TIPS

Make sure your hands are very dry before you begin rolling, so the nori remains crisp.

You want to roll the nori tightly enough to contain the fillings but not so tightly that it breaks.

Once you complete the roll, use a single grain of sushi rice on the inside corner of the nori to help seal the cone.

Serve hand rolls immediately after making so the nori doesn’t get soggy.

Sushi Rice Shari

MAKES 4 CUPS (1 L)

EQUIPMENT

• Fine-mesh sieve

• Large bowl

• Heavy saucepan with tight-fitting lid

• Hangiri, optional

• Rice paddle (shamoji) or spatula

• Fan, optional

Making rice for sushi is the most important thing you will learn in this book. Without good sushi rice, you can’t make sushi. Apprentice chefs in Japan may take one to two years to perfect rice before they move on to fish. Using a rice cooker will take some of the guesswork out of cooking rice, but following this recipe will help you to cook it on the stovetop.

TIPS

While your rice is cooking, soak your hangiri and rice paddle in cold water to prevent sticking. Drain and wipe dry before adding the rice. If you don’t have a hangiri, use a wide, shallow non-reactive bowl or a clean wooden salad bowl.

Sushi Vinegar Awasezu

MAKES ABOUT 1 CUP (250 ML)

EQUIPMENT

• Small saucepan

In saucepan over medium heat, heat vinegar.

Add sugar and salt and bring to a simmer, stirring frequently until completely dissolved.

Remove from heat, add konbu and set aside for at least 1 hour to cool. If not using immediately, transfer to a resealable glass container and refrigerate for up to 1 year.

Sushi vinegar needs to be made at least an hour before using so that it has time to cool before stirring into the rice.

If you don’t have a Japanese rice paddle (shamoji), use a wooden or silicone spatula, lightly moistened with water.

Your finished rice should be subtly flavored, free of any clumps and firm but tender, never mushy.

TIPS

This makes enough for 2 batches of Sushi Rice.

You may use red or white rice vinegar or equal parts of each. We like to use half of each for stronger acidity.

These quantities are a guideline. The sugar and salt can be adjusted up or down depending on your taste.