crumbs (Japanese bread crumbs)
1 cup canola oil
1 cup sushi rice
2 sheets of nori (dried seaweed sheets)

avocado
cup julienned cucumber strips
Mayonnaise

Preheat oil in a small saucepan to 350 degrees. Make small slices into, but not through the shrimp every inch on both sides - this will help it from curling too much during frying.  Coat the shrimps in egg and panko crumbs, deep fry in hot oil until brown and crispy.  Place the nori sheet, shiny side down, on a bamboo mat, with wet hands, cover with a inch thick later of rice.

Two inches in from the side of the long layer place the shrimps, slices of avocado, julienned cucumber and squeeze on a thin strip of mayonnaise.  Roll, using the mat to help tighten the roll. Makes two rolls; cut into five to six pieces. Serve with wasabi and pickled ginger.

Serves 4



Sesame Green Bean Maki
2 oz fresh green beans
1 tsp sesame oil
1 tsp rice vinegar
1 tbs sesame seeds, toasted (for dressing the beans and topping the finished maki roll)
1 cup sushi rice
2 sheets of nori (dried seaweed sheets)

Blanch whole green beans in boiling water for 3 minutes, then shock them in ice cold water. Cut on a bias (or julienne) into small slices.  Dress then beans with the sesame oil, rice vinegar and 1 tsp of the toasted sesame seeds.  Line a bamboo mat with plastic cling film, with wet hands, cover with a inch thick later of rice, then place the nori sheet, shiny side down, on a bamboo mat.  Place a second layer of rice on the nori, then two inches in from the side of the long layer facing you, place a layer of the dressed green beans. Roll, using the mat to help tighten the roll. Makes two rolls; cut into five to six pieces. Serve with wasabi and pickled ginger.

Serves 4


White Tuna and Green Onion Maki
6 oz can of high quality white tuna packed in olive oil
3 inch piece of cucumber
3 green onions
of an avocado
2-3 tbs mayonnaise
1 cup sushi rice
2 sheets of nori

Drain the tuna; finely julienne the cucumber and green onions. Slice the avocado into thin strips.   Place the nori sheet, shiny side down, on a bamboo mat, with wet hands, cover with a inch thick later of rice. Two inches in from the side of the long layer facing you, place the tuna, cucumber, green onion and avocado and squeeze on a thin strip of mayonnaise. Roll, using the mat to help tighten the roll. Makes two rolls; cut into five to six pieces. Serve with wasabi and pickled ginger.

Serves 4 



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