Tips For Making Sushi
The most important thing for making sushi is the temperature of sushi. It should be maintained 40F, so your hands need to be soaked in ice water frequently while cooking. When seasoning the rice, use vinegar made from rice. It is sourer then usual vinegers and the sourness lasts long, which makes the taste more flavorful and maintain freshness.
4 servings
Ingredients
2 pounds fish fillet for sushi
3 cups of rice
1 piece of kelp
2 tbsp wasabi
3 tbsp brown rice vinegar
3 tbsp sugar
1 1/2 tbsp sea salt
1 piece of kelp
1/4 lemon
Soy sauce
Directions
1. Wash the uncooked rice; put in a pot. Put water with a piece of kelp. The ratio of rice and water is 3:2. Cook it first over high heat. After boilng, turn down the heat until it is tender.
2. Put a vinegar, salt, and sugar in a small sauce pan, until sugar melts. If sugar melts, turn off the light.
3. When it's cool, squeeze the juice of a quarter lemon on it.
4. Pour 3 on the rice and mix them with a rice paddle. Be careful not to spoil the grains of cooked rice.
5. Prepare fish fillets for each rice.
6. Compress a tablespoon of rice into a chunk with the right hand, put fish fillet on the left hand, and spread wasabi in the middle of fish fillet.
7. Put the rice on the fish fillet with the right hand. And turn it over.
8. Set them on the plate in harmonious color. Serve with soy sauce that is added wasabi to.
