INGREDIENTS

INSTRUCTIONS

Date: Mon, 4 Mar 1996 08:38:25 +0000
From: "Asha Dornfest" <asha@hopf.dnai.com>
Here is my recipe for sushi rice - from the archives.  There are several
other recipes there with detailed instructions for making the rice (and all
other aspects of sushi).  It's very easy and you don't need lots of special
ingredients - the rice just needs to be a short grain variety.  The only
"exoic" ingredient is nori - the thin seaweed wrapper that contains the
sushi. These are available in many well-stocked American groceries (at
least in California) and, of course, in Asian groceries.
Cook rice till done (bring to boil, then simmer, covered for 20 minutes).
While rice is cooking, combine in a small saucepan: 3 tablespoons rice
vinegar, 1-2 tablespoons sugar (depending on how sweet you like the rice),
and 1/2 teaspoon salt. Heat till sugar is completely dissolved.
When the rice is done and still hot, put it in a large bowl.  Slowly
drizzle the vinegar mixture over the rice while gently stirring it. Once
you've poured in the vinegar (and have a free hand), fan the rice with some
newspaper while stirring to help it cool more quickly. Keep stirring and
fanning till the rice is at room temperature. It should be perfect
sushi-stickiness.
To make sushi, place a seaweed wrapper on a bamboo mat or some foil.  Wet
your hands thoroughly, and pat rice onto the seaweed.  The rice should be
about 1/2" thick.  Cover the wrapper completely except for a little space
at the ends. Add your fillings, and roll, pressing tightly so that it
maintains a cylindrical shape. Cut in 1" rounds and ENJOY!
FATFREE DIGEST V96 #63
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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