preparation: 90min | cooking: 20min | difficulty: ★★★★★

© 2010 Tony El Batal

serving portion: 4 persons

ingredients

basic sushi rice (sushi mesh)

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• 300g round Japanese rice

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• 330ml water

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• 1 piece of kombu the size of a postcard (optional)

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For vinegar mixture

• 4 Tbsp rice vinegar

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• 2 Tbsp sugar

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• ½ Tbsp salt

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For salmon bites

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• 4 sheets of nori seaweed

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• 1 avocado

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• 5 crab surimi sticks

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• 1 cucumber

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• 500g fresh raw fillet salmon

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• wasabi

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• soy sauce

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• ginger pickles

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• oyster sauce

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directions

basic sushi rice (sushi mesh)

1. Pour the rice in a colander and immerse in a large bowl full of water. Mix with fingertips and discard the milky water, which causes the starch. Continue to wash the rice under running water until water is dripping clear. Let the rice drain for 30 minutes.

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2. If you are using kombu, cut the leaf two or three times so its fragrance spread more easily.

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3. Place the rice and water in a heavy saucepan. Add kombu and cover tightly. Bring to a boil by heating over medium heat. Resist the urge to lift the lid but listen carefully to make sure the liquid is boiling well. If necessary, reduce heat to prevent water overflow, and then continue cooking for 3 to 5 minutes.

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4. Reduce the heat to low and simmer very slowly for 8 to 10 minutes. Lift the lid, let stand 10 minutes and remove the kombu.

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5. Put the vinegar mixture ingredients in a steel saucepan, heat and stir until sugar is completely dissolved. Do not boil. Remove from heat then allow to cool. Drain the cooked rice into the rice cylinder then dip it into cold water and dry the cylinder (or a bowl). Pour a little of the vinegar mixture into the rice.

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6. Spread rice evenly in the cylinder. Continue adding the vinegar mixture gradually, stirring gently to not break or crush the grains.

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7. Continue this operation until exhaustion vinegar mixture, keep stirring slowly. The rice should have a shiny appearance and returning to room temperature.

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illustrations

hosomaki

uramaki (step 1: same as hosomaki)

temaki

nigiri

tips

1. Choose round Japanese rice (Asian grocery stores).

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2. The basic rice is first cooked alone, then flavored with vinegar, sugar and salt.

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3. The rule is to season the rice based sushi: with tasty toppings, rice should be quite salty, but less sweet and vinegary. In Japan, every sushi bar has its own recipe of sugar and vinegar to flavor the rice. When you prepare your rice, place in a bowl, cover with a damp cloth and keep aside until you assemble the sushi. Prepare the rice the same day you want to serve and do not place in the refrigerator.

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4. Try to buy the salmon fresh and skinless.

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5. “Hosomaki” is small roll with nori from outside, where “Futomaki” is a large roll.

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reference

• The basic rice recipe is translated from the french book
• “Sushi, préparations et recettes“

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