Master Sushi Rice
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Rice Wine Vinegar1 tbsp
Mirin1 tsp
Sugar1 cup
Toasted Sesame Seeds1 tbsp
Honey1 tbsp
Dijon Mustard1 cup
Canola Oil450 g
Crab (fresh picked)1 cup
Cilantro (chopped)2 cups
Rice Flour1 tbsp
Chili Powder (togarashi or)1 cup
Wasabi Powder1
Water2 cups
Thin Soy Sauce1 cup
Brown SugarDirections:
1
Wash rice at least 3 times or until water is clear
2
Fill rice cooker with water to about 1-inch over rice or use Mt Fuji method
3
I highly recommend a rice cooker -- there's a reason more than 2 billion people in Asia use them
4
Slowly heat vinegar, mirin and sugar until very hot but not boiling
5
Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste
6
Rice should be shiny, not mushy
7
Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes
8
In a bowl, whisk together honey, mustard, lemon juice and oil
9
Add crab, herbs and minced shallot
10
Season with salt and pepper and check flavor
11
Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch thick
12
Place crab filling 2/3 up on rice
13
Roll, moisten end to seal and let rest
14
In a bowl, mix flour with togarashi, or chili powder, and whisk in club soda until a pancake batter thickness is achieved
15
Dip the shrimp and scallions in the tempura batter and fry until golden brown, about 4 minutes
16
Drain on paper towels and season with salt and pepper
17
Lay the nori vertically with the shiny side down
18
Using wet hands, lightly place a 1/4-inch thick layer of rice on the bottom half of the nori
19
Place one shrimp and scallion fan diagonally across the rice from the top left corner to the bottom right
20
Lay daikon sprouts on top and add a touch of wasabi oil
21
Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over
22
Moisten the top edge to glue
23
Repeat process
24
In a stainless steel bowl, whisk together wasabi, mirin and sugar
25
Add water until a loose puree is achieved
26
Whisk in oil
27
For extra heat, use less oil
28
Combine all the ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction
29
Let cool
30
PLATING On a huge white platter, drizzle soy syrup, wasabi oil, sesame seeds, gari and scallions all over
31
Slice maki-sushi using both bias and straight cuts
32
Place hand rolls leaning against sushi
33
Enjoy
34
Wine Suggestion: Haru Junmai-Ginjo Sake